Why You’ll Love Easy Moist Pear Cake Recipe
This pear cake is simple to make, beautifully moist, and perfect for dessert, brunch, or an afternoon treat. The pears become soft and sweet as they bake, while the cake stays rich without feeling heavy. It also looks elegant with very little effort, especially after a light dusting of confectioner’s sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2¼ cups cake flour or all-purpose flour, sifted
1½ cups fine granulated white sugar
½ cup unsalted butter, softened
⅓ cup canola oil or vegetable oil
3 teaspoons baking powder
1 to 2 tablespoons vanilla extract, to taste
4 large eggs
½ cup whole milk
3 ripe pears, peeled and thinly sliced
⅛ teaspoon salt
1 teaspoon lemon zest, optional
2 tablespoons confectioner’s sugar, for dusting
¼ cup brown sugar, or less as desired
¾ teaspoon cinnamon
Directions
Preheat the oven to 350°F (175°C). Peel, core, and thinly slice the pears, then set them aside.
In the bowl of an electric mixer, cream the butter and sugar on medium-high speed for about 1 minute, until smooth and well combined.
Add the vanilla extract, lemon zest, and eggs. Whip on high speed for 1 to 2 minutes, until the mixture becomes pale, fluffy, and slightly increased in volume.
Reduce the mixer speed and add the baking powder, sifted flour, and salt. Mix until just combined.
With the mixer on low, slowly pour in the milk and oil. Mix for another minute, until the batter is thick, smooth, and glossy.
Line the bottom of a 10×3-inch deep springform pan with parchment paper and grease the sides well. Pour the batter into the pan and smooth the top.
Arrange the sliced pears evenly over the batter. Sprinkle the top with cinnamon and brown sugar.
Bake for 55 to 65 minutes. Around the 40-minute mark, loosely cover the cake with aluminum foil to prevent the top from browning too much.
Check for doneness by inserting a wooden skewer into the center. It should come out clean.
Let the cake cool in the pan, covered with a clean kitchen towel. Once fully cooled, remove it from the pan and dust with confectioner’s sugar before serving.
Servings and timing
This recipe makes 12 servings.
Prep time: 20 minutes
Bake time: 55 to 65 minutes
Cooling time: about 1 hour
Total time: about 1 hour 20 minutes, plus cooling
Variations
Add chopped walnuts or pecans for a little crunch.
Use apple slices instead of pears for a similar fall-inspired cake.
Add a pinch of nutmeg with the cinnamon for extra warmth.
Drizzle the cooled cake with a simple vanilla glaze instead of dusting it with confectioner’s sugar.
Mix a few thin pear slices into the batter before adding the top layer for more fruit throughout the cake.
Storage/Reheating
Store the pear cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days.
To keep it moist, cover it tightly with plastic wrap or place it in an airtight container.
To reheat, warm individual slices in the microwave for 10 to 15 seconds. You can also serve it at room temperature.
FAQs
Can I use canned pears?
Yes, but drain them very well and pat them dry before adding them to the cake.
Do I have to peel the pears?
Peeling is recommended for a softer texture, but you can leave the skins on if you prefer a more rustic cake.
What kind of pears work best?
Ripe but firm pears work best because they soften while baking without becoming too watery.
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe.
Why is my cake too dense?
The batter may have been overmixed after adding the flour, or the baking powder may not have been fresh.
Can I make this cake ahead of time?
Yes, this cake can be made one day ahead. Store it covered once fully cooled.
Can I freeze pear cake?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator or at room temperature.
Should the batter be runny?
No, the batter should be thick enough to support the pear slices on top.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, especially if your pears are very sweet.
How do I know when the cake is done?
The cake is done when a wooden skewer inserted into the center comes out clean.
Conclusion
Easy Moist Pear Cake is a tender, fruit-filled dessert with a soft crumb, warm cinnamon topping, and beautiful pear layer. It is simple enough for everyday baking but elegant enough to serve for gatherings, holidays, or weekend treats.
Easy Moist Pear Cake
A soft and tender pear cake with a moist crumb, topped with warm cinnamon and brown sugar. Perfect as a comforting dessert or a sweet afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2¼ cups cake or all purpose flour (sifted)
- 1½ cup sugar (fine granulated white sugar)
- ½ cup butter (soft, unsalted)
- ⅓ cup canola oil (or vegetable oil)
- 3 tsps. baking powder
- 1–2 tbsps. vanilla extract
- 4 whole eggs (large)
- ½ cup milk (whole fat)
- 3 whole ripe pears (peeled and thinly sliced)
- ⅛ tsp. salt
- 1 tsp. lemon zest (optional)
- 2 tbsps. confectioner sugar (for dusting)
- ¼ cup brown sugar
- ¾ tsp. cinnamon
Instructions
- Preheat oven to 350°F (175°C). Peel, core, and thinly slice pears; set aside.
- Cream butter and sugar together on medium-high speed for about 1 minute until smooth.
- Add vanilla extract, lemon zest, and eggs. Beat on high for 1–2 minutes until pale and fluffy.
- Reduce speed and mix in baking powder, sifted flour, and salt until just combined.
- With mixer on low, slowly add milk and oil. Mix until batter is thick and glossy.
- Line a 10×3-inch springform pan with parchment paper and grease sides. Pour in batter and smooth top.
- Arrange sliced pears evenly over the batter. Sprinkle with cinnamon and brown sugar.
- Bake for 55–65 minutes. After 40 minutes, loosely cover with foil to prevent over-browning.
- Check doneness with a skewer; it should come out clean.
- Cool in pan for about 1 hour, then remove and dust with confectioner sugar before serving.
Notes
- Use ripe but firm pears for best texture.
- Avoid overmixing to keep the cake light.
- Store covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Serve with whipped cream or vanilla ice cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
