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Side view of a slice of pear cake on a golden cake server.
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Pear Cake

Pear cake is a soft, moist cake made with fresh pears, butter, and warm spices. It is simple to bake, full of flavor, and perfect for dessert, tea time, or a cozy snack.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Western
Servings: 8
Calories: 478kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $7

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

Calories: 478kcal | Carbohydrates: 60g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 29mg | Potassium: 216mg | Fiber: 4g | Sugar: 35g | Vitamin A: 821IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg