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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Oct 1, 2022 by Paula Montenegro · Income from ads and affiliate links 10 Comments

    Easy Pear Cake

    Jump to Recipe
    Slices of pear cake on white plates, orange text overlay
    Whole pear cake with cut slice, orange text overlay

    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.

    Cut slice and rest of pear cake on pink cake stand on brown surface.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in 2017, the text and images have been updated to best serve you. The recipe has been slightly tweaked, and it's much better.

    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.

    It's like a pear coffee cake without the streusel, a dense but soft cake, courtesy of the sour cream in the batter.

    Table of Contents Hide
    About this cake
    Ingredients
    How to make a pear cake
    The pear layer
    Does it work with canned pears?
    Kitchen notes
    Related recipes you might like:
    Pear Coffee Cake

    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.
    Eaten slice of pear cake on white plate, silver fork, dark surface, whole slice in background.

    Ingredients

    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. 
    White marble with bowls containing ingredients for pear cake including butter, eggs, sugars, vanilla, spices, flour mixture.

    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.
    Beating egg into cake batter in a glass bowl on a grey surface.

    Beat butter with sugar for several minutes and add the eggs, one at a time.

    Sifting flour and spices over bowl on a grey marble surface.

    Sift the dry ingredients and the spices to ensure no clumps get into the batter.

    Vanilla spice cake batter in a teal round cake pan on white marble.

    The final mixture will be golden colored from the spices. Even it out in the pan before adding the layer of pears.

    Pear slices with cinnamon sugar on cake batter on a teal round pan on white marble surface.

    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.
    Hand with towel placing baked pear cake on wire rack, white marble surface

    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?

    Close up of pear cake on pink cake stand

    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: keep in mind that all ovens and pans are different, even if they look the same or very 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 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.
    • Streusel: this is a fantastic cake to make with a crumble topping. Don't add too much, maybe ⅓ 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.
    Slices of pear cake on white plates, brown surface, white background.

    Related recipes you might like:

    • Pear Pecan Upside Down Cake
    • Easy Fresh Pear Cobbler
    • Pear Frangipane Tart
    • Fresh Plum Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Close up of pear cake on pink cake stand.

    Pear Coffee Cake

    Print Recipe
    Save Recipe Recipe Saved

    Sweet, easy to make, with juicy pears, a spiced crumb, and cinnamon sugar topping. It keeps well and can be frozen. A simple fall cake that is nothing short of amazing. 

    • Total Time: 1 hour 50 minutes
    • Yield: 8 to 10 servings

    Ingredients

    Units

    For a 10-inch round springform or 11x7-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

    1. Preheat oven to 350ºF / 180ºC.
    2. Grease with soft butter or baking spray line the pan you’ll be using. Round pans don’t need to be lined, but, if using the 11x7-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 it easier to remove the rectangular cake after it’s baked.
    3. 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. 
    4. In a large bowl beat the soft butter and sour cream until smooth and no lumps remain.
    5. Gradually add both sugars while beating at medium/high speed for 3 minutes, until light in color and the sugar is partially dissolved.
    6. 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.
    7. Add the vanilla extract and mix.
    8. 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. 
    9. Mix well at low speed, but don’t over beat at this point or the cake will be tough after it’s baked.
    10. Pour batter into the prepared pan and smooth the top. 
    11. Add the pear slices on top of the cake, creating a pattern or however you want them placed.
    12. Sprinkle with cinnamon sugar if using.
    13. 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. 
    14. 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.
    15. 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. 
    16. Dust with powdered sugar if you want before eating. 
    17. 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: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

    Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is 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. 

    Streusel: this is a fantastic cake to make with a crumble topping. Don't add too much, maybe ⅓ cup, so as not to 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. 

    • Author: Paula Montenegro
    • 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

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    More Cakes & Cheesecakes

    • Lemon Poppy Seed Bundt Cake
    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake
    • Cinnamon Bundt Cake

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Karen (Back Road Journal) says

      October 07, 2017 at 12:07 pm

      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.

      Reply
      • Paula Montenegro says

        October 08, 2017 at 7:16 am

        Europe is always a good place to go, have fun Karen!

        Reply
    2. Liz says

      October 04, 2017 at 1:29 pm

      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!

      Reply
      • Paula Montenegro says

        October 04, 2017 at 6:41 pm

        Couldn't agree more Liz!

        Reply
    3. MARY H HIRSCH says

      October 03, 2017 at 11:08 pm

      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.

      Reply
      • Paula Montenegro says

        October 04, 2017 at 6:41 pm

        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.

        Reply
    4. Deb|EastofEdenCooking says

      October 03, 2017 at 8:36 pm

      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!

      Reply
      • Paula Montenegro says

        October 04, 2017 at 5:54 pm

        They do take a back seat, but they're amazing!

        Reply
    5. David says

      October 03, 2017 at 3:19 pm

      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.

      Reply
      • Paula Montenegro says

        October 04, 2017 at 5:53 pm

        Hope you try it David!

        Reply

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