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 well blended. 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 1-2 minutes. 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 10 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 F 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 to1 hr. 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:
- Raspberry Puff Pastry Tart
- Almond Joy Cheesecake Bars
- No Bake Chocolate Lazy Cake
- Blueberry Bundt Cake
Super Moist Pear Cake
- 10 x 3 Round Spring Foam pan
- 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
- 2 tsps. baking powder
- 2 tbsps. vanilla extract
- 4 whole eggs
- ½ cup milk
- 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
- 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 well combined.
- Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add 1/2 cup of milk and 1/3 cup oil while mixing on low speed. Mix for another minute or two on low speed.
- Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in½. 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 40 minutes then lay over an aluminum foil wrap on top to cover the cake and bake for another 15 minutes depending on your oven. 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.
- Adjust the sugar to your liking. If you like less sugar, use only 1 cup.
- 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. 10 x 3 round spring foam pan (easy release pan) and be sure to line it with parchment paper.
- 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. If you are adding them into the batter, coat with flour before. If you are putting them on the top, you don't need to coat them.