Easy Pear Cake Recipe

This easy pear cake is a soft butter cake baked in one 8 inch round pan, with two diced pears folded into the batter and a third sliced thin and fanned across the top. It takes about 20 minutes to prepare and 45 to 55 minutes to bake, and it cuts into 8 generous slices.

Greek yogurt keeps the crumb moist and lightly tangy, and half a teaspoon of almond extract makes the pear flavor taste brighter. There is no frosting or syrup. A sprinkle of brown sugar over the fanned slices is all the topping it needs.

Pear Cake Basics

• Pan: one 8 inch (20 cm) round cake pan, greased and lined with parchment
• Serves: 8 generous slices
• Bake: 350°F (175°C) for 45 to 55 minutes
• Pears: 3 ripe but firm Bartlett or Bosc pears, 2 diced and 1 sliced
• Moisture: ½ cup plain Greek yogurt or sour cream
• Keeps: 2 days covered at room temperature, longer in the fridge

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Choosing Pears That Hold Their Shape

Ripe but firm is the phrase that matters. A pear that gives slightly near the stem has plenty of flavor but still keeps its shape in the oven. Very soft pears melt into wet pockets, and hard ones stay crunchy and separate from the crumb. Bartlett and Bosc are my two picks; Bosc holds its shape a little better, Bartlett is a little juicier.

Peel two pears and dice them into small cubes, then toss them with the tablespoon of lemon juice so they stay pale. Slice the third pear thin for the top. You can leave the skin on the slices; it adds color and holds them together.

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Pear Cake vs Apple Cake

People often ask whether pears can stand in for apples in a fruit cake. They can, but they behave differently. Pears hold more juice and are softer, so they suit a tender butter cake like this one, where they bake into soft, sweet pockets. Apples stay firmer and tarter and suit cinnamon-heavy cakes.

That is also why this cake uses almond rather than a lot of cinnamon. Almond extract sharpens the pear flavor, while heavy spice would cover it. I have baked it with vanilla alone and with vanilla plus almond, and the almond version is the one people ask about. If you want spice, my spiced pear bread is the warmer, loaf-shaped cousin, and the apple coffee cake is the apple version with a streusel top.

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What Goes Into the Batter

The batter is a simple creamed butter cake: 1½ cups flour, baking powder and a little baking soda, salt, ½ cup softened butter, ⅔ cup sugar, 2 eggs, vanilla, almond extract, and ½ cup yogurt. The baking soda reacts with the tang of the yogurt and helps the cake rise around the heavy fruit.

Greek yogurt or sour cream both work. Yogurt gives a cleaner, tangier finish and lets very ripe pears lead. Sour cream is a little richer, which I like when my pears are on the firm side.

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How to Make Pear Cake

Heat the oven to 350°F. Grease the 8 inch pan and line the bottom with parchment. Whisk the flour, baking powder, baking soda, and salt in a bowl.

Beat the butter and sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs one at a time, scraping the bowl after each, then mix in the vanilla and almond extract. Add the dry ingredients and yogurt in two alternating additions, starting and ending with the dry mix, and stop as soon as the batter comes together.

Fold in the diced pears with a spatula, spread the batter into the pan, and fan the thin slices over the top in a circle. Sprinkle with the brown sugar if you are using it. Bake for 45 to 55 minutes, until the top is golden and a toothpick in the center comes out clean. Cool in the pan for 10 to 15 minutes, then move it to a rack.

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If the Cake Turns Out Dense or Wet

• Wet, gummy center: the pears were too soft or the cake came out early. Test the very center with a toothpick, not a pear slice.
• Dense crumb: the butter and sugar were not creamed long enough, or the batter was overmixed after the flour went in.
• Fruit sank to the bottom: the pear cubes were too big. Dice them small so the thick batter can hold them.
• Top browns before the middle is done: lay a sheet of foil loosely over the pan for the last 10 minutes.
• Cake sticks: line the bottom with parchment. A metal pan also releases and browns better than glass.

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Serving and Storing

I like it barely warm, when the edges are set and the pear slices still shine. Serve it plain with coffee or tea, or add a spoon of crème fraîche, Greek yogurt, or whipped cream. For a fall dinner, it is a lighter dessert than pie.

Keep it covered at room temperature for up to 2 days, then move it to the fridge. Cold slices stay moist, and 10 seconds in the microwave brings back that just-baked softness.

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More Ways to Bake With Pears

If you have more pears than cake pans, try a pear tart, a pear cream cheese crisp, or a no-fuss pear dump cake. For something lighter, baked pears with walnuts and red wine poached pears take very little work. Extra ripe fruit makes a great pear butter, and if you like this cake, my fig cake follows the same simple style.

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Pear Cake FAQ

What are the best pears for baking a cake?

Ripe but firm Bartlett or Bosc pears. They soften in the oven without turning to mush.

Do I need to peel the pears?

Peel the pears you dice into the batter so they melt into the crumb. The thin slices on top can keep their skin.

Can I use canned pears?

Fresh pears work best here. Canned pears are soft and wet, so drain and pat them very dry if you try them, and expect a softer cake.

Can I make pear cake without almond extract?

Yes. It is optional. Use vanilla alone and the cake still tastes clearly of pear, just a little milder.

Can I bake it in a different pan?

This recipe is written for an 8 inch round pan. A 9 inch round pan gives a thinner cake that bakes faster, so start checking it early.

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Pin this easy pear cake to your fall cakes board so it is ready when pears are at their best. Tell me in the comments whether you used yogurt or sour cream, and if you kept the almond.