This pear and raspberry cake is the perfect balance of sweet and tart. Soft, tasty pears with a burst of raspberry flavor, then topped with a layer of sliced almonds that gets toasty in the oven. This is the best cake to have fresh out of the oven with cup of coffee.
Breakfast cakes are the best types of cakes. Not too heavy with overly sugary icing, but slightly sweet and light enough have with your morning coffee or tea. This cake in particular is one of my favorites. It doesn’t look like much but WOW the taste fresh out of the oven is amazingly good. The pears become soft, juicy and sweet in the oven. Meanwhile the raspberries get a little tart. The balance between the two flavors is perfect. Plus, the almond layer on top is baked to crunchy toasted almond perfection.
Another great breakfast cake (albeit slightly more decadent) is this Banana Espresso Coffee Cake with Espresso Frosting.
- Pears — Any type of pear will work well for this recipe. Use slightly overripe pears, they will be extra soft and flavourful. You will need about 1 ½ - 2 pears to get 2 cups of pear cubes.
- Raspberries — Use fresh or frozen raspberries! If using frozen raspberries, don’t let them thaw before adding them to the batter.
- Sliced Almonds — These are for layering on top to create a toasty almond layer.
- Turbinado Sugar — This is optional. When sprinkled on top of the cake, it gives each bite a little crunchy sugary deliciousness.
- Cinnamon — for some added flavor
- Lemon juice — to bring out the pear flavor a little more
- Regular baking ingredients — flour, baking powder, eggs, sugar, butter, vanilla extract
How to store:
This pear and raspberry cake is best right out of oven while it is still warm. But I f you have any leftovers, store them in an airtight container in the fridge for up to a week. Before reserving them, heat up a slice for 20-30 seconds in the microwave.Print
This pear and raspberry cake is the perfect balance of sweet and tart. Soft, tasty pears with a burst of raspberry flavor, then topped with a layer of sliced almonds that gets toasty in the oven. This is the best cake to have fresh out of the oven with a cup of coffee.
- 1 cup butter
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 cups pears, peeled and cut into 1 cm cubes
- 1 tbsp lemon juice
- 2 cups raspberries
- ½ cup sliced almonds
- 1 tsp turbinado sugar
- Grease a 9-inch round springform cake pan with butter or line it with parchment paper. Preheat the oven to 360F.
- In a large bowl, beat the butter and granulated sugar for a couple minutes until light, smooth and creamy.
- Add the eggs one at a time and beat until each one is absorbed. Mix in the vanilla extract.
- In a medium sized bowl, mix the flour, baking powder and cinnamon together.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not over-mix.
- Peel the pears and cut them into approximately 1 cm cubes. Add the lemon juice to the pear chunks and mix to cover them.
- Gently fold in the pear chunks and raspberries to the batter.
- Pour the batter into the prepared pan and spread it out evenly.
- Spread the sliced almonds evenly over the top of the cake batter. Then, sprinkle the turbinado sugar evenly over top of the almonds.
- Bake for 30-40 minutes until a toothpick comes out clean.
- Store leftovers in an airtight container for up to a week. Re-warm in the microwave before serving.
- Category: Cake
- Method: Bake
- Cuisine: American
- Serving Size: 1 slice
- Calories: 372
- Sugar: 26g
- Sodium: 217mg
- Fat: 22.3g
- Saturated Fat: 12.3g
- Unsaturated Fat: 6.7g
- Trans Fat: 0.8g
- Carbohydrates: 34.7g
- Fiber: 2.8g
- Protein: 4.5g
- Cholesterol: 105mg
Keywords: pear and raspberry cake, pear cake, raspberry cake, breakfast cake