A simple fall cake that is nothing short of amazing. Sweet, easy to make, with juicy pears and a spiced crumb, it's perfect to have around as a snack or serve with coffee for friends. It keeps well, can be frozen, and made in different sizes of cake pans, depending on how you plan to serve it.
In a sea of apples and pumpkin recipes flooding the web at this time of year, a pear cake will probably come in third, but you'll miss out on a lot of flavor!
Are you a fan of pears? I'm guessing most of my readers are, according to the popularity of this pear cobbler recipe.
Baking with pears is a wonderful idea, and this cake proves it. As does this upside down pear cake.
It's like a pear coffee cake without the streusel, a dense but soft cake, courtesy of the sour cream in the batter.
About this cake
- Easy to make: the batter for this cake is a simple butter cake that comes together quickly.
- Different shapes: this recipe can easily be adapted to different pans like a round springform pan, or a rectangular sheet-cake type, depending on how you're serving it.
- Make ahead: you can make it a day ahead, and it will be very fresh and moist. Or freeze it up to a month.
- Flavor: it has a wonderful spiced fall flavor that can be adjusted to your and your family's palate. Maybe you don't like nutmeg or want to add some orange zest.
Ingredient list
A simple cake with everyday ingredients you probably have at home.
- Pears: it's best to use firm, fresh, ripe pears or slightly underripe ones. They will hold the shape and texture better.
- Unsalted butter.
- Sour cream: use the full-fat, regular type for a richer cake.
- Spices: the spices must reflect your palate, so feel free to change the proportions of each one. Ground cinnamon and ginger are essential to this cake's flavor, and I also like to add a pinch of nutmeg and/or allspice. You can also use an apple pie spice mix, homemade or from the grocery store.
- Sugar: white granulated and brown sugar (light or dark) are used.
- Flour: I've made it with all-purpose and cake flour, and they both work fine.
- Salt: kosher salt is what I use for almost all recipes in this blog. It brings out the flavors of the rest of the ingredients.
- Baking powder and baking soda: ensure they are not expired as they help the cake rise as it bakes.
- Eggs: fresh, large.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
How to make a pear cake
It's a butter cake topped with fruit slices and dusted with cinnamon sugar.
- Is it curdled? The batter might look curdled at some point while adding the eggs. This will straighten itself out after you add the dry ingredients. But still, make sure the ingredients are at the temperature specified in the recipe.
Beat butter with sugar for several minutes and add the eggs, one at a time.
Sift the dry ingredients and the spices to ensure no clumps get into the batter.
The final mixture will be golden colored from the spices. Even it out in the pan before adding the layer of pears.
Place the pear slices any way you want and sprinkle with cinnamon sugar.
The pear layer
The final step of this fresh pear cake recipe is the layer of fruit on top of the cake batter.
- What kind of pears to use: I like Anjou pears or Bartlett pears, which are usually available year-round and hold well after they're baked. But any baking pear you like can be used, like Bosc pears which are very popular when the season hits.
- With or without the skin: I like to peel the skin that is too thick or brown or too green if using underripe pears, but I do leave some of it when it's thin and yellow. It adds some rusticity and texture to the cake. But it's up to you, do you like baked pear skin or not?
- How to cut the slices: cut the fruit in half or quarters and scoop or cut the core and stem. You can then slice them or cube them. Sliced looks better, in my opinion, but doesn't affect the flavor at all. Thicker or thinner wedges work but will be different when you bite into the cake.
- Cinnamon sugar: I like to add it sometimes, it adds more crunch to the top layer, but it darkens the top of the cake even more.
If you're looking for a moist cake made with fresh pears, this one is easy to make and counts as comfort baking since the aroma in the kitchen and flavor will take you to those old-fashioned, simple fruit cakes we all love.
And, as much as we love and pumpkin and apple cake recipe, let's not forget the humble pear and its amazing transformation when baked in a simple vanilla batter.
Does it work with canned pears?
Yes, it does, and you need to drain them first.
