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If you’re searching for a delicious pear cake recipe, this Super Moist Pear Cake recipe is a must-try! It’s made with ripe juicy pears and warm spices. Serve it as a as a snack, dessert, or a morning treat with a cup of coffe or tea.
If you love this easy pear cake recipes, check out these other amazing cake recipes with pear: Pear Bundt Cake Recipe, Chocolate Cake with Pears, and Pear Upside-Down Cake.
Ingredients You’ll Need
To make this delicious homemade pear cake, you’ll need:
- Pears – Use ripe but firm pears for the best texture.
- All-purpose flour – Provides structure.
- Baking powder – Helps the cake rise.
- Sugar – A mix of brown sugar and granulated sugar enhances flavor.
- Eggs – Add richness and structure.
- Butter – Gives the cake a tender, buttery crumb.
- Milk – Helps create a moist batter.
- Cinnamon – Warm spice that complement the pears.
- Vanilla extract – Enhances the overall flavor.
- Powdered Sugar– Used for dusting the cake.
- Vegetable Oil– Also adds moisture to the cake.
- Salt– to balance the flavor.
- Lemon Zest– Always a great addition to any baking recipe.
- Toppings: Brown sugar and cinnamon powder.
* Recipe measurements are in the recipe card down below after the post.
How To Make Pear Cake
Recipe Tips
- Use ripe pears: They provide the best sweetness and texture.
- Let it cool: Allow the cake to cool completely before slicing for the best texture.
- Pan: Use easy release pan for best results.
- Dusting: Wait until you are ready to eat before dusting with sugar.
- Cooking Time: Depending the type of your oven and thickness of the pan, the cake might take less or more time to cook. Insert a tooth pick or skewer into the center of the cake to check if it comes out clean.
Storage
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 5 days.
- Freezer: Wrap slices in plastic wrap and freeze for up to 1 month.
People Also Ask
What to serve with this easy pear cake recipe?
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!
Do I have to peel the pears before baking?
I highly recommend peeling the pears before baking, as their skin grows tough when baked.
Can I use canned pears to make pear cake?
Yes! If using canned pears, drain them well and pat them dry to avoid excess moisture.
More Cake Recipes
This homemade Pear Cake recipe is the perfect way to enjoy the natural sweetness of ripe pears in a light, fluffy cake. With easy-to-find ingredients, this recipe is suitable for any house hold.
If you try this recipe and loved it, please leave a star rating and comment below. Also, follow me at Cookin’ With Mima on Facebook, Instagram, Pinterest for all of my latest social posts and recipes.
This recipe was originally posted in March 2019 and updated with new photos.
Super Moist Pear Cake
Loaded with ripe pears, perfectly sweet and melt in the mouth, this Super Moist Pear Cake recipe is divine! Easy to make and it looks gorgeous, perfect for dessert or afternoon treat!
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:
- ¼ 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 for about 55 minutes to 1 hour. At around 40 minutes, place a foil wrap over the cake to prevent it from browning before it cooks completeley internally. 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.NOTE: Depending on your oven and thickness of your pan, it might take extra baking time.
- 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
- Use ripe pears – They provide the best sweetness and texture.
Don’t overmix – Overmixing leads to a dense cake. Stir just until combined.
Let it cool – Allow the cake to cool completely before slicing for the best texture. - Pan: Use easy release pan for best results.
- Dusting: Wait until you are ready to eat before dusting with sugar.
- Cooking Time: Depending the type of your oven and thickness of the pan, the cake might take less or more time to cook. Insert a tooth pick or skewer into the center of the cake to check if it comes out clean.
Nutrition
Serving: 1slice | Calories: 358kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 49mg | Potassium: 156mg | Fiber: 1g | Sugar: 30g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Like this recipe? Rate and comment below!
I’m not sure what I did wrong, but my version didn’t look like yours. It was a beautiful golden brown on top, but the pears disappeared and it sank in the middle.Maybe it’s because of the altitude where I live, I’m not really sure why that happened. It didn’t have a lot of pear flavor, but it was moist and very good. I might try pureeing pears and adding them to the batter next time.
Hi Liz!
It happens that some of them sink if they are a bit thick. Also the batter should have been thick enough to hold them up. Many factors play in. Recently, I traveled to a new country and boy, I am learning how to bake all over again because it’s a gas oven :D. It’s a lot different that my normal electric oven in America.If you’d like it to have more pear flavor, you can add about 1/2 cup of grated pear into the recipe.
This aroma of this cake while baking was amazing! The taste was out of this world! I made 2 adjustments…I used buttermilk instead of regular milk because that was all I had on hand and I added blueberries to the batter at the end!! 2 thumbs up!
Hi Cathleen,
Glad you enoyed the recipe. Butter milk works too. Thanks for leaving a review.
Turned out perfect and delicious – made a gluten and dairy free version
Glad you enjoyed it. Thanks for leaving a review. We would love to hear what swaps you made so that our readers can get gluten free idea with you.
Just like my mother’s. Now that I’m an Oma, I will make this often during pear season.
Awe! Glad you enjoyed it Oma! Thanks for the review.
I LOVE this recipe. I make it as a cake or loaf. I use 1 3/4 C flour and 1/2 C almond flour.
Thanks for leaving a review. I am happy to hear you enjoyed the recipe and adjusted it to your liking.
Haven’t eaten it yet but this cake is absolutely fool-proof. Shockingly simple recipe with beautiful results. I was so impressed by how it turned out fresh from the oven that I had to run over and sing its praises. I even used a 9inch spring pan instead of a 10inch, and it baked just fine at 1hr @350 using the “cover w/ foil after 45 min” suggestion provided by the author.
Can’t wait to take this to my friend’s for her birthday tomorrow!
Thanks for leaving a review. I am happy to hear you enjoyed the recipe and adjusted it to work with what you have in hand.
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.