Loaded with pears, perfectly sweet and melts in the mouth – this Super Moist Pear Cake recipe is divine! 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.
This cake is the perfect go to cake recipe. It’s so moist and delicious, you will want to make it over and over again. Made with simple cake ingredients and overripe pears, this cake will be a staple in your family’s household.
If you are looking for simple and delicious cake recipes, try my Super Moist Blueberry Bundt Cake, No Bake Chocolate Cake, Molten Chocolate Lava Cake , and this Blueberry Lemon Bread recipe.
Why you’ll love this Moist Cake recipe
- Convenient: This recipe is not only easy to make, but it’s made with simple ingredients found in your pantry.
- Tastes perfect: This recipe was tested many times. The sweetness is perfect, the flavor is perfect, the texture is so moist, it melts in your mouth with very bite.
- Very adaptable: You can make this recipe with any kind of fruit you want. Test with your some of your favorite fruits and choose your favorite.
Ingredients needed to make a Pear Cake
- AP Flour- I find that this works best for the recipe.
- Sugar– I like using granulated cane sugar
- Confectioner Sugar– Perfect for dusting because it melts in your mouth.
- Butter– Makes the cake soft.
- Vegetable Oil– Also adds moisture to the cake.
- Baking Powder– Helps the cake rise.
- Vanilla Extract– To add a delicious hint of flavor.
- Eggs– large eggs, any kind works.
- Milk– I like using whole milk to keep the cake rich.
- Pears– Use your overripe pears. Any kind works, as long as it’s ripe and peeled. I like using green pears.
- Salt– to balance the flavor.
- Lemon Zest– Always a great addition to any baking recipe.
- Toppings: Brown sugar and cinnamon powder.
How to make a Pear Cake
- Preheat oven to 350 F.
- Peel and slice the Pears. Set aside.
- In an electric mixer bowl, whip up the sugar and softened butter until well combined for about 1 minute.
- Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes 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 the milk and oil while mixing on low speed. Mix for another minute or two on low speed. Batter should be thick.
- Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter into the pan. Ideally, a 10 x 3 inch deep pan 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 F oven for 1 hour. Depending on your oven and thickness of your pan, it might take extra baking time. If your cake is brown before it gets cooked on the inside, cover with aluminum foil and continue to cook for the rest of the time. Try not to over bake the cake so doesn’t dry out. Always insert a wooden skewer to make sure it’s completely clean before removing the cake out.
- Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour. Dust with some confectioner sugar right before serving.
Recipe Tips:
- Always use room temperature softened butter.
- If you are not serving right away, I recommend not dusting the cake right away. The moisture of the pears will absorb the sugar. Dust the cake right before serving.
- Only use real butter. No fake butters.
- Do not use a smaller pan other than what is recommended, which is 10 x 3″ round spring foam pan (easy release pan).
- Do not use under ripe pears. Always use soft pears, but not mushy pears
- Depending on your oven and thickness of the pan, the cake might take less or more time. Insert a tooth pick or skewer into the center of the cake to check if it comes out clean.
- You may add nuts or raisins right before the pears before baking, if you like. Just dust them with a little bit of AP flour before doing that.
- If you like pears in your cake batter, add 1/2 cup of ripe pureed/mashed pear in the cake batter before baking. It may just take a few more minutes to fully cook over the normal cook time.
FAQ’s for making a moist pear cake
Always use overripe pears to make this cake moist. The juices from the pear gives so much moisture to the cake. Also, always use real, whole fat butter. This also helps with the cake’s texture. Never use butter substitutes.
Prepare the pears by peeling, then slicing in half from the stem end to the bottom. You can then use a small spoon to scoop out the seeds and also remove that tough, thin spine that runs up to the stem end.
This pear cake is great on its own. It can be served warm, room temperature, or cold from the fridge. It’s also great with a scoop of ice cream, coffee, tea or a dollop of whipped cream!
I highly recommend peeling the pears before baking, as their skin grows tough when heated.
Well of course, make this pear cake! If you have way too many, you can always bake a cake for your neighbor or a friend.
Yes, you can absolutely freeze this pear cake. However the texture of the pear slices will change a little after freezing. I would also wrap it very well to preserve any freezer burns, which will dry up the cake. You can freeze for up to one month. But this cake will not last more than a couple of days, so I highly doubt you will need to freeze it. It will be gone in no time.
Mouthwatering sweet treats to try
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Super Moist Pear Cake
Equipment
- 10 x 3 inch Round Spring Foam pan (Easy Release) changing pan will change cook time.
- Oven I use a normal electric oven with fan. Using different types of oven will change cook time.
Ingredients
- 2¼ cups cake or all purpose flour sifted
- 1½ cup sugar fine granulated white sugar
- ½ cup butter soft, unsalted
- ⅓ cup canola oil or vegetable oil
- 3 tsps. baking powder
- 1-2 tbsps. vanilla extract per preference
- 4 whole eggs large
- ½ cup milk whole fat
- 3 whole ripe pears peeled and thinly sliced
- ⅛ tsp. salt Just a pinch
- 1 tsp. lemon zest (optional)
- 2 tbsps. confectioner suger for dusting after baking
TOPINGS before baking:
- 1/4 cup brown sugar or less as desired
- ¾ tsp. cinnamon
Instructions
- Preheat oven to 350 F.
- Peel and slice the Pears.
- In an electric mixer bowl, whip up the sugar and butter until well combined for about 1 minute.
- Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes until they are pale and and fluffy.
- Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add ½ cup of milk and ⅓ cup oil while mixing on low speed. Mix for another minute on low speed. The batter should be thick. Not runny.
- Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in. Ideally, a 10 x 3 inch deep pan is the best size. Changing pan will alter cooking time.
- 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 F oven on the middle rack for 1 hour. NOTE: If your cake becomes golden on the outside at around 45 minutes and the cake is still pretty runny on the inside, cover the cake with aluminum foil wrap and tuck the sides a little and continue to cook the cake for another 15 minutes. Insert a wooden skewer to make sure it's completely clean before removing the cake. It may take less or a bit more time depending on your oven.
- Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour to completely cool down. Dust with some confectioner sugar right before serving.
Video
Notes
-
- I use electric oven on normal BAKE mode. Not conventional or any other specific type of oven. Different types of ovens will result in different cook times and result. That is not within my control. Insert a tooth pick or skewer into the center of the cake to check if it comes out clean.
- If your cake is brown on the outside and runny still on the inside, cover with aluminum foil and continue to bake.
- Always use room temperature softened butter.
- If you are not serving right away, I recommend not dusting the cake right away. The moisture of the pears will absorb the sugar. Dust the cake right before serving.
- The recommended pan size is 10 x 3″ round spring foam pan (easy release pan). Anything else used, will alter the cooking time.
Nutrition
This recipe was originally posted in March 2019 and updated with new photos.
can you use almond flour instead of real flour? will that change the amount of flour needed?
Hi. No unfortunately they are not going to have the same result.
My cake turned out perfectly. I opted to put pear pieces in the mix as well as on top of cake. I also cut up some fresh cherries and placed them with the pears on top of the cake then dusted with cinnamon sugar and slivered almonds. Took 1 hour and was so good. Thank you.
Hi Jaq,
I am glad you enjoyed the recipe!
The recipe for this pear cake looked so delicious but I don’t have a springform pan. I took a chance and used a 9×13 inch pan. I cut the pears into small chunks but otherwise followed the recipe exactly. The cake was a lovely golden brown after 45 minutes in a 350 degree oven. This recipe is a keeper and I’ll be making it again soon because hubby and son ate most of the cake in one day!
So glad it worked out for you Barbara. Thanks for leaving a review.
I have a pear tree that finally produced a bumper crop. The pears are quite large. Recipe calls for 3 pears. Can you suggest a total weight or amount (x number of cups of chopped/diced pear) for this recipe? It would be most helpful.
Not sure of the weight. But the pears we have here are more of a medium size. Also the 3 pears just barley covers the cake batter on the top so if your pears are larger it’s fine. You just get a little more pears it doesn’t ruin the recipe. Some people in the comments mentioned they would add more pears next time they make it. So you should be fine. Just slice them as shown and not too thick so they don’t sink all the way to the bottom.
Can you use either lemon juice instead of zest – or orange zest as an alternative?
Hi Siona
No don’t use lemon juice but you can use the orange zest.
I have a very large stainless steel pan that I use for making desserts for functions at our Church. Yesterday afternoon I tripled this batch, cut the sugar in half (I do this for most recipes because we don’t need that much sugar in recipes :)), used kefir in place of the milk, used half butter and half coconut oil for the butter and then used coconut oil for the oil part of the recipe, also added 1 tsp. of Garam Masala Seasoning into the triple batch of batter. I used parchment paper in the pan and it worked great! No need for any spraying of oil to the pan. (TIP: take the sheet of parchment paper and completely scrunch it into a ball before straightening it out and placing it in the pan. Learned this not to long ago and it takes a lot of fuss out of trying to get the parchment paper to lay flat while putting the batter into the pan) I did use A LOT of sliced up pears, the top of the cake was completely full of sliced pears, actually heaping. I preheated the oven to 450′ on convect bake and when I placed the cake into the oven I immediately turned the oven down to 350′. I only had an hour of bake time because I had to leave to get to the Church function. When the hour was us, I took it out of the oven, covered it with heavy duty foil and put it in the vehicle and away I went. It was a hit! Everyone liked it! All Praise and Glory to You Lord Jesus Christ!!! I put all my trust in Him and it’s His plan not ours! If you find any of these tips helpful Thank our Lord not me and if you don’t no worries. God Bless!
Hi Ann,
Thanks for sharing your tips with us and for leaving a review.
Baked this cake and followed all instructions except I put an extra tsp in accidentally because I used a tbsp measure for the baking powder. I decided to check the recipe after one spoonful but it was too late. I figured one tsp extra shouldn’t make too much of a difference. The cake was done after an hour. The only thing I noticed was that the batter was so light, some of the pears dropped through the top layer. This ended up trapping the pears throughout the cake which was a happy accident. It was so moist and tasty. We served it with salted maple ice cream. The only thing people were saying was that it could’ve used more pears. I used 6 small ones but probably could’ve used double that. Thank you. This one’s a keeper!
Thanks for sharing your experience for this recipe.
Tasted amazing. Easy instructions with pictures. Do the Pears discolour? How do you store the cake overnight?
No they wont. For the ones showing on top, they will just stay golden brown. Most likely, most of them will sink a little so they don’t show much. You can bake the cake anytime the night before. After it cools just cover it with saran wrap or in a cake serving platter and when ready to serve just dust it with the sugar. The cake will last a few days out of the fridge if the house is cool enough.
This cake was FABULOUS! I am not a great baker as generally don’t follow recipes well when details count, but this turned out easy and delicious. Moist and flavorful. Cooking time was very accurate for my oven and pan (a thick non-stick pan, didn’t have a springform).
I almost didn’t try the cake because I don’t have an electric mixer and I’m sure I didn’t mix it quite as thoroughly as the recipe calls for (it’s hot here, I did my best!) but it still came out perfectly and was easy to mix so don’t be afraid to give it a go if you only have a whisk and your arm strength. Also, this is a big cake! Nice to have a bit to share with the neighbors.
