This pear cake is full of rich flavor and soft texture thanks to juicy fresh pears and a warm spiced batter. It’s an ideal recipe for using ripe pears and can be made with simple pantry ingredients. The cake is not overly sweet, making it perfect for breakfast, snacking, or pairing with a dollop of whipped cream or yogurt. Whether served warm or chilled, it’s a delightful, seasonal treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh ripe pears, peeled and diced or thinly sliced
All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg (optional)
Salt
Eggs
Granulated sugar or brown sugar
Vegetable oil or melted butter
Vanilla extract
Plain yogurt or sour cream (for moisture)
Optional: chopped walnuts or pecans for added crunch
Directions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan and line the bottom with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another large bowl, beat the eggs with sugar until well combined.
Stir in the oil, vanilla extract, and yogurt or sour cream.
Add the dry ingredients to the wet and mix just until combined.
Gently fold in the diced or sliced pears and nuts if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–50 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 recipe serves 8–10 people. Prep time: 15 minutes Bake time: 45 minutes Total time: 1 hour
Variations
Use almond flour for a nuttier flavor and a slightly denser texture.
Add ginger or cardamom for extra spice.
Replace yogurt with applesauce for a dairy-free version.
Use pear slices on top of the cake for a beautiful, rustic presentation.
Drizzle with a simple glaze or honey for extra sweetness.
Storage/Reheating
Store pear cake in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage, up to 5 days. To reheat, warm slices in the microwave for 10–15 seconds. This cake also freezes well—wrap slices tightly and freeze for up to 2 months.
FAQs
What kind of pears should I use?
Bosc, Anjou, or Bartlett pears work well. Choose ripe but firm pears for the best texture.
Do I need to peel the pears?
Peeling is recommended for a smoother texture, but you can leave the skins on for a more rustic feel.
Can I use canned pears?
Yes, but drain them well and pat dry to avoid excess moisture in the batter.
Is this cake sweet?
It has a moderate sweetness, which pairs well with the natural sugars in ripe pears.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend for baking.
Can I use butter instead of oil?
Yes, melted butter works well and adds a rich flavor.
What toppings go well with pear cake?
Powdered sugar, whipped cream, caramel sauce, or vanilla ice cream all pair beautifully.
Can I make this into muffins?
Yes, divide the batter into a muffin tin and bake for 20–25 minutes.
Can I make it vegan?
Yes, use flax eggs, plant-based yogurt, and oil to make it vegan-friendly.
Why is my cake too moist or dense?
Overripe pears or too much liquid can lead to excess moisture. Make sure to measure ingredients accurately and avoid overmixing.
Conclusion
Pear cake is a tender, comforting dessert that brings out the best in fresh seasonal pears. Easy to make and full of warm flavors, it’s the kind of simple, satisfying cake that works for any occasion. Whether served plain, dusted with sugar, or topped with something creamy, it’s a slice of cozy goodness everyone will enjoy.
Pear cake is a soft, moist dessert that celebrates the natural sweetness of ripe pears with a warm spiced batter. This comforting cake is perfect for cozy gatherings, breakfast, or afternoon tea.
Ingredients
2 cups fresh ripe pears, peeled and diced or thinly sliced
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
2 large eggs
3/4 cup granulated sugar or brown sugar
1/2 cup vegetable oil or melted butter
1 tsp vanilla extract
1/2 cup plain yogurt or sour cream
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan and line the bottom with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large separate bowl, beat the eggs with the sugar until well combined.
Stir in the oil, vanilla extract, and yogurt or sour cream until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the diced or sliced pears and nuts, if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–50 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.
Dust with powdered sugar before serving, if desired.
Notes
Use firm, ripe pears like Bosc, Anjou, or Bartlett for best texture.You can substitute yogurt with applesauce for a dairy-free version.Adding chopped nuts gives extra texture and flavor.Top with pear slices before baking for a rustic presentation.This cake freezes well—wrap individual slices tightly for best results.
