Pear Cake is simple to make yet full of rich, fruity flavor. It’s a great way to use ripe pears, and the texture of the cake remains incredibly moist thanks to their natural juices. The recipe is versatile enough to serve as breakfast, a snack, or a cozy dessert. It’s delicious on its own, or you can dress it up with whipped cream, powdered sugar, or a scoop of vanilla ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe pears (peeled, cored, and chopped or sliced)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Eggs
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Vanilla extract
Optional: chopped nuts or raisins
Directions
Preheat the 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, salt, and cinnamon.
In a large bowl, beat the eggs with the granulated sugar and brown sugar until light and fluffy.
Add the oil (or melted butter) and vanilla extract, and mix well.
Gradually stir in the dry ingredients until just combined.
Fold in the chopped pears and any optional add-ins like nuts or raisins.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve plain or topped with powdered sugar, whipped cream, or a glaze.
Servings and timing
This recipe yields 8 to 10 servings. Prep time is about 15 minutes, and bake time is 50 minutes. Total time is approximately 1 hour and 5 minutes.
Variations
Pear and almond cake: Replace some flour with almond flour and top with sliced almonds before baking.
Upside-down pear cake: Layer pear slices at the bottom of the pan with a caramel glaze before adding the batter.
Spiced pear cake: Add nutmeg, ginger, or cardamom for extra warmth and depth.
Pear and chocolate: Fold in chocolate chips or chunks for a decadent twist.
Gluten-free version: Use a 1:1 gluten-free flour blend in place of regular flour.
Storage/Reheating
Store the pear cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 15–20 seconds or place in a 300°F (150°C) oven for 5–10 minutes. The cake can also be frozen (whole or in slices) for up to 2 months; thaw at room temperature before serving.
FAQs
What kind of pears are best for baking?
Firm varieties like Bosc, Anjou, or Bartlett pears work well as they hold their shape during baking.
Do I need to peel the pears?
Peeling is recommended for a smoother texture, but you can leave the skin on if preferred and the pears are thin-skinned.
Can I use canned or poached pears?
Yes, just make sure they are well-drained and patted dry to avoid excess moisture in the batter.
How ripe should the pears be?
Use ripe but firm pears for the best flavor and texture—they should be sweet but not overly soft.
Can I make this cake in advance?
Yes, it keeps well for several days and can be made a day ahead for convenience.
Is this cake sweet enough on its own?
Yes, it has a balanced sweetness, but you can adjust the sugar or add a glaze for extra indulgence.
Can I use whole wheat flour?
You can substitute half the flour with whole wheat flour for a denser, nuttier cake.
Can I make this cake vegan?
Yes, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), dairy-free milk, and vegan butter or oil.
What can I serve with pear cake?
It pairs beautifully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Can I bake this as muffins?
Yes, divide the batter into a muffin tin and bake at 350°F (175°C) for 20–25 minutes.
Conclusion
Pear Cake is a delicious and cozy way to celebrate the flavors of the season. Whether served as a simple snack or a dressed-up dessert, this moist and fragrant cake is always a crowd-pleaser. With its ease of preparation and customizable nature, it’s a recipe you’ll want to make again and again.
Pear Cake is a moist, spiced cake made with fresh ripe pears, offering a comforting and fruity dessert perfect for fall or any season. With a tender crumb and warm cinnamon flavor, it’s great served plain or topped with whipped cream or ice cream.
Ingredients
2 cups ripe pears, peeled, cored, and chopped
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
2 eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil or melted butter
1 tsp vanilla extract
Optional: 1/2 cup chopped nuts or raisins
Instructions
Preheat the 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, salt, and cinnamon.
In a large bowl, beat eggs with granulated sugar and brown sugar until light and fluffy.
Add the oil (or melted butter) and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chopped pears and any optional nuts or raisins.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 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 plain or with powdered sugar, whipped cream, or a scoop of vanilla ice cream.
Notes
Use firm but ripe pears like Bosc, Anjou, or Bartlett for best texture.Substitute half of the flour with almond or whole wheat flour for variation.Add warm spices like nutmeg, ginger, or cardamom for more depth.Can be made a day ahead and stored covered at room temperature or refrigerated.To freeze, wrap slices individually and thaw at room temperature before serving.
