Mini Almond Pear Cakes (Gluten free and birthday friendly)

Ok… Only took a month to share this recipe from my birthday at the end of January. Since February is short, I’m counting this as a win it got done within a month.  I found this recipe on Pinterest from Mama’s Gotta Bake. It was on my “too bake” list for forever and after purchasing some mini spring form pans, I finally decided that now was the time. I altered the recipe slightly for the different pan size and some altitude. Since C and I were the only ones sharing in this dessert, I didn’t feel that I needed a giant cake to celebrate and these mini cakes worked perfectly for two people sharing one.

I seriously can’t get over how in love I am with how these beauties turned out.

Mini Almond Pear Cakes

Make 3-mini cake (serves 6)


  • 3 pears, any kind, 1.5 for batter 1 for topping
  • 1 scant cup sugar plus additional 2 tsp
  • 1/2 Tfresh lemon juice
  • 1 1/2 cups plus 2 T ground almond meal
  • 4 large eggs, room temp
  • 1/2 tsp, plus additional 1/4 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • 1 tablespoon neutral tasting oil (like canola or grape seed)
  • 1/4 cup sliced almonds
  • Powdered sugar for dusting


  1. Preheat the oven to 350 degrees F, and place the rack in the center position. Spray mini spring form pans with non stick cooking spray.
  2. I used Anjou and Bosc pears, but any firm ripe pear will work (make sure they’re actually ripe – I had a pear that just didn’t want to soften while cooking). Peel and core two pears and then roughly chop them, since you’re only using 1 1/2 for the cake portion, you can snack on the other half while you bake.  Place the chopped pears into a small saucepan and add the lemon juice and 2 teaspoons of sugar. Cook the pears over medium heat in the covered pan for 10 minutes. Let cool. When cooled, mash the pears with a fork into a coarse puree. You can also use a food processor if the pears are still a little firm.
  3. Place the almond meal and 1 scant cup sugar in the bowl of a large food processor, and give it 5-6 long pulses. (This makes a large quantity of batter, so you’ll need a large food processor, not the mini kind). Add the eggs one at a time, along with 1/2 teaspoon of vanilla and the pear puree. Pulse until all ingredients are incorporated. You can use an electric mixer fitted with the paddle attachment if you don’t have a large enough food processor. Pour the batter into the spring form pans.
  4. Next, peel and core the last pear and slice it into 1/4″ slices. In a medium skillet, heat the oil and the honey stirring until the mixture begins to bubble. Take the pan off the heat and stir in the 1/4 teaspoon of vanilla. Add the pear slices and toss gently to coat.
  5. Sprinkle the almonds over the top of the cake, and add the pear slices in a fan shape. Spoon the remaining sauce in the pan over the top of the cake. Bake for 40-45 minutes until the cakes begins to brown and when a toothpick inserted into the center comes out clean. Place some foil over the top for the last 10 minutes of baking if cakes are looking too brown.
  6. Let the cake cool in the pan for 30 minutes and then you can remove the sides. Transfer to a serving platter and sprinkle with powdered sugar.


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