This Super Moist Pear Cake is my favorite go to cake to have with tea or coffee because it's so moist and delicious. I have had so many compliments on it an I am sure you will love it too. Zane also loves this cake because he is a huge fan of Pears. He always asks me if I can add some more sugar on top whenever he eats a piece.
HOW TO MAKE THE SUPER MOIST PEAR CAKE:
It's important that you use very ripe pears. They are usually sweeter and produce more moisture and don't have a crunch when you bake them. I don't like fruits in cake that still have a little crunch to them. I just want every bite to melt in my mouth. Another thing that I recommend is that you have your butter at room temperature and use real butter. No fake butter substitutions or any kind of modified butter.
HOW TO ASSEMBLE THE SUPER MOIST PEAR CAKE:
Peel and slice the pears. In an electric mixer bowl, whip up the sugar and butter until you obtain a super creamy and fluffy texture. Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for a minute until they are well combined. Add in the baking powder, sifted flour and a pinch of salt. Mix again for 1 minute. Gradually add milk and oil while mixing on low speed. Mix for another minute.
Grease or spray a round spring foam pan baking pan and pour the batter in. Ideally, an 11 x 3 inch one is the best size for this recipe to cook well. If you don't have a round pan, you can use a 9 x 13 inch rectangular pan that's a little deep. If you use a rectangular pan, just place a larger size of parchment paper this way you can just lift the whole cake out when you need to dust it with confectioner sugar.
BAKING THE SUPER MOIST PEAR CAKE:
After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and brown sugar on top of the pears. Bake in a pre-heated 350 degree over for 40 minutes then cover with aluminum foil and bake for another 15-20 minutes depending on your oven. Insert a wooden skewer to make sure it's completely clean before removing the cake. Depends on where you live, sometimes some ovens are a little different than others. Remove the cake and cover with a kitchen towel to let it cool down. It may take up to 30 minutes to completely cool down. Dust with some confectioner sugar and serve. If you are not serving right away, I recommend not dusting it too much because by the time you eat it, the cake's moisture will absorb the sugar and you will need to dust a little more later to make it look pretty for serving.
I hope you remember me when you take delicious bites off of this Super Moist Pear Cake. I am certain you will love it. Whether you are that person who loves to have a piece of cake with your cup of tea or coffee, or just that person who has a sweet tooth for cakes anytime during the day or after a filling meal, I am sure this will satisfy your cravings. Please rate this recipe when you get a chance to try it and re-share with family and friends. Don't forget to tag me on your Instagram stories so I can see your delicious Pear Cake. XoXo…
OTHER RECIPE YOU MAY LIKE:
Super Moist Pear Cake
Equipment
- 11 x 3 Round Spring Foam pan
Ingredients
- 2¼ cups cake or all purpose flour sifted
- 1½ cup sugar
- 1/4 cup confectioner suger for dusting
- 1/2 cup butter
- 1/3 cup vegetable or canola oil
- 2 tsp baking powder
- 1 tbsp vanilla extract
- 4 eggs
- 1/4 cup milk
- 3 ripe pears peeled and sliced
- 1/8 tsp salt Just a pinch
- 1 tsp. lemon zest (optional)
TOPINGS:
- 1/4 cup brown sugar
- 1 tsp. cinnamon
Instructions
- Peel and slice the Pears.
- In an electric mixer bowl, whip up the sugar and butter until you obtain a super creamy and fluffy texture.
- Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for a minute until they are well combined.
- Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add 1/4 cup of milk and 1/3 cup oil while mixing on low speed. Mix for another minute on low speed.
- Grease or spray a round spring foam baking pan and pour the batter in. Ideally, an 11 x 3 inch is the best size.
- After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
- Bake in a pre-heated 350 degree over for 40 minutes. Cover with an aluminum foil and bake for another 15-20 minutes depending on your oven. Insert a wooden skewer to make sure it's completely clean before removing the cake.
- Remove the cake and cover with a kitchen towel to let it cool down. It may take up to 30 minutes to completely cool down. Dust with some confectioner sugar and serve.
Notes
- If you are not serving right away, I recommend not dusting until you are ready to serve. The moisture of the pears will absorb the sugar.
- Only use real butter or substitute with oil.
- Do not use a smaller pan other than what is recommended. 11 x 3 round spring foam pan (easy release pan) or 9 x 13 rectangular pan (be sure to line it with a big parchment paper so you can lift it out)
- Do not use under ripe pears.
- Depending on your oven and pan, the cake might take less or more time. Insert a tooth pick to check if the cake is done.
- You may add nuts or raisins if you like.
Hello Mima
In your ingredients you said 1 and 1/2 cup of sticks butter so how many grams is that...
Thanks
Hanaa
Hi Hanaa!
Every 1 stick of butter is 1/2 cup and that is equal to 113g. So you are looking at 170g of butter
I made this today. It is absolutely delicious. I added the extra sugar n batter and tossed my pears in the brown sugar while mixing recipe. So good
Thank you so much for leaving a review and comment! I am glad you liked it!
So it didn’t come out so well... I used a 9” round pan & it completely overflowed. Didn’t notice til a minute ago that you used a SPRINGFORM PAN, which is much deeper, even though in the recipe you just wrote pan. It’s been cooking for over an hour now & it’s still raw in the middle. I don’t know what went so wrong. Maybe I’ll try it again another day in a springform pan at a higher temp & see how it goes.
Hey Rebecca!
I am sorry I am not sure what went wrong. The cake's consistency should not be too loose or else it wont cook. You can add a tiny bit more flour if you end up in that situation. You can also use a deeper but wider pan to make the cooking process easier. Feel free to email me if you have any problems when you mix it. I would be happy to help.
Hi Rebecca!
I have updated the recipe with specific pan measurement and type. Please go through the instructions again on the recipe card to see the update. Please do not use a higher temp. It will burn on the outside and stay raw on the inside. I hope it works out for you this time.
Hmm. The flavor of the cake batter nicely complemented the pears. But I had to bake it an extra 35 minutes. . And half of the pear slices, especially ones in the middle, sank to the bottom. It was not a pretty cake. But it did taste good.
Hi Maria!
I am sorry you had problems making it. The baking dish changes things a lot. Not sure what you used. Also some ovens are different than others(especially overseas) so it's perfectly okay if you needed more time. I am glad it tasted good for you in the end!
Made this tonight, almost gone already. Soooooooooooo delicious. I did have to bake mine for an extra 30 mins too but worth the wait. Best sponge I’ve ever made. Thank you
Hi Jan!
Thank you so much for leaving a review. I really appreciate it. Glad you enjoyed the recipe. I will look into the cook time again and specify the best pan to get the right timing.
This was super yummy but I have to bake it an extra 30 minutes and it was no where near as pretty as yours. Mine also overflowed my pan even though it was a 9” circle cake pan. I’d love to problem solve this one as I loved the flavor of the cake! Thanks
Hi Catherine,
Glad you enjoyed the recipe. I am going to update this recipe tomorrow to a specific pan size and type to prevent this issue and make it easier for everyone.
Can you use tinned pears instead
Hi Shahnaz,
I never really use canned fruits except for pineapple for baking. But you can try it. It might just taste a little different.
I would to know if there is a typing error in the ingredients it saids one aomount of milk and oil then on the instructions there is another amount of milk and oil. Which is correct. And had to cook it longer than the instections. Please let me know thank you. Teresa
Hi Teresa!
Sorry that was a mistake after editing the recipe To fit the right pan. It’s updated same as ingredients.