Pear Pinwheel and Hazelnut Cake Recipe

Name: Pear Pinwheel and Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (4 ounces) hazelnuts or blanched almonds; 2 tablespoons unbleached all purpose flour; 8 tablespoons (1 stick) unsalted butter at room temperature; 1/2 cup firmly packed light brown sugar; 2 large eggs; 1/4 teaspoon almond extract; 3 large ripe Anjou or Bosc pears, peeled, halved, and cored; 2 tablespoons confectioners sugar; 1/4 teaspoon freshly grated or ground nutmeg; 1 teaspoon ground cinnamon

Servings: persons

1
Preheat the oven to 350F.
2
Butter and flour a 9-inch springform pan.
3
Scatter the nuts on a baking sheet and bake for 8 to 10 minutes, or until lightly toasted.
4
If using hazelnuts, wrap them in a tea towel and rub to remove the skins.
5
In a food processor, combine the nuts and flour and process until finely ground.
6
In a large bowl, cream the butter and brown sugar with a wooden spoon or an electric mixer until light and fluffy.
7
Add the eggs, one at a time, and almond extract and beat until smooth.
8
Mix in the nut mixture.
9
Spread the batter in the prepared pan.
10
Cut the pears into slices 3/8 inch thick and place in a bowl.
11
In a small bowl, combine the confectioners sugar, nutmeg, and cinnamon.
12
Stir to blend.
13
Sprinkle the fruit with the confectioners sugar mixture, toss to coat, and arrange in a pinwheel on top of the batter.
14
Bake for 30 to 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.
15
Place the pan on a wire rack and let the cake cool completely.
16
Remove the sides of the pan and cut the cake into wedges to serve.

645

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

Saved locally in your browser — visible only to you.

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: 1 cup (4 ounces) hazelnuts or blanched almonds, 2 tablespoons unbleached all purpose flour, 8 tablespoons (1 stick) unsalted butter at room temperature, 1/2 cup firmly packed light brown sugar, and more.

Yes, Pear Pinwheel and 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 Pinwheel and Hazelnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions