Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
