Pear Cake with Caramelized Nut Topping
A fruit-forward French-style pear cake crowned with a glossy caramelized nut topping inspired by Swedish Toscakaka. It marries two classic European baking traditions in one dessert that tastes as good as it looks.
I was first introduced to Toscakaka or Tosca cake by way of Dorie Greenspan’s Swedish Fika Cake recipe in her book Baking with Dorie. Toscakaka is a classic Swedish cake known for its soft, buttery sponge and crisp caramelized almond topping. The topping is made by simmering butter, sugar, cream, and sliced almonds, then baking it until golden and glossy. It is popular in Swedish bakeries and often served with coffee. The contrast between tender cake and crunchy topping is magic.
I approached this Pear Cake with Caramelized Nut Topping recipe with a few different ideas. Instead of almonds only, I mixed three types of nuts for a mix of flavours and textures. I used almonds, pistachios and pecans (or walnuts which has a subtle bitterness that strikes a really nice balance with the sweetness of the topping imo). I wanted the cake itself to be heavily studded with pears a là the classic French Apple Cake so I referenced another Dorie Greenspan recipe as a jumping off point — Marie-Hélène’s Apple Cake. Since pears love to party with cinnamon and cardamom, I added a little of both spices to bring subtle warmth and flavour. The cake itself is deliberately not too sweet since the nut topping already is. The result is so damn good.
This cake bakes in two stages. First, bake it until the surface feels set and firm enough to spread the nut topping. Then return it to the oven and bake until the topping turns golden and caramelized. Timing matters here, and ovens vary, so start checking early and rely on visual cues. In my oven, it takes 25 minutes for the first bake and 15 minutes after adding the topping, adding to about 40 minutes total. My oven runs hot, so yours might need a few extra minutes.
🎥 Watch video for Pear Cake with Caramelized Nut Topping
If you make this recipe, tell me all about it in the comments below. Or let me know if you have any questions — I’m happy to help!
Eat well and be well,
Sonia x
what you’ll need:
Ingredients for Pear Cake with Caramelized Nut Topping (scroll down to recipe card for full printable recipe)
Firm pears such as Anjou or Bosc — Use firm pears that will hold their shape during baking. They will be lovely juicy little bites in the cake.
A mixture of chopped nuts such as almonds, pistachios, pecans/walnuts — I like combining a few types for the caramelized topping since each adds its own texture and flavour. I’m especially partial to pecans or walnuts because their rich, earthy notes, and the slight bitterness of walnuts, balance the sweetness of the caramelized topping.
Butter — This is cooked into nutty and fragrant brown butter before incorporating into the cake batter.
Ground cinnamon and cardamom — They add subtle warmth and spice that complements so well with pears.
All purpose flour, sugar, baking powder, salt — The usual dry ingredients.
Large eggs
Vanilla extract — A must. And sometimes I also add a wee bit of almond extract too (¼ teaspoon).
Milk — Whole milk or milk of choice.
Salt — Enhances the flavour of every ingredient, even in a sweet bake.
Steps at a glance:
How to make Pear Cake with Caramelized Nut Topping (scroll down to recipe card for full printable recipe)
Brown the butter until nutty and fragrant. Set aside to cool.
Peel and cut pears into ¾” pieces, discarding the stem and core. Set aside.
Whisk dry ingredients together - flour, baking powder, cinnamon, cardamom and salt. Set aside.
In stand mixer, whisk eggs until foamy.
Add sugar and vanilla and whisk again until smooth and pale.
Alternate the addition of the flour mixture and cooled brown butter, adding half at a time: flour, butter, flour, butter. Whisk briefly after each addition just to incorporate, and scape the bowl down each time.
The batter will be thick. Using a spatula, fold in pear pieces until evenly coated.
Transfer into cake pan and spread batter right to the edges.
Bake in 350°F (175°C) oven.
Immediately set two timers (1) Cake timer 25 minutes and (2) Topping timer 15 minutes to start the nut topping.
When the 15-minute timer sounds, cook topping ingredients until butter is melted and mixture bubbles and thickens, 3 to 4 minutes. The spatula should leave tracks when dragged through it.
As soon as 25-minute cake timer sounds, take cake out of the oven and pour nut topping all over. Spread with a spatula to cover the cake edge to edge.
Return cake to the oven and bake until the nut topping is bubbly and a nice golden brown, about 15 minutes more.
Allow cake to cool until the topping is set. Cut into wedges and enjoy!
Tips & FAQs
Can I use apples instead of pears?
Yes, you can. Choose varieties that are good for baking such as Granny Smith, Gala, Honey Crisp or a mix of them.
This cake bakes in two stages
First, bake it until the surface feels set and firm enough to spread the nut topping. Then return it to the oven and bake until the topping turns golden and caramelized. Timing matters here, and ovens vary, so start checking early and rely on visual cues. In my oven, it takes 25 minutes for the first bake and 15 minutes after adding the topping, about 40 minutes total. My oven runs hot, so yours might need a few extra minutes.