But the pears are already cooked, so they will be way softer after the cake is baked than fresh ones. If canned is the only fruit available and you just need to make this cake go ahead! Who can blame you?
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Sifting dry ingredients: this is important to make the cake batter lighter. And especially needed when you have baking soda among the ingredients as it can become lumpy and needs to be sifted so that it mixes well. It won't dissolve during baking, and you don't want to bite into a granule of baking soda.
- Creaming and eggs: this step incorporates air into the batter and helps the cake rise and be fluffy. Take time to add the sugar gradually for the best results. Afterward, the eggs are incorporated one at a time to allow the mixture to integrate well.
- Flavorings: you can adjust the amount of spices, substitute some of them (like nutmeg or allspice with a pinch of cloves), or maybe use cardamom instead. Also, pears go well with almond extract (in addition to vanilla), and I would only use cinnamon. Orange or lemon zest, maybe ½ teaspoon, will complement the flavors well.
- Serving it: this is a cake to eat at room temperature. I like to make it in a rectangular pan, similar to a sheet cake, for a gathering, party, or brunch table. It's easy to cut into portions that can be eaten by hand. In that case, I place a piece of pear (more like a chunk than a slice) for each portion I will be cutting.
- Dessert style: if you make a sheet cake and serve it warm with a scoop of vanilla ice cream, it qualifies as a dessert more than a cake. And it's delicious.
- To make a pear coffee cake:
Streusel: this is a fantastic cake to make with a crumble topping. Don't add too much, maybe â…“ cup, to not need much more baking time. Remember, it's another layer you're adding to an already dense cake that is weighed down by fruit.
Glaze: this is always a good idea, and a powdered sugar glaze will work wonderfully and make it sweeter. I would use lemon juice to cut through all the sweetness.
Related recipes you might like:
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Spiced Pear Cake (with sour cream)
This is a delicious cake with juicy pears, a spiced crumb and cinnamon sugar topping. It's easy to make, keeps well and can be frozen. A fall old-fashioned pear cake that is nothing short of amazing.
- Total Time: 1 hour 50 minutes
- Yield: 8 to 10 servings
Ingredients
For a 10-inch round springform or 8x11-inch rectangular pan:
- 1 cup unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- Pinch of allspice or nutmeg
- ½ cup sour cream, at room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract or paste
- 2 large pears, peeled, cored and sliced
- Optional: 1 or 2 tablespoons of cinnamon sugar to dust before baking
For a 9-inch round, springform cake cake:
- ¾ cup unsalted butter, at room temperature
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of allspice or nutmeg
- 6 tablespoons sour cream, at room temperature
- ¾ cup brown sugar
- 6 tablespoons white sugar
- 3 eggs, at room temperature
- 1 ½ teaspoons vanilla extract or paste
- 2 medium pears, peeled, cored and sliced
- Optional: 1 tablespoon of cinnamon sugar to dust before baking
Instructions
- Preheat oven to 350ºF / 180ºC.
- Grease with soft butter, shortening or baking spray and line the pan you’ll be using with parchment paper. Round pans don’t need to be lined, but, if using the 8x11-inch pan, I like to line it with a strip of parchment paper covering the bottom and two long sides; the short sides will remain unlined but greased. This makes removing the block of cake easier after it’s baked.
- Sift flour, baking powder, baking soda and salt. I have them measured and sift them directly into the batter, but you can sift them separately in a medium bowl if that’s more convenient for you.
- In a large bowl beat the soft butter and sour cream until smooth and no lumps remain.
- Gradually add both sugars while beating at medium/high speed for 3 minutes, until light in color and the sugar is partially dissolved.
- Add eggs, one at a time, beating well after each addition. The batter might look curdled but it will be fine after the dry ingredients are added.
- Add the vanilla extract and mix.
- Sift the flour mixture (flour, baking powder, baking soda and salt) and add it in 2 parts together with the spices. I have them measured and sift them directly into the batter, but you can sift them separately if that’s more convenient for you.
- Mix well at low speed, but don’t over beat at this point or the cake will be tough after it’s baked.
- Pour batter into the prepared pan and smooth the top.