I gave 5 stars because I am 100% confident that the cake would be excellent as-is.
But I did make a few small adjustments myself so for full transparency:
as sweets here in Europe tend to be less sugary I cut the sugar in half, I ran out of vanilla extract so replaced half with a small packet of vanilla flavored sugar, I used salted butter (we love it here), replaced part of the butter with oil using a 3/4 oil to 1 butter ratio (I forgot to buy extra butter) and I added 60gr of hazelnut flour as my partner loves hazelnut and it was her birthday cake. It gave it a lightly nutty flavor.
Thanks so much for the recipe, I will definitely be remaking it!
Thank you so much for the detailed review. I am sure it will be helpful to many of my readers.
Tried this recipe. Easy to follow. Great instructions. I added. I added nuts (chopped almonds and raisins). It came out tasting and looking great. Only thingI had to bake it a lot longer – about 1hr 50 mins as every 10 mins after the 50 minute mark I was testing the cake and it was still not done but great cake at the end.
Wow, that’s indeed a long time! Did you use the recommended pan? Also, I did mention in the description that around 40 minutes you can gently cover the cake with aluminum foil wrap. It helps keep the cake from burning up on the outside and cooks it faster on the inside. I think ovens are different though and also the size and thickness of the pans as well contribute to the time. If you have any questions please feel free to email me so I can help.
Yes I did cover the cake with aluminium foil. I am not complaining but just stating the fact that it took much longer than stated on the recipe. My whole family loved and they mentioned to me that t is “a keeper” as it was very moist and tasty.
Thank you.
oh I def didn’t take it as a complaint. I am glad you still liked it though. If you like to make it in a larger pan but less deep, it might take less time. Either way, please let me know if you need any help.
Hi Adele, I’m finding the same thing. My cake is still in the oven and it’s been well over with it 55 minute time so I’ll just keep on checking and baking. I don’t need to be raw inside
I am currently at the 1 hour make and it’s still baking .. it smells fantastic though can’t wait till it’s done .. it’s the centre that’s taking long for some reason
Did you use the pan size i recommended? I literally made the cake a week ago. I am not sure why it’s taking some people longer. It may be the type of oven. I have an electric fan oven, not convectional bake. Just a normal bake setting and bake on the middle rack.
Delicious. The sponge was divine. Thank you
Glad to hear you enjoyed this cake recipe! Thanks for the review.
I find that this cake is too sweet given there will be more sprinkle of brown sugar and icing. Can I reduce the sugar to just 1 cup only? the cake turned out nice except just too sweet!
Yes you can
My 9yo LOVES pears, which is nice because he’s allergic to everything else. I kid, but really. He is allergic to wheat, dairy, eggs, peanuts, and tree nuts, which makes it hard to make him a birthday cake. Ideally, I’d stick with tried and true recipes and just make him the same cake every year. But no. This kid wants to try a different flavor every year. This year he wanted a “pear cake,” something I’d never heard of before he asked for it. Long story short, I used this recipe but swapped out allergy-safe ingredients (gluten-free flour for the flour, Just Egg egg substitute for the eggs, dairy-free butter for the butter, and rice milk for the milk), and it turned out pretty darned good. He said it was the best cake ever and maybe even his favorite dessert ever. Not every cake works if you do that.
Also, for those interested, I made this in a pretty bundt cake. I sprayed and cinnamoned the bottom (like flouring), then lay the pear slices in a pretty pattern, then placed some standing up around the middle, and a little bit of a second layer. I do wish I had used more pears. Then the cinnamon and brown sugar mixture, and I had to kind of press it into the vertical pears, but it stuck pretty good. I gently spooned the batter on top so as not to disturb the pattern. The bake time was a little shorter; I think I just did the 40 minutes and didn’t put foil on because it was done.
I wish I could share a photo because it turned out SO pretty.
Hi Ruth,
Thanks for sharing your experience with us. I am sure it will help many readers. Glad it all worked out for you.
Flawless!
Hi Mirja,
Thanks for leaving a review. I am glad you enjoyed the recipe!
Great cake.!Pretty simple.It did take almost twice as long to bake. , I bake cakes everyday in a restaurant so I know its not my Wolf oven. Good formula but youre baking time isnt correct. Thank you!
Hi Mars,
Thanks for leaving a review. I am glad you enjoyed the recipe!
came out perfect and so very moist, did not use cream or milk, 2 cup flour and tablespoon baking powder. just used extra butter (2 bars – 4 eggs) and cooked 48 minutes. Today it’s 93F outside so, the house is now sweltering, as I am, a cold beer is good, a slice of the pear cake, even better. Not too sweet only used 1 cup brown sugar.
Glad you enjoyed it!
This was absolutely delicious ! I had 3 very ripe pears that I didn’t want to waste and this was the best use for them! Can’t wait to have a slice with a cup of coffee in the morning, but I had to try it as soon as it was cooled. YUMMY!!!
I used a 10 inch springform pan and it was the perfect size.
I did have to bake for 20 – 30 minutes more than called for. My oven must be different.
Happy to hear you enjoyed it! Thanks for the rating.
I baked this cake for the first time and I followed exactly as the recipe said. It turned out great! Amazing really! I wish I could upload a photo to show the beauty of it! I sprinkled some sliced almond on it too and it was heaven in my mouth!
I just had two questions: 1- can this recipe be altered with apple or peach do you think? and 2- can this cake be kept outside of the fridge? and if so for how long typically?
