Easy Pear Cake Recipe: Moist Fall Cake That’s Better Than Apple Cake

This pear cake has been in my notes for years, scribbled under a column marked “cozy afternoons.” The texture is soft but not fragile, the crumb stays moist thanks to the yogurt, and the top bakes into something you could almost call rustic elegance.

You’ll find comfort in the simplicity of it. No icing. No syrup. Just the scent of almond mingling with pears as it fills your kitchen. That’s what brought me back to this one over and over.

If you’ve been searching through pear cake recipes easy enough to master, but flavorful enough to remember—this one is worth keeping close.

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The Pears Make the Cake

Use three ripe but firm pears. That phrase matters. Too soft, and the pieces melt into mush. Too hard, and they stay separate from the batter. I prefer Bartlett or Bosc. They hold their shape and soften in just the right way.

I chop two of them small and fold them into the batter. The third one I slice thin, then fan across the top. That part always feels like ceremony to me. The fruit browns slightly as it bakes, and if you add a sprinkle of brown sugar, it leaves a soft caramelized edge.

This technique also works beautifully with Apple Galette if you’re in a spiced fruit mood. But for this cake, I let the almond extract do the lifting.

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Why Almond Extract Brings Out the Best in Pears

Vanilla rounds things out. Almond extract sharpens the contrast. It brightens the flavor and gives the fruit a floral push that vanilla alone can’t match.

I’ve made this both ways—just vanilla, and vanilla plus almond. Every time I’ve used almond extract, people pause on the first bite. So if you’re wondering whether it’s worth including, I’d say yes.

And if you enjoy how almond deepens a simple cake, try my Fig Cake next—it uses a similar balance and always turns out moist.

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Greek Yogurt vs Sour Cream: What I’ve Learned

I’ve tested this with both. Greek yogurt gives a clean, tangy finish. Sour cream brings a rounder taste with a bit more richness. I use Greek yogurt when I want the pear flavor to take the lead, especially if the fruit is very ripe. But when my pears are firmer or slightly underripe, sour cream adds that needed warmth.

In my kitchen, it often depends on what’s in the fridge. Either option works. But I lean toward yogurt if I’m serving it with coffee.

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Mixing Technique That Keeps the Crumb Soft

Cream the butter and sugar until it fluffs up and lightens in color. That step isn’t one to rush. Then add the eggs one at a time. Scrape down the bowl each time. This prevents curdling and gives you that even texture throughout.

Add the flour and yogurt in two batches, starting and ending with flour. This alternating step helps the batter stay balanced and less dense. It also minimizes the risk of overmixing, which I avoid at all costs with fruit-based cakes.

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Serving Tips and Storage Notes

I like this cake just barely warm, with the edges set and the pears still glistening. You can serve it plain or with a spoon of crème fraîche or Greek yogurt on the side. It also pairs beautifully with lightly poached pears if you want to stretch the presentation.

For storage, keep the cake covered at room temperature for up to two days. After that, move it to the fridge. The crumb holds up well cold, especially if you warm individual slices slightly before serving.

If you’ve ever made Caramel Apples, you know how fruit and brown sugar make a fine pair. That same feeling comes through here with just a sprinkle of sugar on top before baking.

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Other Recipes That Complement This Bake

If you’re enjoying the soft sweetness of pear desserts, you might also like these:

• Pear Salad with toasted nuts and sharp cheese—great before the cake.
• Apple Galette if you’re after something flakier and more open-faced.
• Caramel Apples for a more playful autumn feel.

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Final Notes from My Kitchen

This recipe sits between a tea cake and a soft shortbread. The top gets golden and gently sweet. The inside stays plush. If you like pear upside down cake or pear bread recipes, this is a lighter alternative that bakes faster and doesn’t need flipping.

I’ve baked it in both metal and glass pans, but the metal pan gives a better rise and browns more evenly. Just grease it well and line the bottom with parchment.

So if you’re looking for pear dessert recipes easy enough to make on a weekday afternoon, and reliable enough to serve on the weekend—this one fits both.

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Save This for Later

Pin this recipe to your Pear Dessert Recipes Easy or Fall Cakes board to have it ready next time pears are in season. And I’d love to hear in the comments—did you use Greek yogurt or sour cream? Vanilla only or almond too? Let me know how yours turned out or if you added a twist of your own.

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