Pear and Almond Crumble Cake
This is a buttery sour-cream cake with fresh pear, crunchy almond crumble, and written for both Thermomix and conventional methods. To find both, just scroll, and you’ll see both recipe cards below. Pears (of one variety or another) are in season in Victoria, Australia, during summer, autumn, and winter. So, this is a fantastic recipe to have handy during our lengthy pear season.
Choosing Pears?
For this pear and almond crumble cake, choose pears that are ripe enough to have good flavour but still firm when gently pressed near the stem. They need to hold their shape as the cake bakes, rather than melting into the batter and making the topping wet.
Packham pears are easy to find in Australia and work beautifully here. Beurré Bosc pears are another good choice, with lovely flavour and a firmer texture. Williams pears can also be used, but choose firm ones as they soften more quickly. Avoid pears that are very soft, bruised or overly juicy, as they can make the cake a little soggy around the fruit.
What makes this Cake Special
There’s something utterly magical about a cake that combines tender, juicy pears with the nutty richness of almonds, all topped with a buttery, golden crumble. Whether you’re after a stunning dessert for weekend guests or a comforting afternoon treat with a cuppa, this Pear and Almond Crumble Cake delivers every time. It’s the kind of recipe that looks impressive but is surprisingly easy to whip up—perfect for busy home cooks who want maximum flavour with minimal fuss.
Substitutions for the Pear
You could change the pears to another sort of fruit. What about firm peaches or apples? 😁 You can also remove the almond extract if you don’t like the marzipan flavour. I, on the other hand, would double the almond extract because I love it.😉 I think you’ll be doing that too, Marina. xxx😊
Storage and Serving Tips
This cake keeps beautifully in an airtight container for up to 4 days. You can warm individual slices gently in the microwave and serve with a dollop of vanilla ice cream or thick cream for dessert.
More Cakes and Desserts You Might Like
If you enjoy a simple fruit cake with a lovely crumble topping, you might also like a few of these favourites. They are all the sort of bakes that are just as welcome with a cuppa as they are served for dessert.
- Easy Plum Cake is another simple fruit cake that makes the most of seasonal plums.
- Raspberry Frangipane Tart is a lovely choice if you enjoy the almond flavour in this cake. The frangipane and raspberries are such a good combination.
- Coffee and Butterscotch Tray Bake is a great one for slicing and sharing, especially when you need something a little more indulgent.
- Easy Chocolate Cake is a reliable classic for those times when only chocolate cake will do.
Frequently Asked Questions
Apples work brilliantly as an alternative to pears. Just make sure you cut them into smallish cubes so they cook through.
It freezes well for up to 3 months. You can wrap individual slices in cling film and defrost at room temperature when needed.
This cake as is is not gluten-free. A straight swap to gluten-free plain flour may not work well unless it includes the right raising agents. I’d suggest a good gluten-free self-raising flour, or test a specific combination before promising it.
You can, if you bake the day before, but want the crumble to be crunchy, warm briefly to freshen the crumble.
Pear and Almond Crumble Cake – Thermomix Recipe
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Thermomix
Ingredients
For The Cake
- 200 g plain flour
- 15 g baking powder
- 200 g butter cold and cubed
- 150 g caster granulated sugar
- 1 tsp Vanilla
- 1 tsp almond extract optional you could add up to 2 tsp if you really like it
- 3 whole eggs
- 80 g Sour Cream
For The Crumble Topping
- 2 Pears cut into cubes
- 60 g butter
- 60 g Brown Sugar
- 60 g Plain Flour
- 1 tsp cinnamon
- 70 g Almond flakes slivers or chopped almonds (I used almond slivers this time)
Instructions
- Preheat the oven to 180°C conventional, or 170°C fan-forced. Prepare a 20 cm springform tin. If using a good-quality non-stick tin, line the base with baking paper. Otherwise, grease and line the base and sides.
- Weigh the plain flour and baking powder into the Thermomix bowl. Mix 3 sec/speed 4, then transfer to a bowl and set aside.
- Cut the pears into 1 to 2 cm cubes and set aside.
- Without washing the Thermomix bowl, add the butter, brown sugar, plain flour and cinnamon for the crumble topping. Mix 5 sec/speed 7.
