Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
