Pear Cake Recipe

Pear Cake Recipe

There’s something comforting and timeless about a homemade Pear Cake. With its tender crumb, subtle sweetness, and soft baked pear slices nestled into a spiced batter, this cake feels like a warm hug from the oven.

Whether you’re baking with juicy Bartletts, Anjous, or Bosc pears, this cake lets the fruit shine. It’s the kind of dessert that works just as well with afternoon tea as it does with a scoop of vanilla ice cream after dinner. Lightly spiced with cinnamon and optionally enriched with nuts or ginger, it’s a cake you’ll come back to again and again.

Ingredients

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg (optional)
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream or Greek yogurt
• 2 medium ripe pears, peeled, cored, and chopped (or sliced thin)
• Optional: ½ cup (50g) chopped walnuts or pecans

For the Topping (Optional but Recommended):

• 1 tbsp brown sugar
• ¼ tsp cinnamon
• ½ pear, sliced thinly (for decoration)
• Handful of chopped nuts or rolled oats
• Optional Glaze (for a fancier finish):
• ½ cup (60g) powdered sugar
• 1–2 tsp milk or lemon juice

How to Make Pear Cake

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease and flour an 8-inch round cake pan or line with parchment paper. A springform pan also works beautifully.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until pale and fluffy (about 3–4 minutes).

Add eggs one at a time, beating well after each addition.

Stir in vanilla extract.

Step 4: Combine Wet and Dry

Mix in the sour cream until fully incorporated.

Gradually add the dry ingredients and mix just until combined — do not overmix.

Step 5: Add Pears and Extras

Gently fold in chopped pears and nuts, if using.

Pour the batter into the prepared pan and smooth the top.

Arrange the optional thin pear slices on top in a circular pattern for decoration.

Step 6: Add Topping and Bake

Sprinkle the top with brown sugar and cinnamon. Add oats or nuts for crunch.

Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Optional Glaze

Mix powdered sugar with milk or lemon juice until pourable.

Drizzle over the cooled cake for a sweet and tangy finish.

Chef’s Notes

Use ripe but firm pears — they should give slightly to the touch but not be mushy. Overripe pears may make the cake soggy.

Don’t overmix once you add the flour. Overmixing toughens the crumb.

Customize it: Add chopped crystallized ginger, orange zest, or a touch of cardamom for extra flair.

Serve warm or cold: Delicious either way. It pairs well with whipped cream, yogurt, or vanilla ice cream.

Nutrition Information (Per Slice, based on 10 slices)

Nutrient / Approximate Value

• Calories / ~290 kcal
• Carbohydrates / ~32 g
• Protein / ~4 g
• Fat / ~16 g
• Saturated Fat / ~9 g
• Sugar / ~18 g
• Fiber / ~2 g
• Sodium / ~180 mg

Note: Values vary based on optional nuts and glaze usage.

Frequently Asked Questions (FAQs)

What are the best pears to use for baking?

Bosc, Anjou, or Bartlett pears are excellent choices. They hold their shape and don’t become mushy during baking.

Can I use canned or poached pears?

Yes, but drain them well and pat dry to avoid excess moisture. Fresh pears give better texture and a more natural sweetness.

Can I make this cake ahead of time?

Absolutely. The cake stays moist for 2–3 days at room temperature. You can also freeze it (unglazed) for up to 2 months.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free baking flour in place of all-purpose flour. The almond flour version also works well for an extra nutty touch.

How do I store leftover pear cake?

Store covered at room temperature for 2 days, or refrigerate for up to 5 days. Let come to room temperature or warm slightly before serving.

Conclusion

This moist and flavorful Pear Cake is a cozy dessert with rustic charm. Whether you enjoy it with coffee in the morning or as a sweet note to end the evening, it’s a simple, wholesome recipe that brings out the best in seasonal fruit.

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