Pear Cake Recipe The Easiest Way to Bake This Classic Dessert

Description

This Simple & Moist Pear Cake is a delightful dessert that highlights the natural sweetness of pears. It’s incredibly easy to whip up, making it perfect for a quick treat or a special occasion. The moist crumb and tender pear slices are sure to impress!

Ingredients

Scale

2 cups all-purpose flour
1.5 teaspoons baking powder
0.5 teaspoon salt
1 cup unsalted butter, softened
1.5 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3–4 ripe pears (such as Bartlett or Anjou), peeled, cored, and sliced
1 tablespoon lemon juice

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently toss the sliced pears with lemon juice to prevent browning.
Spoon about half of the batter into the prepared cake pan and spread evenly.
Arrange half of the pear slices over the batter.
Spoon the remaining batter over the pears and spread to cover.
Arrange the remaining pear slices on top of the batter.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

Serve warm or at room temperature.
Dust with powdered sugar or serve with a dollop of whipped cream or vanilla ice cream for an extra treat.
You can add a pinch of cinnamon or nutmeg to the batter for added spice.
Ensure pears are ripe but not overly mushy for the best texture.

Prep Time: PT20M
Cook Time: PT50M
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 45g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g