Thank you for this wonderful treat!
Hi,
yes of course you can replace it with those fruits. Also, I would say 3 days at the most outside the fridge, with AC, in an air tight container.
Is it definitely two tablespoons of vanilla extract?
Yes I like to use a lot, but one would do. It’s a matter of preference.
one tbspoon of vanilla was just right IMO!
That works!
I just made this cake and it was so good. Great morning accompaniment with coffee. I chose to add pear juice from smashed pears in the original batter. This allowed for 15 extra minutes baking. This was my first baking attempt and feel like I can now go further. I cook but never baked, this looked good and may have given me a false bravado but I did enjoy it. I also made a orange whisky glaze to top it…. ……………😏 I wish i could send a pic because it looked beautiful too. Thanks!
I am glad it turned out good and you enjoyed it! Thanks for the review.
Made this for a crochet get- together with some friends. They loved it ( so did hubby – saved him a slice). Will definitely make this again. Going to try next time to add pears to the mixture to increase the pear taste.
Hi Adre,
Glad you enjoyed the recipe. Thanks for leaving a review.
Hi I made this for the first time and although the instructions were straight forward it almost 1 hour and 30 min to bake is this normal? I have not cut into it yet cooling at the moment hoping that it came out great!
not sure what went wrong hun. hopefully it worked out for you.
Hi I made this for the first time and although the instructions were straight forward it almost 1 hour and 30 min to bake is this normal? I have not cut into it yet cooling at the moment hoping that it came out great!
that’s weird. not sure what went wrong.
Super moist. Love the cake. Didn’t taste too much of the pears but that’s OK. The cake was wonderful. I will definitely make this again.
Love your pear cake recipe! Because I needed yo use up some boxed cake mixes that I had acquired as well as some canned goods, I had to be a bit creative! I used spice cake mix, 1 c juice from canned pears + 1 c water.
I sliced the pears (they were quite firm [and delicious} and I thin sliced them to cover the bottom of my spring pan and arranged them in a beautiful flower with a flower in the middle formed from sliced dates! Did I mention that I made brown sugar from granular sugar with molasses…it has quite a depth and adds to the spice element.
When it is done, I’ll remove it to a cooling rack and flip upside down onto a plate, like an upside down pineapple cake. The substitution of pear juice for water truly makes a difference.
Thanks again and keep on cooking,
Carol
Excellent recipe, both in ingredients and instructions. Came out exactly as in the photo, very light and fluffy.
*Tastewise: I reduced the sugar by a 3rd (1 cup only), which came out sufficiently sweet, to my taste.
Ronit, Thanks for leaving a review. Glad you enjoyed it.
Wow! This is an amazing recipe! I had pears from Christmas, my son is not much on sweets, but loves pears and so this was his birthday cake. I love to cook, but baking has always been more of a challenge. This did take longer than 10 min. prep (for me) but so worth it. It was SO moist, (dense texture, but just fine) and instead of dusting with sugar, I did a lemon drizzle (fresh lemon juice and confectioner’s sugar). A big hit with everyone, so thank you so much.
Cheryl!
Happy you enjoyed the recipe. Thanks for leaving a review.
Getting ready to make the apple cake today. 2 tablespoons of vanilla seems like a lot!
You can adjust to your preference. I like the flavor of vanilla.
Great cake! Super moist! I added some fresh cranberries I had left over the holiday and it complemented the pear quite well!
Hi Meg!
Glad you enjoyed the recipe. I am glad the cranberries didn’t go to waste. Thanks for leaving a review.
Loved it! Baking after such a long time and I am glad I came across this simple recipe. It indeed was a winner, it’s gone within few hours 😍 Thank you for sharing this amazing recipe.
Glad you enjoyed the recipe! Thanks for leaving a review.
Do you have to use 4 eggs, or can you use less?
I never tried less, so I can’t really advice. The recipe is recommended as is for best results.
This is a fantastic dessert. It is my go to for bringing a dessert to a friends house. I altered the recipe by putting in two layers of pears with batter in between.
Hi Lynn,
Thanks for leaving a review. Happy to hear you enjoyed the recipe. Adding another layer of pears was a great idea.
I rarely review recipes, but I had to review this one. This was the most moist, fluffy, delicious cake I have had in many, many years. Literally one of the very best cakes I have ever tasted (and having amazing German and Austrian bakers in the family going back generations, this is saying something!). That said, I have to admit that I only had two eggs so I added one tablespoon of vinegar and two teaspoons of baking soda and a quarter cup of greek yogurt (in addition to the baking powder) to try to replicate the effect of the missing eggs. It still came out absolutely fantastic. I also used nutmeg instead of cinnamon, because I’m obsessed with nutmeg. I’m going to make it again the right way with the four eggs and prepare to have my mind blown! I wish my mother was alive to try this cake. She so appreciated a truly fine cake!
Hi Ursula,
Thanks for sharing all the ingredients you adapted the recipe with. I am sure some of my readers will find it very helpful. Also thanks for leaving a review. Glad you enjoyed the recipe.
I made this cake to the recipe exactly but it was so wet and the cake mixture flowed well over the pears. Nothing like the picture shows. But sure it will taste great
Hi Deidre,
Sorry it didn’t come out right for you. I am not sure where it went wrong. The cake mixture shouldn’t be wet but more of a thick mixture. The recipe does include a video, perhaps that will help.
Really enjoyed this recipe! If i were to cut down the sugar to 1 cup instead of 1 1/2 cups would i need to make changes to the rest of the recipe?
Hi Maria!
Happy to hear you enjoyed the recipe. It would be just fine and it won’t affect the recipe in any way but make it less sweet.
