Pear Almond Cake with Chocolate Chunks
Delightfully moist and bursting with flavor, this Pear Almond Cake with Chocolate Chunks is a dessert that's as elegant as it is comforting. The almond flour lends a subtle nutty richness to the tender crumb, perfectly complementing the natural sweetness of ripe pears and the indulgence of dark chocolate chunks. Topped with delicate sliced almonds for a satisfying crunch, this cake strikes the perfect balance between cozy and sophisticated. With just 20 minutes of prep time and simple instructions, it’s an impressive yet approachable bake, ideal for everything from casual weeknights to special occasions. Serve it slightly warm or at room temperature for the ultimate treat—don’t forget to pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence. Your guests won’t be able to resist this harmonious blend of fruit, nuts, and chocolate!
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Recipe Information
Ingredients
- 115 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 50 grams Light brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 75 grams Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 60 milliliters Milk
- 2 pieces Ripe pears, peeled, cored, and diced
- 100 grams Dark chocolate chunks
- 25 grams Sliced almonds (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced pears and dark chocolate chunks, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the sliced almonds on top if using.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve the cake slightly warm or at room temperature. Enjoy it on its own or with a scoop of vanilla ice cream!
Nutrition Facts
Calories |
3343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 384.8 g | 140% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 240.5 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 539 mg | 41% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
