Moist, buttery Pear Cake made with tender chunks of fresh ripe pears, plus a hint of nutmeg. Simple ingredients, one bowl, and ready in under 40 minutes.
If you are looking for a cake that tastes fresh, seasonal, and simple, this pear cake is for you. It's baked with diced fresh pears that soften in the oven and add moisture to the crumb. The butter gives it richness, while a little nutmeg adds warmth and autumnal flavour.
I have baked this cake many times, and it always works out. Sometimes I use it as a dessert for a dinner party, served with cream. Other times I just bake it on a Sunday afternoon and have it with coffee during the week. It keeps well and tastes even better the next day.
What makes this recipe stand out is the balance. It is sweet but not too sweet. It is light but still filling. You taste the pears clearly, which makes it different from an apple cake. It is a recipe you will want to save because once you bake it, you will keep coming back to it.
My pear tree has had a HUGE amount of fruit this year, so brace yourself for a lot of upcoming pear recipes!
If you too have a glut of pears to use up, then be sure to try these other tasty pear recipes. I love using Pear Syrup over pancakes, particularly with a scoop of Stewed Pears or Maple Fried Pears.
Pears are also great in Fig and Pear Crumble with Meringue Topping as a sophisticated dinner party dessert, or try Poached Pears in Red Wine with Cinnamon Cream.
Jump to:
Why You'll Love This Recipe
- If you love pears, then serve this pear cake after a dinner of Pear and Gorgonzola Salad with Maple Dijon Dressing.
- This pear cake is a great way to use up pears.
- It takes less than 15 minutes to mix the batter.
- The cake bakes in about 30–35 minutes.
- The texture is moist and tender.
- It works as dessert, snack, or breakfast.
- It tastes even better the next day.
- It looks impressive but is easy to make.
Ingredients
- Pears. Fresh, ripe pears bring sweetness and moisture. You can use Bartlett, Anjou, or Bosc. Apples can work as a substitute.
- Lemon juice. Prevents the pears from browning and adds brightness. You can use lime juice if that is what you have.
- Caster sugar. Fine sugar that mixes smoothly into butter. Regular granulated sugar can be used.
- Butter. Unsalted butter at room temperature for a rich crumb. Margarine or dairy-free butter also work.
- Eggs. Provide structure and richness. Use large eggs for the right balance.
- Vanilla extract. Adds warmth and depth. Almond extract can be substituted for a different flavor.
- Plain flour. All-purpose flour that gives the cake body. You can use a gluten-free blend if needed.
- Baking powder. Helps the cake rise. Do not skip it.
- Nutmeg. A warm spice that pairs beautifully with pears. Cinnamon is a good alternative.
- Powdered icing sugar. For dusting on top after baking. Adds a light finish.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat your oven to 180°C (fan) 200°C / 400°F. Lightly grease and line a 9”/23cm round spring form cake pan.
Peel the pears, cut out the cores, and chop the pears into small chunks (about 1cm cubes). Toss in the lemon juice (to stop them browning - alternatively chop them right before adding to the batter). Set aside.
In a stand mixer or with a hand held electric mixer, cream the butter and caster sugar until light and airy. Add each egg, one at a time, and beat well after each addition (if it looks like it's curdling add a tablespoon of flour). Beat in the vanilla.
Sift in the flour, baking powder and nutmeg.
Gently mix (by hand or on low) until just combined.
Gently fold the chopped pears into the cake batter.
Pour the batter into the prepared cake pan, smooth it out evenly to the edges.
Bake in the centre of the pre-heated oven for approx 30-35 minutes. Your cake should be firmed up in the centre, golden brown and an inserted skewer or toothpick should come out clean.
Leave in the pan to cool for about 10 minutes, then turn it out onto a wire rack to cool completely.
Dust the top with powdered icing sugar and serve.
Variations
- Add ground cinnamon along with the nutmeg.
- Use brown sugar instead of caster sugar for a caramel note.
- Add chopped walnuts or pecans to the batter.
- Replace some pears with apples for a mixed fruit cake.
- Add a tablespoon of rum or brandy to the batter.
- Sprinkle sliced almonds on top before baking.
- Fold in chocolate chips with the pears.
- Add a swirl of cream cheese mixture to the batter.
Storage
Storage. Keep covered at room temperature for up to 3 days.
Refrigeration. Store in an airtight container for up to 5 days.
Freezing. Wrap slices in cling film and freeze for up to 3 months. Thaw at room temperature.
Make ahead. You can dice the pears the day before and keep them in lemon water in the fridge. The batter should be made fresh.
Top tips
- Use ripe but not mushy pears.
- If your butter is too cold, microwave it for 5 seconds at a time.
- Toss the pears in a little flour before folding into the batter to prevent sinking.
- Always check with a skewer to confirm the cake is fully baked.
- Cool in the pan for at least 10 minutes before removing.
- Do not overmix once you add flour.
FAQs
Yes, but the texture will be slightly different. Peeled pears blend better into the batter.
Yes, you can use canned pears in this cake as long as you drain them well, pat them dry, and cut them into small cubes.
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
📖 Recipe
Pear Cake
Equipment
- 9 inch / 23 cm spring form cake pan
- mixing bowl
- Fine mesh sieve
Ingredients
- 4 ripe pears peeled, cored and diced
- 1 tablespoon lemon juice
- 1 cup sugar 200g
- 1 cup unsalted butter at room temperature, 200g
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ⅔ cups plain flour (all purpose flour) 200g
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 tablespoon powdered icing sugar
Instructions
- Preheat your oven to 180°C (fan) 200°C / 400°F. Lightly grease and line a 9”/23cm round spring form cake pan.
- Peel the pears, cut out the cores, and chop the pears into small chunks (about 1cm cubes). Toss in the lemon juice (to stop them browning - alternatively chop them right before adding to the batter). Set aside.
- In a stand mixer or with a hand held electric mixer, cream the butter and caster sugar until light and airy.
- Add each egg, one at a time, and beat well after each addition (if it looks like it's curdling add a tablespoon of flour). Beat in the vanilla.
- Sift in the flour, baking powder and nutmeg and gently mix (by hand or on low) until just combined.
- Gently fold the chopped pears into the cake batter.
- Pour the batter into the prepared cake pan, smooth it out evenly to the edges.
- Bake in the centre of the pre-heated oven for approx 30-35 minutes. Your cake should be firmed up in the centre, golden brown and an inserted skewer or toothpick should come out clean.
- Leave in the pan to cool for about 10 minutes, then turn it out onto a wire rack to cool completely.
- Dust the top with powdered icing sugar and serve.
Notes
- Use ripe but not mushy pears.
- If your butter is too cold, microwave it for 5 seconds at a time.
- Always check with a skewer to confirm the cake is fully baked.
- Cool in the pan for at least 10 minutes before removing.
- Do not overmix once you add flour.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Comments
No Comments