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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!
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.