Honey Walnut Pear Cake is the perfect Fall dessert

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3 ripe pears

½ cup almond flour (45g)

1 ¾ cup all-purpose flour (225g)

½ tsp baking powder

1 tsp. ground cinnamon (2g)

¾ cup brown sugar (150g)

3 eggs, room temperature

½ cup milk (120ml)

¾ cup butter melted (186g)

½ cup walnuts, chopped (57g)

½ cup honey, warmed slightly (120ml)


Preheat your oven to 350°F (176°C). Butter and flour a 9” (23cm) round cake pan. Line the bottom of the pan with parchment paper.

Core and thinly slice the pears. Arrange the pear slices in the bottom of your prepared baking pan. Set aside.

In a large bowl, combine the almond flour, all-purpose flour, baking powder and cinnamon and set aside.

In a separate clean bowl, combine the brown sugar, eggs, and milk and stir until well combined. Slowly stir in the melted butter.

Using an electric hand mixer, add spoonfuls of the dry flour mixture to the wet mixture until all of the ingredients are well combined. Pour the cake batter into your prepared pan and bake for one hour.

After a toothpick comes away clean, remove your cake from the oven and allow to cool for 10 minutes. Invert the pan onto a cooling rack and remove the cake. Remove the parchment paper from the cake and allow to cool completely.

Top the cake with chopped walnuts and pour over the warmed honey right before serving.