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Easy Moist Pear Cake Recipe

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4 from 4 reviews

This Easy Moist Pear Cake is a delightful, tender dessert that perfectly balances sweet, juicy pears with a spiced, buttery cake base. Featuring a combination of cake flour, sugar, butter, and warm cinnamon spices, this recipe yields a luscious, moist crumb that’s sure to impress. The cake is topped with thinly sliced pears arranged in a beautiful layer, dusted with brown sugar and cinnamon for an extra burst of flavor. Perfect for any occasion, this pear cake is both comforting and elegant, and comes together with straightforward steps inside your oven.

Ingredients

Dry Ingredients

  • 2¼ cups cake or all-purpose flour (sifted)
  • 3 teaspoons baking powder
  • ⅛ teaspoon salt (just a pinch)
  • ¾ teaspoon cinnamon

Wet Ingredients

  • 1½ cups fine granulated white sugar
  • ½ cup unsalted butter (softened)
  • ⅓ cup canola oil (or vegetable oil)
  • 1-2 tablespoons vanilla extract (per preference)
  • 4 large eggs
  • ½ cup whole milk

Fruit & Toppings

  • 3 whole ripe pears (peeled and thinly sliced)
  • 1 teaspoon lemon zest (optional)
  • ¼ cup brown sugar (or less as desired)
  • 2 tablespoons confectioner’s sugar (for dusting after baking)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Peel, core, and thinly slice the pears; set aside.
  2. Cream the Base: In the bowl of an electric mixer, cream the softened butter and granulated sugar on medium-high speed for about 1 minute until well combined and smooth.
  3. Aerate the Batter: Add the vanilla extract, fresh lemon zest (if using), and eggs. Continue whipping on high speed for 1 to 2 minutes until the mixture becomes pale, voluminous, and fluffy.
  4. Incorporate Dry Ingredients: Lower the mixer speed and add baking powder, sifted flour, and a pinch of salt. Mix for about 1 minute until just combined, being careful not to overmix.
  5. Emulsify: With the mixer on low, gradually stream in the milk and canola oil. Continue mixing for another minute until the batter is thick, smooth, and glossy. The batter should be sturdy enough to hold the fruit without being runny.
  6. Prepare the Pan: Line the bottom of a 10x3-inch deep springform pan with parchment paper and thoroughly grease the sides with baking spray. Transfer the batter into the pan and smooth the surface evenly.
  7. Layer and Season: Arrange the sliced pears carefully in an even layer on top of the batter, covering the entire surface. Sprinkle the surface generously with ground cinnamon and brown sugar.
  8. The Bake: Bake in the preheated oven for 55 to 65 minutes. At the 40-minute mark, loosely cover the cake with aluminum foil to prevent over-browning of the top while the center finishes baking.
  9. The Doneness Test: Check the cake by inserting a wooden skewer into the center. It should come out completely clean before removing the cake from the oven to ensure a moist crumb and avoid overbaking.
  10. Cool and Serve: Allow the cake to cool in the pan, covered with a clean kitchen towel to retain moisture. Once fully cooled (approximately 1 hour), remove the cake from the springform pan and dust the top with confectioner’s sugar before serving.

Notes

  • Make sure not to overmix the batter after adding the flour to keep the cake tender and light.
  • Using ripe, juicy pears is key for optimal flavor and moisture.
  • If you prefer, substitute vegetable oil for canola oil with no impact on taste.
  • Covering with foil partway through baking prevents the top from burning while the cake finishes cooking.
  • The lemon zest is optional but adds a nice subtle brightness to the flavor.
  • This cake is best served at room temperature and can be stored covered for up to 3 days.

Find it online: https://cookedbygrace.com/easy-moist-pear-cake-recipe/