Moist Pear Cake Recipe

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.

• 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 40 minutes then lay over an aluminum foil wrap on top to cover the cake and bake for another 10-15 minutes. Depending on your oven and thickness of your pan, it might take extra baking time. Mine took exactly 50 minutes. 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.

Mouthwatering sweet treats to try

• Strawberry French Tarte
• Baked Oats Cake { 3 Ways}
• Overnight Chia Pudding
• Coconut Cheesecake Bars

I hope you enjoy all the recipes I share with you, including this delicious Super Moist Pear Cake recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Super Moist Pear Cake

4.97 from 115 votes

Created by Mariam E.

Loaded with 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!

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Prep Time 10 mins

Cook Time 55 mins

Total Time 1 hr 5 mins

Course Dessert

Cuisine American

Servings 12 servings

servings

1x2x

Equipment

• 10 x 3 inch Round Spring Foam pan (Easy Release)

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
• ▢ 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

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 well combined.
• 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 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 in. 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 10-15 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.

Video

Notes

• • 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 pear before baking, if you like. Just dust them with a little bit of AP flour before doing that.

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

Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.

This recipe was originally posted in March 2019 and updated with new photos.