Moist and flavorful with juicy pears in every bite
Simple ingredients and easy preparation
Naturally sweet and lightly spiced
Perfect for any time of year, especially autumn
Can be enjoyed warm or chilled
Great as a dessert or even breakfast treat
Versatile—serve plain or with toppings
Makes a beautiful centerpiece for gatherings
Delicious with tea, coffee, or a scoop of ice cream
A great way to use up ripe pears
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe pears (peeled, cored, and diced or sliced)
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg (optional)
Salt
Granulated sugar
Eggs
Unsalted butter or vegetable oil
Vanilla extract
Milk or yogurt
Lemon juice or zest (optional, to brighten flavor)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest or juice if using.
Alternate adding the dry ingredients and milk (or yogurt) to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced pears.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve as is, or dust with powdered sugar before serving.
Servings and timing
This pear cake recipe yields about 8–10 servings. Prep time: 15 minutes Bake time: 40–45 minutes Total time: 55–60 minutes
Variations
Upside-Down Pear Cake: Arrange pear slices on the bottom of the pan with a bit of brown sugar and butter for a caramelized topping.
Spiced Pear Cake: Add ground ginger, cloves, or cardamom for extra warmth.
Nutty Addition: Fold in chopped walnuts or pecans for texture.
Chocolate Pear Cake: Add dark chocolate chunks for a decadent touch.
Whole Wheat Option: Replace half the flour with whole wheat flour for a heartier cake.
Pear and Almond: Add almond flour or almond extract for a nutty flavor.
Glazed Pear Cake: Drizzle with a simple vanilla or lemon glaze after baking.
Pear Muffins: Divide the batter into muffin tins and bake for 18–22 minutes.
Storage/Reheating
Store the pear cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm slices in the microwave for about 15–20 seconds or serve at room temperature. To freeze, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
FAQs
What type of pears work best for pear cake?
Use ripe but firm pears like Bartlett, Anjou, or Bosc. Overly soft pears can release too much moisture.
Can I use canned pears?
Yes, but drain them well and pat dry before adding to the batter to avoid excess moisture.
Do I need to peel the pears?
Peeling is recommended for a smoother texture, but you can leave the skin on if preferred and if the skin is thin.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking blend.
Is pear cake supposed to be moist?
Yes, the juice from the pears keeps the cake naturally moist and flavorful.
Can I use oil instead of butter?
Yes, use an equal amount of vegetable oil or another neutral oil for a slightly different texture and added moisture.
What can I serve with pear cake?
It’s great with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
How do I keep the pears from sinking?
Lightly toss the pear pieces in flour before folding them into the batter to help them stay suspended.
Can I use other fruits in this cake?
Yes, you can substitute or combine pears with apples, peaches, or berries depending on the season.
Can I make this cake ahead of time?
Yes, pear cake actually tastes better the next day as the flavors develop. Store it covered at room temperature or in the fridge.
Conclusion
Pear cake is a warm, comforting dessert that brings out the best in seasonal fruit. With its tender crumb and naturally sweet flavor, it’s a versatile recipe that’s perfect for any occasion. Whether served plain, glazed, or with a dollop of whipped cream, this cake is sure to impress with both its simplicity and its depth of flavor. A delightful way to enjoy ripe pears, one slice at a time.
Pear cake is a moist, tender, and delicately spiced dessert that highlights the natural sweetness of ripe pears. This simple yet elegant cake is perfect for fall or any time of year, and it pairs beautifully with tea, coffee, or a scoop of vanilla ice cream.
Ingredients
2 ripe pears, peeled, cored, and diced
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/4 tsp salt
1/2 cup unsalted butter (or 1/2 cup vegetable oil)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk or plain yogurt
1 tbsp lemon juice or zest (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon juice or zest if using.
Alternately add the dry ingredients and milk (or yogurt) to the wet ingredients, beginning and ending with the dry. Mix until just combined.
Gently fold in the diced pears.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Notes
Toss pear pieces in a little flour before adding to batter to prevent sinking.Use firm, ripe pears like Bartlett, Bosc, or Anjou for best texture.Yogurt adds extra moisture and a tender crumb—great alternative to milk.Add chopped walnuts or pecans for crunch and flavor.Cake can be made ahead—it tastes even better the next day.
