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A fresh out of the oven pear and raspberry cake with sliced almonds and raspberries on top next to a cup of coffee.

Pear and Raspberry Cake


  • Author: Alejandra | The Littlest Crumb
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Diet: Vegetarian

Description

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. 


Ingredients

Scale
  • 1 cup butter
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract 
  • 1 1/4 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 
  • 1/2 cup sliced almonds 
  • 1 tsp turbinado sugar

Instructions

  1. Grease a 9-inch round springform cake pan with butter or line it with parchment paper. Preheat the oven to 360F.
  2. In a large bowl, beat the butter and granulated sugar for a couple minutes until light, smooth and creamy.
  3. Add the eggs one at a time and beat until each one is absorbed. Mix in the vanilla extract. 
  4. In a medium sized bowl, mix the flour, baking powder and cinnamon together. 
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not over-mix. 
  6. Peel the pears and cut them into approximately 1 cm cubes. Add the lemon juice to the pear chunks and mix to cover them. 
  7. Gently fold in the pear chunks and raspberries to the batter.
  8. Pour the batter into the prepared pan and spread it out evenly.
  9. Spread the sliced almonds evenly over the top of the cake batter. Then, sprinkle  the turbinado sugar evenly over top of the almonds.  
  10. Bake for 30-40 minutes until a toothpick comes out clean. 

Notes

  • Store leftovers in an airtight container for up to a week. Re-warm in the microwave before serving.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Cake
  • Method: Bake
  • Cuisine: American

Nutrition

  • 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