Hazelnut pear cake

An amazing hazelnut pear cake, perfect on a typical rainy autumn day to enjoy inside with a cup of coffee or tea.

50 minutes 12 people Pie and cake
Hazelnut pear cake


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  • about 8 ripe pears
  • 225 gram butter
  • 225 gram sugar + 2 tablespoons extra
  • pinch of salt
  • 6 eggs
  • 200 gram ground hazelnuts
  • 250 gram all-purpose flour + extra
  • handful of hazelnuts or use mixed nuts instead
Hazelnut pear cake ingredients
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Kitchen equipment

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  • oven dish, we've used a round one
  • silicone brush
  • oven
  • standmixer
  • silicone spatula
  • vegetable peeler
  • cutting board
  • small knife
  • medium-sized skillet


50 minutes 12 people Pie and cake

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Preparation -- 10 minutes

COAT the oven dish with butter and a small layer of flour. PRE-HEAT the oven to 190 degrees Celsius or 375 degrees Fahrenheit. DIVIDE 225 gram butter into cubes and add them to the bowl of your standmixer.

ADD 225 gram sugar and combine on high-speed until you've reached a smooth mixture. ADD a pinch of salt, combine well and ADD the eggs one by one.

MIX on medium speed until the batter is smooth again. Use a spatula to ADD the all-purpose flour along with the ground hazelnuts. POUR the batter into the prepared oven dish. 

Hazelnut pear cake
Hazelnut pear cake

Finishing the hazelnut pear cake -- 40 minutes

PEEL the pears, remove the core and divide them into slices. DIVIDE the pear slices over the cake batter. DIVIDE 2 tablespoons of sugar over the top and bake in the oven for about half an hour. 

The cake should be golden brown, let it cool off a bit before you remove the oven dish. ROAST a handful of hazelnuts or mixed nuts in a dry skillet, chop them coarsely and divide over the cake. 

The cake is best served when it's still a bit warm, enjoy!

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