How to Make Pear and Hazelnut Cake: A Delicious Autumn Treat

There’s nothing quite like the scent of baking spices and ripe fruit wafting through the kitchen to make your home feel warm and inviting. As the leaves start to turn and a crispness fills the air, I find myself reaching for flavors that perfectly embody the essence of autumn. And what better way to celebrate the season than with a slice of homemade pear and hazelnut cake?

This recipe combines the delicate sweetness of pears with the earthy richness of hazelnuts, resulting in a moist, flavorful cake that’s perfect for any occasion. Whether you’re looking for a cozy dessert to enjoy on a chilly evening or a show-stopping centerpiece for your next gathering, this pear and hazelnut cake is sure to impress.

Ingredients You’ll Need

For this recipe, you’ll need the following ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain yogurt
• 2 ripe but firm pears, peeled, cored, and diced

For the Hazelnut Topping:

• 1/2 cup hazelnuts, toasted and coarsely chopped
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon

Optional Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/4 teaspoon vanilla extract

Tools to Gather

• 9-inch springform pan
• Parchment paper
• Mixing bowls
• Electric mixer
• Rubber spatula
• Measuring cups and spoons
• Small saucepan (for toasting hazelnuts, optional)

Let’s Get Baking: Step-by-Step Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal later.

2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Cream butter and sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer.

4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.

5. Incorporate yogurt and dry ingredients: Gradually add the yogurt to the wet ingredients, alternating with the dry ingredients and beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

6. Fold in pears: Gently fold in the diced pears until evenly distributed throughout the batter.

7. Make the hazelnut topping: In a small bowl, combine the chopped hazelnuts, brown sugar, and cinnamon.

8. Assemble the cake: Pour the batter into the prepared pan and spread evenly. Sprinkle the hazelnut topping over the batter.

9. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

10. Cool and serve: Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan. Allow the cake to cool completely on a wire rack before glazing and serving.

Slice of pear and hazelnut cake

Tips for a Perfect Pear and Hazelnut Cake

• Toasting the hazelnuts: While optional, toasting the hazelnuts enhances their flavor and adds a nice crunch to the topping. To toast hazelnuts, spread them in a single layer on a baking sheet and bake in a preheated 350°F (175°C) oven for 8-10 minutes, or until fragrant and lightly browned.
• Choosing the right pears: For this recipe, you’ll want to use pears that are ripe but still firm. Overripe pears will make the cake too moist. Some good varieties to try include Bartlett, Bosc, or Anjou pears.
• Don’t overmix the batter: Overmixing can lead to a tough cake. Mix the batter just until the ingredients are combined.
• Adjusting sweetness: If you prefer a sweeter cake, you can increase the amount of sugar in the batter or glaze.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs About Pear and Hazelnut Cake

Can I use a different type of nut?

Absolutely! While hazelnuts pair beautifully with pears, feel free to experiment with other nuts like walnuts, pecans, or almonds.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to use a blend that is specifically designed for baking.

Can I freeze this cake?

Yes, this cake freezes well. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To thaw, let the cake sit at room temperature overnight.

Bringing Together Flavors of the Season

This pear and hazelnut cake is a testament to the beauty of seasonal baking. It’s a simple yet elegant dessert that perfectly captures the flavors of autumn. I encourage you to try this recipe and experience the warmth and deliciousness it brings to your table.

Ingredients for pear and hazelnut cake

If you’re a fan of layered cakes with European origins, you might also enjoy trying your hand at a traditional Esterhazy Torte or a decadent Torcik Wedlowski. And for those who appreciate unique cultural desserts, our recipe for Asura offers a delightful journey for your taste buds.

Don’t hesitate to share your baking experience with us! Leave a comment below and let us know how your pear and hazelnut cake turned out. Happy baking!