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.
Table of Contents
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
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
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.
Ali says
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!
Mariam E. says
Hi Ali,
Thanks for the review. Happy to hear you all enjoyed it.
Emerald says
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!!
Mariam E. says
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.
Dr Isa alkhayat says
I found the pear recipe very easy
Mariam E. says
Happy you enjoyed it Dr. Isa. Thanks for the review.
Carolyn says
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.
Mariam E. says
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!
Jo-Ann says
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!
Mariam E. says
Thanks Jo-Ann,
Glad you enjoyed it.
Claire King says
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.
Mariam E. says
Thank you Claire for the review. Glad you enjoyed it!
Ron de Jongh says
Would be so much better if you listed the quantities !!!!
Mariam E. says
Please Scroll down to the recipe card to get the measurements.
Mikka says
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
Mariam E. says
So happy you enjoyed it. Great substitutions. Thanks for the review.
Yvonne says
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!
Mariam E. says
Sorry! I will try and see if there is a conversion app to add. But usually they are not 100% accurate.
Amanda says
Made the Super Moist Pear Cake as directed, was everything the recipe describes. Will be a great addition to my recipe collection. Yum
Mariam E. says
Happy to hear you enjoyed it! Thanks for the review.
Flory says
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!
Mariam E. says
Thanks so much for the review Flory. Glad you enjoyed it.
Marta Thorne says
I used gluten free flour and coconut oil instead of canola. It was perfect!!
Mariam E. says
That’s awesome! Glad you enjoyed it. Thanks so much for the review Marta.