Super Moist Pear Cake
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!
servings
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
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