Spiced Pear Almond Breakfast Cake

Spiced pear almond breakfast cake is a tender, lightly sweet cake perfect for cozy mornings. Juicy pears are folded into an almond-scented batter and gently spiced with cinnamon and nutmeg, making each bite warm and inviting. I love enjoying it fresh out of the oven with a cup of coffee or tea—it’s comforting, wholesome, and just sweet enough to call it cake without feeling like dessert.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between indulgent and nourishing. The pears keep the crumb moist, the almond flour adds richness, and the warm spices make the kitchen smell amazing while it bakes. It’s great for breakfast, brunch, or snacking, and it stays soft for days. I also like that it can be made in one bowl with basic ingredients, which makes cleanup easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe pears (peeled and diced or thinly sliced)
• All-purpose flour
• Almond flour
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Eggs
• Brown sugar or coconut sugar
• Plain yogurt or sour cream
• Unsalted butter (melted) or neutral oil
• Vanilla extract
• Almond extract (optional)
• Sliced almonds (for topping)
• Optional: powdered sugar for dusting

Directions

1. I preheat the oven and grease or line a cake pan or baking dish.
2. In a mixing bowl, I whisk together the eggs, sugar, yogurt, melted butter, vanilla, and almond extract until smooth.
3. I add in the all-purpose flour, almond flour, baking powder, salt, cinnamon, and nutmeg, and stir until just combined.
4. I fold in the diced or thinly sliced pears gently.
5. I pour the batter into the prepared pan, smooth the top, and sprinkle with sliced almonds.
6. I bake until the cake is golden and a toothpick inserted in the center comes out clean—usually around 35–45 minutes.
7. I let it cool before dusting with powdered sugar, if I’m using it.

Servings and timing

This recipe makes about 8 to 10 servings. It takes around 15 minutes to prep and 35–45 minutes to bake, so I usually have it ready in about an hour from start to finish.

Variations

Sometimes I use apples instead of pears for a fall twist, or add a handful of dried cranberries or chopped dates for extra sweetness. If I want to make it dairy-free, I use almond milk yogurt and oil instead of butter. I’ve also added a crumb topping for a more coffee-cake feel, or swapped the almond flour for ground hazelnuts for a nutty variation.

Storage/reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5. It stays moist and soft, especially with the fruit inside. To reheat, I warm individual slices in the microwave for 10–15 seconds or in a low oven for a few minutes. It also freezes well—just wrap slices tightly and thaw as needed.

FAQs

What kind of pears work best?

I like using ripe but firm pears like Bosc, Anjou, or Bartlett. They hold their shape without turning mushy in the cake.

Can I make this cake gluten-free?

Yes, I’ve had good results using a 1:1 gluten-free flour blend in place of the all-purpose flour. The almond flour keeps it soft.

Do I need to peel the pears?

I usually do for a smoother texture, but if the skins are thin and tender, I sometimes leave them on for ease.

Can I make it ahead?

Yes, I often bake it the night before and enjoy it the next morning. The flavor actually improves as it sits.

Is it too sweet for breakfast?

Not at all. It’s gently sweet—more like a muffin or coffee cake—so it feels right at home on the breakfast table.

Conclusion

Spiced pear almond breakfast cake is one of my favorite things to bake when I want something warm, soft, and just a little sweet in the morning. It’s simple, full of cozy flavors, and makes my kitchen smell like a bakery. Whether I’m baking it for guests, family, or just myself, it’s a beautiful way to start the day.

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