This pear cake recipe was delicious!
I had ripe pears and was looking for a way to ise them and wanted to bake them in a cake..
I would make this again ! it was that good.. moist.. sweet but not sugary sweet..and share it with company.. we had it a scoop of icecream
It would also be great with whip cream..
we are a home that likes to cook..
I reccommend this recipe 😊
Hi Michelle,
so happy to hear you enjoyed this recipe. Thanks for the review.
I never post a comment about a recipe but I had to do that today. This cake is so simple and so surprisingly amazing. The sweetness is spot on, the cake is so moist and the pears add a very delicate texture. It was just a pleasure to eat it with my best cup of coffee. I will surely be making it again and again!!
Hi Nina,
Glad to hear you enjoyed this recipe. Thanks so much for the review.
I’ve tried this before and it was lovely. Now I’ thinking of makinfg amd freezing several cakes as I have a glut of pears. Any advice pls?
Mel,
Thanks for the review! I never froze this cake before, as I prefer eating them fresh. But you can try cutting a couple of pieces from the cake the next time you make it and wrap well with saran wrap and then foil wrap to preserve it. Place it in a freezer bag when you wrap and take it out a couple of weeks later. Thaw in the fridge or room temperature, dust before serving and see how it tastes. I think it would be fine. When you freeze cakes usually they stay moist.
I’ve made this twice already and it was so good! Very moist. Not too sweet. I did cut the pears thicker and used more. It’s great for breakfast or a light dessert.
Happy you are enjoying the cake Marty! I have some over ripe pears and I may as well make some soon as well!
Hi Miriam, the cake sounds delicious but I want to use either an 8/9 inch round tin. How much should I decrease the cooking time ? I am aware that I will have excess mixture.
Thank you
Hi Diane!
I am not sure as I have not used that size, but I would say about 40 minutes in, check the center of the cake with a wooden skewer. You can use the excess batter to make mini cakes in your cupcake pan instead of wasting it. Those will take shorter time as well.
i can’t fathom the weights. The cups I was given do not equate when I google them. Now I’m scared I’m going to mess up! Can you convert into ounces please?
these are based on American measuring cups. If you are converting them and not getting the exact amount in Oz. round up to the nearest whole number.
Could I make it with almond flour due to a sensitivity with gluten?
unfortunately almond flour is very different and had a weird texture after baking. You can use one on one of those all purpose gluten free flours out there.
Thank you!
So easy and just absolutely divine, so rich, so decadent, definitely a desert cake, but honestly who can wait that long? I went to have a slice with afternoon tea……..I thought I’ll just have a nibble, a taste while I wait for kettle to boil……..next minute……..I’ve eaten half the cake and the kettle hasn’t even finished boiling
Ha Ha! they are addictive! so good. Happy you enjoyed it. Thanks for leaving a review!
Can I make this cake in a bun loaf tin?
Hi Jennifer, you could but it will take longer to cook. And also the batter can’t go over 3/4 of the pan. If you feel like the top is getting brown and the center is still raw, cover the top with foil wrap until it cooks through.
I loved this recipe. My cake came out perfect, delicious and beautiful.
Thank you for posting this recipe.
My family and friends complemented me for making such delicious desserts!
Hi Ali,
Thanks for the review. Happy to hear you all enjoyed it.
If really want to make this cake but I only have a bunt pan! What temp and time should I cook this for in a bunt cake pan? I don’t want to ruin the cake it looks so good!!
Hi Emerald,
I never cooked it in a Bundt pan but you can try. The cook time will take a lot longer since the pan is deeper. If you feel like the cake is browning on the top and still raw inside, cover it with foil wrap and wait patiently until it cooks through. Just keep checking on the center with a wooden skewer.
I found the pear recipe very easy
Happy you enjoyed it Dr. Isa. Thanks for the review.
I didn’t think it was that easy and it didnt look like yours. After about 30 min in the oven the cake rose and completely covered the pears. I followed the instructions, don’t know what happened. I was so dissappointed. All the fruit went to the bottom and it came out like an upside down cake.- However, let me say, it was absolutely delicious. I flipped it on to a plate. Family enjoyed it. Will try again.
Hi Carolyn,
If the pears dropped down it’s because the batter was loose. It should be thick enough not to sink. Some slices will sink it’s normal but the majority should stay up. Don’t cut them too thick, it makes the slices heavier and they will sink. But glad it still tastes delicious for you!
Such a simple but delicious recipe. Sweet smells throughout the whole house attracted hungry mouths! Many thanks, and I will be looking up your other recipes!
Thanks Jo-Ann,
Glad you enjoyed it.
I was really pleased with both the results of this cake, and the excellent instructions and hints. That was what made me choose this recipe from others on the internet. The results did to disappoint, and I learned some interesting points to take to other baking.
I also want to comment upon the beautiful presentation this cake males. It was the hit of our Mother’s Day brunch.
Thank you Claire for the review. Glad you enjoyed it!
Would be so much better if you listed the quantities !!!!
Please Scroll down to the recipe card to get the measurements.
My first successful sponge cake
I used only one ripe pear that was hanging around my fridge for a couple of days instead of 3, but it turned out awesome! Kind of an impulse food, I didn’t have milk (used unwhipped whipping cream) or butter (used margarine) but WOW. Juicy, soft, sweet, so yum! I was also super impatient, I just mixed it with an electronic mixer for like 2 minutes😂😂 I was hungry. Turned out great! Thanks for the recipe
So happy you enjoyed it. Great substitutions. Thanks for the review.
I really wish you’d add actual weights for people in Europe! I can’t bear cup measuring and this looks so yummy! Can you add weights? Thanks!
