Pear-Hazelnut Cake Recipe

Name: Pear-Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ripe pears; Juice of 1 lemon; 3/4 cup flour; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup finely ground hazelnuts or walnuts; ¼ tablespoons sweet butter, at room temperature; 1 1/4 cups sugar; 3 large eggs; 1 teaspoon vanilla extract

Servings: persons

1
Preheat oven to 350 degrees.
2
Butter and flour a 10-inch springform cake pan.
3
Peel, core and slice the pears.
4
Toss them with the juice of one-half lemon and set aside.
5
Sift the flour, baking powder and salt together.
6
Stir in the nuts.
7
Set aside.
8
Cream 12 tablespoons of the butter with one cup of the sugar until light and fluffy.
9
Beat in the eggs one at a time.
10
Stir in the flour and nut mixture, then the remaining lemon juice and the vanilla.
11
Spread the batter in the pan.
12
Arrange the pear slices, overlapping, on the surface of the batter in a pattern.
13
Sprinkle them with all but one tablespoon of the remaining sugar and dot with the remaining butter.
14
Place the cake in the oven and bake until it is golden brown, the top springs back when lightly touched and a cake tester comes out clean, about 70 minutes.
15
Allow to cool at least 30 minutes before removing the sides of the pan.
16
Sprinkle with the remaining tablespoon of sugar.
17
Serve at once or when completely cooled.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 ripe pears, Juice of 1 lemon, 3/4 cup flour, 3/4 teaspoon baking powder, and more.

Yes, Pear-Hazelnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear-Hazelnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions