Pear Cake Recipe
A simple, buttery French-style pear cake with a tender crumb and fresh, sweet pears in every bite. This rustic and cozy pear dessert comes together easily and is perfect served warm with a little powdered sugar along with a cup of coffee or tea.
Equipment
- 1 sheet parchment paper
- 1 knife
- 1 whisk
Ingredients
- 1½ cups (180 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 g) sour cream or yogurt
- ½ cup (113 g) unsalted butter, melted
- 4 cups peeled, cored and diced pears
- 2 tablespoons (25 g) granulated sugar for topping, optional
Instructions
- Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9 inch (23 cm) springform or cake pan with parchment paper.
- In a small bowl, melt the butter and set aside to cool to room temperature (about 15 minutes). Peel, core and dice the pears in about ½ inch cubes. Set aside for now.½ cup (113 g) unsalted butter, melted, 4 cups peeled, cored and diced pears
- In a large bowl, whisk together the flour, baking powder and salt together until well combined.1½ cups (180 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl whisk the eggs and sugar until smooth. Continue whisking until the eggs and sugar mixture thickens and lightens to a ribbon stage. Lift the whisk up and allow the liquid to drop down like ribbons. Whisk in the vanilla extract and sour cream or yogurt until smooth and well combined.3 large eggs, room temperature, 1¼ cups (250 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract , ½ cup (120 g) sour cream or yogurt
- Alternating dry ingredients and melted butter, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the melted butter. Repeat until all the ingredients are just combined. Fold in the peeled and diced pear chunks.Evenly spread the pear cake batter into the prepared pan. Top with more sugar if you like.2 tablespoons (25 g) granulated sugar for topping, optional
- Bake the french pear cake for 45 - 50 minutes or until a toothpick inserted into the center of the pear cake comes out clean. Cool the cake pan in the pan for 15 - 20 minutes. Gently remove the cake from the pan and allow it to cool for 10 - 15 additional minutes. Transfer the cake to a serving plate, top with powdered sugar, slice and enjoy.
Notes
Store: Place the moist pear dessert cake in an airtight container at room temperature for up to 1 days. Then the cake should be transferred to the fridge for up to another 2 - 3 days.
Tip: Bartlett, Anjou, and Bosc pears are all excellent choices. Look for pears that are fragrant and ripe but still firm enough to hold their shape during baking. Use ripe, but still firm pears. Make sure to peel, core and dice the pears to your preferred size. I find that ½ inch size pear chunks make the best pear cake.
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