Sorry! I will try and see if there is a conversion app to add. But usually they are not 100% accurate.
Made the Super Moist Pear Cake as directed, was everything the recipe describes. Will be a great addition to my recipe collection. Yum
Happy to hear you enjoyed it! Thanks for the review.
Used Asian pears. The batter is lovely and stiff enough to hold the weight of the pears. Mixing the butter and sugar till it resembles mashed potatoes helps in making the dough. Measure and having everything ready as needed will make this an easy bake. The pan has to be 10 x 3 round so it will bake and have enough room to grow.
That said, it took 90 min, with the last 30 min covered with a piece of foil with a hole in the center, to let moisture escape, for it to bake in the center. The edges were a bit over cooked. Next time will wrap the pan with foil to prevent overcooked edge.
It is a lovely, aromatic, tasty bake!
Thanks so much for the review Flory. Glad you enjoyed it.
I used gluten free flour and coconut oil instead of canola. It was perfect!!
That’s awesome! Glad you enjoyed it. Thanks so much for the review Marta.
My guests loved it. To get the center to firm up I cut a hole in center of foil laid on top and baked a LOT longer than recipe calls for.
Hi Joan!
Glad y’all enjoyed it! Yeah cooking time is a bit tricky depending on the side and thickness of the pan you use and the oven. The deeper the pan, the longer it takes. I used a 3 inch deep pan. Thanks for the review!
I made this cake for Christmas dinner and it was great! I did tweek it a little- added ginger and a dash of cardamon and instead of oil, pear sauce with some raspberries ( because I had it to use up)
I used a bundt pan because its all I had and it cooked for alittle longer in my AGA stove. It was probably one of the best cakes I’ve ever made.
Thank you for the recipe!
Hi Sandy!
Thanks so much for the review. Glad you enjoyed it.
I have a question, can I add finely chopped pears into the batter?
Hi Alma, you can add in a little bit yes, but it may take a bit longer to cook.
I will give this a try sounds delicious . I will make a cheese cake frosting . At the bottom of recipe when adding walnuts and raisins you said apples. I am assuming you mean pears.
Yes pears sorry! I had apple in the notes.
Fantastic!
Thanks so much Pat! Glad you enjoyed it.
I tried this recipe and liked it overall, followed it exactly as stated, but the pears dropped into the cake, it was a tad bit dry and it browned too much on top. I’m not sure what I did wrong.
Hi Shell,
Not really sure what happened on your end. The batter should be thick enough to where the pears don’t sink. Even though some pieces of pear will sink because of their weight. They should be sliced very thin so they are light in weight.
We received a gift box of pears that we could not eat quickly enough and this recipe was helpful for using a few of them up. I’m not much of a baker but this was pretty easy to make and tasty. I’d suggest it for a coffee cake type treat rather than a desert. It has a nice light flavor and is not too sweet.
We did need to bake it on our oven for quite a bit longer than the recipe described and ended up removing the foil that was applied for the last 15 minutes. The foil seemed to prevent our cake from baking all the way through, although the bottom continued to brown. Once the foil was removed, the inner cake started to firm up and finish.
Thank you for the recipe.
Glad you enjoyed it. It is perfect with a cup of coffee. The cooking does vary depending on the oven, sometimes the thickness of the pan and the rack level you place it on. Just keep an eye on it and always check the doneness with a wooden skewer.
Same here! Had to cook way longer and the edges got too cooked. Came back to double check the oven temp, but I had it right. Oh well- Hope it still tastes good!
Fantastic cake. Full of flavor. A real hit with the family
Thanks Toni,
Glad you enjoyed the recipe. Thanks for the review.
I followed all the instructions. The batter rose over the pears, most of which fell down to the bottom. Still tasted good, but more like a pudding than a cake.
Hi Cayla,
I am sorry the cake didn’t work for you. It’s been tested so many times. The cake batter should be thick, which prevents the pear from sinking. Some sink but most stay up. If the batter is too loose, they will all sink. I am not really sure what went wrong. I do have a video along with this recipe, if you want to take a look at it.
Made it in a Bundt pan and this cake is DELICIOUS! Thank you 😊
So glad to hear that Susan! Thanks for leaving a review.
This cake was so delicious! I used coconut sugar instead of granulated. I did find it a tad dry not sure if I cooked it too long?? The flavours were amazing though. Next time I think I’ll try adding some pears to the batter too. Would that work? Otherwise great cake.
Hi Katrina,
I am not sure what happened there. The cake is very moist. It may have been cooked longer or maybe it was from the coconut sugar. It’s usually dry and not a great substitute for this recipe.
Please can you add gram measurements, I’d love to make this and don’t want to get the amounts wrong?
Hi Rita,
I will try to see if there is a setting to convert the recipe to grams.
I LOVE this recipe! I tweaked it a bit by halving the sugar in the cake batter and replacing a cup of flour with almond meal. Obviously ok if you’re not allergic to nuts. It still comes out super moist and beautifully sweet.
Hi Manuela!
Thanks so much for leaving a review. Glad you enjoyed the recipe!
I LOVE this recipe. Have tweaked it myself by replacing 1 cup of flour with 1 cup of almond meal. Ok if you’re not allergic to nuts. I have also halved the sugar content and it is still beautifully sweet.
Hi Manuela!
Glad you enjoyed the recipe! Thanks for leaving the review.
Just made this! It looks and tastes amazing🤩 so rich and flavorful. Thank you for sharing! Appreciate that you left a note on using less sugar it was just right for me and my family❤️.
Hi Samia!
Thanks for leaving a review. Glad you enjoyed the recipe!
