Why You’ll Love Easy Moist Pear Cake Recipe
This pear cake is moist, tender, and full of fresh fruit flavor. The batter is rich but not heavy, and the sliced pears bake beautifully into the top of the cake. It’s easy to prepare, serves a crowd, and looks beautiful with just a dusting of confectioner’s sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cake flour or all-purpose flour
- Fine granulated white sugar
- Unsalted butter
- Canola oil or vegetable oil
- Baking powder
- Vanilla extract
- Large eggs
- Whole milk
- Ripe pears
- Salt
- Lemon zest, optional
- Confectioner’s sugar
- Brown sugar
- 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 speed, slowly pour in the milk and oil. Continue mixing until the batter becomes 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 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 too much browning.
Check the center with a wooden skewer. The cake is done when the skewer comes out clean.
Let the cake cool in the pan, covered with a clean kitchen towel. Once fully cooled, remove it from the springform 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: 1 hour
Total time: About 1 hour 20 minutes, plus cooling
Variations
Add chopped walnuts or pecans for a little crunch.
Use apples instead of pears for a similar cozy fruit cake.
Add a pinch of nutmeg for extra warmth.
Drizzle the cooled cake with a simple vanilla glaze instead of dusting with confectioner’s sugar.
Use almond extract along with vanilla for a slightly nutty flavor.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days.
For longer storage, refrigerate it in an airtight container for up to 5 days.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds.
This cake can also be served cold or 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.
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe.
Do the pears need to be ripe?
Yes, ripe pears give the best flavor and texture, but they should still be firm enough to slice.
Can I make this cake ahead of time?
Yes, this cake is great made a day ahead because the flavor stays moist and rich.
Why should I tent the cake with foil?
Foil helps keep the top from browning too much while the center finishes baking.
Can I skip the lemon zest?
Yes, lemon zest is optional, but it adds a fresh flavor.
What kind of pears work best?
Bartlett, Anjou, or Bosc pears all work well.
Can I freeze pear cake?
Yes, wrap it tightly and freeze for up to 2 months.
How do I know when the cake is done?
A wooden skewer inserted into the center should come out clean.
Can I serve this cake warm?
Yes, but let it cool enough to set before slicing.
Conclusion
This Easy Moist Pear Cake is a simple, elegant dessert with a soft crumb, juicy pears, and a warm cinnamon-sugar topping. It’s perfect for gatherings, holidays, or a cozy homemade treat any day of the week.