- Add the pear slices on top of the cake, creating a pattern or however you want them placed.
- Sprinkle with cinnamon sugar if using.
- Bake for about 50-55 minutes for the 10-inch round or rectangular cakes, and 60-70 minutes for the 9-inch cake, until the top is golden and a cake tester or toothpick inserted comes out clean.
- Important: if the top is browning too quickly, cover it with a piece of aluminum paper after 40-45 minutes of baking. This will prevent it from darkening further but the cake will still continue to bake. Start checking for doneness at the lowest time specified in this recipe and have patience until it’s fully baked. It might take a little more (than the highest time specified) depending on your oven, especially for round cakes.
- Let cool on a wire rack and remove from the pan. If you lined the pan, make sure the unlined sides are not sticking to the pan and then lift the paper carefully so the cake is also easily lifted with it.
- Dust with powdered sugar if you want before eating.
- It keeps well for a day or two at room temperature, covered in plastic wrap or under a cake dome. After that refrigerate or freeze, always well wrapped.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Flavorings: you can adjust the amount of spices, substitute some of them like nutmeg or allspice with a pinch of cloves if you like it, or use cardamom instead. Also, pears go well with almond extract (in addition to the vanilla) but I would only use cinnamon in that case. Orange zest, maybe a teaspoon, will complement the flavors well.
- Serving it: I like to make it in the rectangular pan, similar to a sheet cake, when making this cake for a gathering, party or brunch table. It's easy to cut in portions that can be eaten by hand. In that case, I place a piece of pear (more like a chunk than a slice) for each portion that I will be cutting.
- Dessert style: if you make a sheet cake and serve it warm with a scoop of vanilla ice cream, it qualifies as a dessert more than a cake. And it's delicious.
- Prep Time: 20 minutes
- Cooling time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10
- Calories: 338
- Sugar: 25.8 g
- Sodium: 213.9 mg
- Fat: 16.5 g
- Carbohydrates: 43.6 g
- Protein: 4.6 g
- Cholesterol: 94.9 mg
Keywords: pear cake
Jen says
A very yummy coffee cake. Easy to follow and very detailed instructions. I followed the recipe exactly as written and the flavours were awesome.I sliced the pears and arranged them on top of the cake and then sprinkled the sugar cinnamon topping over it for a bit of extra crunch. My only quibble is that I used a 7x11 inch cake pan as called for in the recipe and it overflowed the pan while baking so next time I’ll use a bit larger dish. Managed to salvage it though Everyone commented how good it tasted. I will definitely make this again!
★★★★★
Karen (Back Road Journal) says
My husband loves a simple cake like this...I'll be trying it when we get home from our trip to. Europe. I know we will both enjoy it.
Paula Montenegro says
Europe is always a good place to go, have fun Karen!
Liz says
It took me a long time to figure out that I loved pears in my baked goods as much as apples! Your coffee cake looks spectacular---and I'm so with you on the addition of sour cream!
Paula Montenegro says
Couldn't agree more Liz!
MARY H HIRSCH says
I AM SOOOO GLAD TO BE BACK READING YOUR BLOG. (I THINK I SIGNED UP TWICE.) I think the best dessert I make is a pear tart which I originally baked during French Fridays with Dorie. The pear is underrated and underused, I think. Usually my coffee cakes are "higher" as you pointed out or I bake them as loaves but if you think this is best, I'll be happy to follow. Will let you know, Paula.
Paula Montenegro says
Mary! I'm SO glad to be here again! Pear tart is one of the best desserts, definitely. I usually bake loaf pans too, but I thought the pear deserved to be more prominent.
Deb|EastofEdenCooking says
I adore pears and often feel they take a back seat to apples. (I like apples too!) This scrumptious coffee cake gives pears all the love they deserve!
Paula Montenegro says
They do take a back seat, but they're amazing!
David says
This sounds incredibly good, Paula! I never thought of people getting excited about coffee cake but when you mention pears? I am all ears! I can't wait to try this.
Paula Montenegro says
Hope you try it David!