Thank you so much. I made this for mother’s day and it tasted AMAZING!!!! It was so Fluffy and burst with flavor
Hi Nomsa,
Happy to hear you enjoyed the recipe and it worked out well for you. Thanks for the review.
I always fiddle with recipes, and I always read the comments. This time, however, I made this recipe almost exactly as written. 40 minutes was perfect + 15 covered with foil. Skewer came out clean, the pears stayed on top, and the cake is golden brown. I used up some overripe pears and they came to life in this recipe. But as I said, “almost exactly as written”: I used 1 3/4 tsp of vanilla and a 1/4 tsp teaspoon of almond extract. Almond extract may be my signature baking flavor. In all likelihood, I will sprinkle the cake with sliced almonds after I dust it with confectioner’s sugar. Though I am tempted to sprinkle the sugar while the cake is warm so the almonds stick in what would become a light glaze. (BTW: I did not have to adjust for my high altitude. I’m in the Sierra foothills at 5200 ft.)
Hi Gaye!
Glad you enjoyed the recipe and adapted it to your liking! Thanks for the review and for adding some extra tips for others.
Thank you for commenting on higher elevation, as it’s often different. I’m pretty new to having to consider elevation at 4500, so it helps to know no need to adjust.
Hi, I’m thinking of trying this recipe tonight. I’m just wondering if the use of canola / vegetable oil is for the purpose of having a neutral-flavoured oil? Could I use olive oil (which flavour I suppose might come through abit, and may even complement it) which is healthier?
Hi There,
Sorry I just saw this I wasn’t on last night. It’s because of the neutral flavor. If you prefer healthier you can use light tasting olive oil. The lightest you can find.
Hi! I want to try this recipe but I don’t have a springform pan. I do have several different sizes of bundt pans. Would this recipe work with a bundt pan? If so, would I need to tweak any of the ingredients to compensate for the bundt pan?
Hi Darlene,
I haven’t tried it but it will take a lot longer to cook. You will also have to cover with aluminum foil after it rises, this way the inside cooks well since it’s a deeper pan. Because the longer it cooks, the sides and top will get more brown and the inside will stay raw. You can use a normal round non-stick pan that’s the same size as recommended in the recipe and line the bottom with parchment paper. Also spray well with baking spray. Once you cook it, use a knife to detach the sides a little if stuck on the side of the pan and allow it to cool completely. Once it cools down well, use a plate to cover the cake, flip it over, and reflip it to another plate so the top is facing back up. Sprinkle with some powdered sugar and serve.
I converted this to gluten free and is absolutely delicious. I served with whipped cream. Awesome, thank you 😋💖
That’s great to hear. So glad you enjoyed the recipe! Thanks for leaving a review.
I had a bunch of pears nobody in my family wanted to eat, so I googled “pear cake” and came across this recipe.This turned out sooooo good. Even my son who doesn’t enjoy cakes loved this one. Definitely will be making again! I followed all the instructions as written, the only thing is I had to bake for almost 1.5 hrs. It is perfect!
Hi Marie,
Thanks for leaving a comment review! Sometimes cooking time will differ depending on the pan and the oven. But I am glad it worked out as you liked in the end.
this is a delicious cake— however the pears sank to the very bottom, saturated the paper and stuck to it beyond lifting. i would like to make this cake successfully- can you please help.
Hi Maria,
It’s very odd. Something must have gone wrong somewhere. The cake batter is thick, which doesn’t allow the pears to sink. They should be sliced very thin so they don’t sink from their weight, and the cake batter should be thick. No one has mentioned that problem before. I have tested it many times.
Same problem as above — took much longer to cook than recipe says. Used 9″ springform pan.
Hi Leila,
9 inch is a smaller pan, so the batter will be more deep. It will take longer time. I recommend 10 inch pan, which I have tested many times. Cover the cake with foil wrap at around 40 minutes and cook for an extra 15-20 minutes. Also, all ovens are different so cooking time may vary for everyone.
I made this cake using Gluten-Free flour and it worked very well.
My family ate it all in one sitting.
Thank you for sharing this recipe.
It’s great !
Hi Sarah!
Thanks so much for leaving a rating. I am happy to hear you and your family enjoyed the recipe!
This is very tasty. I also had to add an extra 30 min to get it baked all the way through and I used a 10” springform pan. My only complaint is with that thickness, the bottom was very dry and the top was nice and moist. I will do some experimenting the next time I make it. Overall, delicious! (I sprinkled a little cinnamon over the pears before baking)
Hi Margot,
Thanks for leaving a review. Glad you enjoy the recipe.
Made this tonight and it was amazing! Had some pears that were going to go to waste, would never have thought to make cake with them! So good, thank you for sharing!
Hi Jen,
Thanks so much for leaving a comment. I am so happy you enjoyed the recipe!
what a wonderful cake recipe~I did not have the proper pan to use; however, that did not make a difference. IT came out wonderful! Pretty to look at and yummy to eat!
Thanks for the recipe
Carol
Hi Carol
Thank you so much for leaving a review. Glad you enjoyed it. My kids love it. I am about to make it for my family since I have some overripe pears!
Love it! Is my first time making anything with pears and the whole family loved it. Thanks for this amazing recipe ❤️
Hi Helga
So happy to hear you enjoyed the recipe with your family!
I split the recipe in half and cooked it in a plain pie plate. I also added salted caramel chips to the batter, and I added salted caramel chips on top before I cooked with the foil. This is absolutely fabulous. The cooking time was almost the same. I did 30 minutes uncovered and 10 minutes covered. First time I have made anything like this, and I would say that it will be made again.
