Pear Cake Recipe

Introduction

This pear cake is a moist and flavorful treat that highlights the natural sweetness of fresh pears. It’s easy to prepare and perfect for enjoying as a simple dessert or alongside your favorite ice cream.

Ingredients

• 1 cup milk (unsweetened soy milk recommended)
• ¾ cup sugar
• ¼ cup vegetable oil (canola or sunflower oil)
• 1 tablespoon vanilla extract (optional)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 pound pears for the batter
• 3 small pears for the top
• 1 teaspoon cinnamon
• 2 tablespoons sugar

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Line a springform or cake pan with parchment paper, covering both the bottom and sides.
2. Step 2: In a large mixing bowl, whisk together the milk, sugar, vegetable oil, and vanilla extract (if using) until well combined.
3. Step 3: Sift the all-purpose flour and baking powder into the wet ingredients. Whisk gently to combine, making sure there are no lumps but avoiding overmixing.
4. Step 4: Core and chop 1 pound of pears into small chunks, leaving the peel on. Fold them into the batter with a spatula.
5. Step 5: Pour the batter into the prepared pan, spreading it evenly.
6. Step 6: Core 3 small pears and slice them thinly. Arrange the slices on top of the batter in a fan-like pattern to cover the surface.
7. Step 7: Mix the cinnamon with 1 to 2 tablespoons of sugar and sprinkle this evenly over the pear slices on top of the cake.
8. Step 8: Bake the cake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Once baked, gently remove the springform pan and allow the cake to cool completely before slicing and serving.

Tips & Variations

• Use ripe but firm pears for the best texture in the cake.
• If you prefer, substitute the soy milk with any other plant-based or dairy milk.
• Adding a handful of chopped nuts like walnuts or pecans can add a nice crunch.
• Serve warm with a scoop of vanilla or chocolate ice cream for an extra indulgent treat.

Storage

Store the pear cake covered at room temperature for up to 2 days, or refrigerate it for up to 4 days. To reheat, warm slices in the microwave for 15–20 seconds or until heated through. This cake also freezes well; wrap tightly and freeze for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fruit instead of pears?

Yes, apples or peaches can be good alternatives, though baking times might vary slightly depending on the fruit’s moisture content.

Do I need a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Just be careful when removing the cake to avoid breaking it.

Pear Cake Recipe

Print Recipe

★★★★★

4.9 from 133 reviews

This moist and flavorful Pear Cake features tender chunks of pears folded into a lightly spiced batter and topped with thinly sliced fresh pears sprinkled with cinnamon sugar. Baked to golden perfection, this cake offers a delightful balance of fruity sweetness and comforting spices, making it an ideal treat for any occasion. The use of unsweetened soy milk and vegetable oil provides a moist texture without overpowering the natural pear flavor.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup unsweetened soy milk
• ¾ cup sugar
• ¼ cup vegetable oil (canola or sunflower oil)
• 1 tablespoon vanilla extract (optional)

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 pound pears (about 450 grams), peeled or unpeeled as preferred

For the Top

• 3 small pears
• 1 teaspoon cinnamon
• 2 tablespoons sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a springform pan or regular cake pan with parchment paper on both the sides and bottom to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the unsweetened soy milk, sugar, vegetable oil, and optional vanilla extract until well combined.
3. Add Dry Ingredients: Sift the all-purpose flour and baking powder into the wet mixture. Whisk gently until just combined, ensuring there are no lumps but taking care not to overmix to keep the cake tender.
4. Add Pear Chunks: Core and cut 1 pound (about 450 grams) of pears into small chunks, leaving the peel on for texture and color. Fold these pear pieces carefully into the batter using a spatula.
5. Pour Batter into Pan: Transfer the batter evenly into the prepared springform pan, smoothing the top with a spatula.
6. Prepare Topping: Core 3 small pears and slice them thinly. Arrange the pear slices on top of the batter in a decorative fan-like pattern covering the entire surface.
7. Add Cinnamon Sugar: Mix 1 teaspoon cinnamon with 2 tablespoons sugar, then sprinkle this mixture evenly over the arranged pear slices to add a warm spicy-sweet crust.
8. Bake: Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: After baking, gently release and open the springform pan. Allow the cake to cool completely before slicing. Serve as is or with a scoop of vanilla or chocolate ice cream for an indulgent treat.

Notes

• You can peel the pears if you prefer a smoother texture, but keeping the peel adds fiber and color.
• Use ripe but firm pears to prevent them from turning to mush in the batter.
• This cake pairs wonderfully with a scoop of ice cream or a dollop of whipped cream.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
• Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: pear cake, baked pear dessert, fruit cake, cinnamon sugar topping, easy fruit cake, autumn desserts