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Pear Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/pear-cake-recipe/