Hi Bobbi,
Caramel chips sound amazing with the pears! Glad you made this the recipe the way you like and enjoyed it!
Absolutely delicious. I added a layer of pear to the middle of the cake, sprinkled with mixed spice and cinnamon. My son said he hadn’t had a cake that good in a long time. Thanks for the recipe
Hi Deborah!
I am so happy your son loved the cake! Thanks for much for leaving a review.
It’s taking an enormous amount of discipline not to eat the entire cake at once. Delicious. -was a pain to convert everything to grams etc, but worth it.
Hi Elaine!
So happy to hear you enjoyed the recipe! Thanks for leaving a review.
Used buttermilk instead of milk as that is what I had in the fridge. Worked really well.
The sounds so delicious. I will try it sometime with buttermilk!
Trying to send this to myself via my email. It looks delicious!
Yay! Hope you like it.
I made this cake today and followed all of your directions, with one exception. The one exception, I filled all but one cup of the batter in the pan, based on the comments on this recipe. (I made the same cake in a small remekin). I used the round spring formed pan and placed it on a cookie sheet.
The cake turned out perfect. Delicious.
Hi Tara,
Glad you enjoyed it. Ya the cooking process can be tricky. A lot of things play into the cooking time like the size of the pan, the thickness, the level you place it in in the oven, the oven itself. So I am glad you worked it out and it came out great for you!
Perfect – made with apples as I had no pears. It pays to be patient with the beating of the sugar & butter it can take a while… thanks for a great recipe! Julie
Hi Julie!
Glad you enjoyed the recipe. Thanks so much for taking the time to leave a review.
Thanks for sharing! Does it keep long?
Hi Vanessa!
It’s best to eat it within 2-3 days. Keep in an air tight container or wrap it with saran wrap on a plate and leave at room temperature unless it’s too hot where you live. You can always dust some more confectioner sugar before you serve again because the moisture will absorb them over time.
This looks so good! I have a bunch of pears and wanted to use up a bunch of them in a delcious dessert! I love that it is simple and all about the pears!
Hi Suzanne,
Glad you enjoyed the recipe! It’s a great way to use up the pears that are going bad.
Hi, your prep time is very of , it took me more then 30 min to prep before was ready to go in the oven . Is it just me ??
Thanks !
Ela
Hi Elausa,
Everyone works at a different pace. But it’s okay if it took longer for you as long as you are happy with the end result. It’s worth it 🙂
I’m waiting for the cake to bake. I looked at the calorie count and you say 366 calories per ONE gram serving! Hah, hah! Must be a typo. Who eats one gram of cake?
Hey!
Sorry about that. I transferred to a new recipe card recently and some of the numbers got messed up. It’s per serving not gram. I will update that soon.
Can I use vegan butter as a substitute for regular butter?
Hi there,
I have never personally tried that. Not sure how it will come out.
I just tried this warm and it was delish! Looking forward to see how it tastes with my morning coffee. Btw, I used a 10” round that is a smidge under 3” depth and no overflow issue. Whew! The timing and temps suggested worked exactly as outlined in my case. From what I read elsewhere, timing can differ with attitude we live in… so perhaps that’s why some others had to bake longer then we.
Hi Susan!
Thanks for leaving a review. Glad it worked out great for you!
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.
My granddaughter stayed over the week end with me . She and i went on line to look for a receipe to bake a cake . We came across your receipe for the pear cake , we baked it and it was absouletly delicious!! Next time i am going to add two layers of pears , one in the middle and one on top !!
Thanks
DR N Ali
Hi Nilofar,
So happy you and your granddaughter enjoyed the recipe.
Hi Mima,
I really like this recipe but I’m confused when viewing the comments.
You have replied Hanaa that butter is 170 g? But in your recipe, butter is only 1/2 cup which is 113g as confirmed by your reply. So what is the actual amount of butter in this recipe?
Tks & Cheers!
Hi Dorine,
I am sorry for the confusion. The recipe was slightly updated because people were having different results because of their pans. It will be just the 1/2 stick of butter which is 1/2 cup.
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.
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.
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.
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!
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.
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!
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
Hi, I just made this, is it 1/2 cup butter (one stick) or 1 and half sticks of butter which would be 3/4 cup butter? I ask because there seemed to be way too much sugar to make whipping it with that amount (1/2 cup or one stick) result in a fluffy butter/sugar mixture. It was very heavy, like wet sand and the butter never really fluffed.
Also the cake seemed a touch too sweet, can you confirm the butter and sugar measurements?
Other than that, it was great!
Hi Adam!
Thanks for inquiring. Was your butter soft at room temperature? It’s 1/2 cup so 1 stick. Also it all depends on the sugar you are using. The sugar I use is the white fine granulated sugar and beat it for a few minutes. If you are using like cane sugar which is more granulated it will more grainy. I guy that from costco and don’t like using it in my baking. Its too grainy and harder to melt down. If the sugar if too much for your taste, you can use just one cup. It’s all based on your preference. Another tip you can do if your sugar is more coarse, while the sugar and butter are beating, you can add in the oil a couple of tablespoons at a time to fluffy it up and make the sugar melt a little better. Also use the whisk attachment and make sure the butter is soft. You can also replace the oil with the butter so that would be 3/4 cup butter instead (a stick and half). Butter makes the texture extra soft so you might get a slightly different texture and might have to cook it a bit more. A great tip is around 30-40 minutes into baking any cake, you can lay an aluminum foil wrap on top of the cake and lightly secure it (not too tight) and cook for the remainder of the time while the cake is covered, it will come out perfectly cooked on the inside without getting too brown on the outside.