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How To Make The Super Moist Pear Cake

Super Moist Pear Cake

A very delicious cake recipe that is perfect to have with coffee and tea.
5 from 3 votes
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Course: Dessert
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 366kcal
Author: Mariam E.


  • 11 x 3 Round Spring Foam pan


  • cups cake or all purpose flour sifted
  • cup sugar
  • 1/4 cup confectioner suger for dusting
  • 1/2 cup butter
  • 1/3 cup vegetable or canola oil
  • 2 tsp baking powder
  • 1 tbsp vanilla extract
  • 4 eggs
  • 1/4 cup milk
  • 3 ripe pears peeled and sliced
  • 1/8 tsp salt Just a pinch
  • 1 tsp. lemon zest (optional)


  • 1/4 cup brown sugar
  • 1 tsp. cinnamon


  • Peel and slice the Pears.
  • In an electric mixer bowl, whip up the sugar and butter until you obtain a super creamy and fluffy texture.
  • 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 about 1 minute.  Gradually add 1/4 cup of milk and 1/3 cup oil while mixing on low speed. Mix for another minute on low speed.
  • Grease or spray a round spring foam baking pan and pour the batter in. Ideally, an 11 x 3 inch 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 degree over for 40 minutes. Cover with an 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.
  • Remove the cake and cover with a kitchen towel to let it cool down. It may take up to 30 minutes to completely cool down. Dust with some confectioner sugar and serve.


  • 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. 11 x 3 round spring foam pan (easy release pan) or 9 x 13 rectangular pan (be sure to line it with a big parchment paper so you can lift it out)
  • 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.


Serving: 1g | Calories: 366kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 118mg | Potassium: 187mg | Fiber: 2g | Sugar: 34g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg
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