Description

A moist, tender, and naturally gluten-free almond cake featuring fresh pears and a warm honey glaze. This one-bowl dessert is perfect for autumn gatherings and requires no special gluten-free flour blends.

Ingredients

Scale

2 cups (200g) blanched almond flour
1 teaspoon almond extract
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 medium fresh pears (Bartlett or Bosc), peeled and sliced
¼ cup (85g) mild honey (clover or orange blossom)
2 tablespoons heavy cream
Pinch of sea salt (for glaze)
Toasted sliced almonds (optional, for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch square baking pan generously with butter and line the bottom with parchment paper.
Peel the pears (optional) and slice them into thin, uniform wedges (about ¼ inch thick). Set aside.
In a medium bowl, whisk together the almond flour, baking powder, and salt to break up any lumps.
In a larger bowl, beat the softened butter and sugar together until light and fluffy (2-3 minutes with a mixer or 5 minutes by hand).
Add the eggs one at a time, beating well after each addition. Stir in the almond extract and vanilla extract.
Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Arrange the pear slices in a single layer on top of the batter, pressing them down gently.
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If browning too fast, cover loosely with foil after 25 minutes.
While the cake bakes, combine honey, heavy cream, and a pinch of sea salt in a small saucepan over low heat. Warm until fluid and simmering gently; do not boil.
Let the cake cool in the pan for 10 minutes. Drizzle the warm honey glaze over the top.
Allow the cake to cool completely in the pan before slicing to ensure it sets properly.

Notes

Use blanched almond flour, not almond meal, for a finer texture. Bartlett or Bosc pears are recommended as they hold their shape better than juicier varieties like Comice. The cake must cool completely before slicing to prevent crumbling. For a honey-free version, substitute maple syrup and coconut oil.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22
Sodium: 150
Fat: 16
Saturated Fat: 6
Carbohydrates: 32
Fiber: 3
Protein: 6

Keywords: gluten-free, pear cake, almond flour, fall dessert, honey glaze, easy baking, dairy-free option available