Storing and reheating
Store cooled cake in an airtight container, or put the springform ring back on and tightly wrap the pan with plastic wrap. The cake can sit at room temperature for 2 or 3 days. If kitchen is warm, store in the fridge for up to 4 or 5 days. For longer storage, freeze cake whole or in slices. Wrap tightly in plastic wrap and place in a freezer safe container or bag, and freeze up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours. To reheat cake slices, place in preheated 350°F (175°C) for 10 minutes or whenever centre is warm.
You may also like these recipes:
Pear Cake with Caramelized Nut Topping
Pear Cake with Caramelized Nut Topping
A fruit-forward French-style pear cake crowned with a glossy caramelized nut topping inspired by Swedish Toscakaka. It marries two classic European baking traditions in one dessert that tastes as good as it looks.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9” (23cm) springform cake pan. Tip: If your springform pan runs a risk of leaking, place it over a baking sheet during baking.
- Prepare brown butter pear cake:
- Place butter in a medium pot set over medium heat. Melt and brown until foaming and sizzling subside, smells nutty, and there are brown bits at the bottom of the pot when you swirl and tilt the pot. Make sure to swirl the pot occasionally and keep a close eye on it to prevent burning. This step takes 5-8 minutes total time. Immediately transfer to a bowl to cool. Don’t bother washing the pot because we re-use it for the nut topping later. (10 tbsp or 140g unsalted butter)
- Peel and cut pears into ¾” pieces, discarding the stem and core. You should have about 3½ cups (about 1 lb or 455g) of cut-up pears. (3 or 4 firm pears)
- In a small bowl, whisk together flour, baking powder, cinnamon, cardamom and salt. (¾ C or 100g flour, ¾ tsp baking powder, ½ tsp cinnamon, ¼ tsp ground cardamom, ⅛ tsp kosher salt increase to ¼ tsp for Diamond Crystal)
- In the bowl of a stand mixer, add eggs and whisk at medium speed until foamy, 45 seconds. Add sugar and vanilla. Whisk again until smooth and pale in colour, 1 minute. (2 large eggs, ½ C or 100g sugar, 1 tsp vanilla)
- Add half the flour mixture, whisking until just incorporated. Add half the cooled brown butter and mix until combined. Scrape the bowl. Repeat with remaining half of flour mixture and brown butter. The batter will be thick. Using a spatula, fold in pear pieces until evenly coated. Transfer into cake pan. Use the spatula to flatten and spread batter right to the edges.
- Bake:
- Place cake in preheated oven and immediately set two timers (1) Cake timer 25 minutes and (2) Topping timer 15 minutes to start the nut topping.
- Prepare crunchy nut topping:
- When the 15-minute timer sounds, add all topping ingredients into the medium pot on medium heat. Stirring constantly, cook until butter is melted and mixture bubbles and thickens, 3 to 4 minutes. The spatula should leave tracks when dragged through it. Keep it warm by residual heat on turned-off burner. (7 tbsp or 100g unsalted butter, ¾ C or 75g mix of roughly chopped almonds, pistachios, pecans/walnuts, ½ C or 100g granulated sugar, 2 tbsp flour, 2 tbsp milk, ¼ tsp kosher salt increase to ½ tsp for Diamond Crystal kosher salt)
- Pour topping on top of cake and bake additional 15 minutes:
- As soon as 25-minute cake timer sounds, take cake out of the oven and pour nut topping all over. Spread with a spatula to cover the cake edge to edge.
- Return cake to the oven and bake until the nut topping is bubbly and a nice golden brown, about 15 minutes. A skewer inserted in the center should emerge clean. Cool on a wire rack for 5 minutes before running a blunt knife or spatula around the edge to loosen. Remove spring form cake pan ring.
- Note: Approximate bake time is 25 mins + 15 mins with topping = 40 minutes total. Check cake at the 25-minute mark to ensure it looks firm enough to spread the nut topping on it, otherwise bake a few minutes more until it does.
- Allow cake to cool until the topping is set. Cut into wedges and enjoy!
Notes
To reheat: Place in preheated 350°F (175°C) for 10 minutes or whenever center is warm.
Cake recipe adapted from Marie-Hélène’s Apple Cake from Dorie Greenspan in Food52 Genius Recipes cookbook. Nut topping adapted from Swedish Fika Cake in Baking with Dorie.
Nutrition Facts
Calories
400Fat
26 gSat. Fat
13 gCarbs
39 gFiber
3 gNet carbs
36 gSugar
26 gProtein
5 gSodium
143 mgCholesterol
89 mgDisclaimer: nutritional information is auto-generated and should only be used as an approximation.
Did you make this recipe? Please consider leaving a comment below or star rating on the recipe card to let me and other readers know how it went. I appreciate it!