- Add the pear and almonds. Mix 3 sec/reverse/speed 2. Transfer the crumble topping to a bowl and set aside.
- Without washing the Thermomix bowl, add the cold cubed butter, caster sugar, vanilla and almond extract. Mix 20 sec/speed 4.
- Scrape down the sides of the bowl and use the spatula to lift any butter mixture from underneath the blades. Insert the butterfly whisk and mix for a further 20 sec/speed 3.5. This extra scrape is worthwhile when using cold butter, as some can stick beneath the blades rather than becoming part of the creamed mixture.
- Set the Thermomix to speed 3 and add the eggs through the hole in the lid, one at a time, allowing about 6 seconds between each egg.
- Add half the flour mixture and mix 3 sec/speed 2. Add the sour cream and mix 3 sec/speed 2.
- Add the remaining flour mixture and mix 5 sec/speed 3.5, or just until combined. Scrape down the bowl if needed and give the mixture a final fold through with the spatula.
- Spoon the batter into the prepared tin and spread it level. Sprinkle the pear and almond crumble evenly over the top.
- Bake for about 60 minutes, checking from 50 minutes onwards. The exact time will vary with your oven and tin. The cake is ready when a skewer inserted into the cake portion comes out clean or with a few moist crumbs.
Pear and Almond Crumble Cake – Conventional Recipe
5 stars tells us you love the recipe
becs-table.com.auEquipment
- 1 Stand mixer
Ingredients
The Cake
- 200 g plain flour
- 15 g baking powder
- 200 g butter cold and cubed
- 150 g caster granulated sugar
- 1 tsp Vanilla
- 1 tsp almond extract optional you could add up to 2 tsp if you really like it
- 3 whole eggs
- 80 g Sour Cream
The Crumble Topping
- 2 Pears cut into cubes
- 60 g butter
- 60 g Brown Sugar
- 60 g Plain Flour
- 1 tsp cinnamon
- 70 g Almond flakes slivers or chopped almonds (I used almond slivers this time)
Instructions
Conventional Method
- Preheat the oven to 180°c (170°c fan)
- Prepare a 20 cm springform tin, if you have a good quality non-stick pan like a USA pan just put a disc of baking paper on the base but if you don’t just line and grease your tin to make it non-stick.
- Sift the flour and baking powder and set aside
- Cream the butter, sugar, vanilla and almond extract if needs to be light and fluffy.
- Add the eggs in one at a time beating after each addition
- Add ½ the flour and mix to combine.
- Add the sour cream and mix to combine.
- Add in the remainder of the flour and mix to combine
- Pour the cake mix into the prepared tin and set aside while you make the topping.
For the Topping
- Cut the pear into small cubes 1 – 2 cm is nice and set aside
- Add the butter, brown sugar, flour and cinnamon to a food processor bowl or use your fingers to rub the butter in to combine.
- Add the pear and almonds and mix well to combine
- Sprinkle the topping on the prepared cake batter and bake for 60 minutes. The time will depend on your oven and the type of tin you’ve chosen. Start checking at around 50 minutes.
Want to know more?
For another related bake, you might try this (Thermomix only) recipe.
Cranberry, pear and almond Loaf
Hi Bec does this cake freeze well? And does it taste ok the next day? To make head for dinner tomorrow night.
Hi Janette,
Yes, it will still be lovely if you make it today and serve it tomorrow. The crumble topping will soften a little over time, but it will still taste delicious.
It also freezes well. I’ve included a little more information about freezing and storing it in the FAQ section of the post. 😊
Made this cake yesterday and it was delicious — and it looked fantastic too! I made it for dessert for dinner guests and everyone loved it. I should have taken Bec’s advice and checked it 10 minutes before the end of the cooking time, as it was just a tiny bit dry. Next time I’ll definitely cook it for a little less time. Otherwise, absolutely delicious!
Thank you for coming back to let me know, Janette. I’m so pleased you and your dinner guests enjoyed it—and that it looked fantastic too!
Hopefully you smothered that slightly dry slice in plenty of cream or ice cream. That fixes almost anything. 😉 Make a not for next time, and it will be just right. 💖
Love the beautiful crumble on this lovely cake. Quick and easy to make and will make it again. Thanks Bec for another winning recipe 😋💞
Thnx Karen, I appreciate you taking the time to comment