Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
