pear cake

So simple to make, but even easier to enjoy.

Pear Sour Cream Sheet Cake

(1 stick) butter, softened

sugar

eggs,

vanilla extract

all-purpose flour

baking powder

salt

milk

(29 oz) can pear halves, drained

sour cream

brown sugar

Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray.

In a large bowl, cream together butter and sugar with an electric mixer until fluffy. Add eggs and vanilla and mix to combine.

In a separate bowl, whisk together flour, baking powder, and salt. Add to butter mixture alternately with milk, beating well after each addition.

Spread batter into prepared baking dish. Cut pear halves into slices and arrange in a row on top of batter.

Stir together sour cream, brown sugar, and vanilla extract for topping and spread over pears.

Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Enjoy!

This fresh pear cake is really easy to make and wonderful to enjoy with your family and friends.

Fresh Pear Cake

pears

white granulated sugar

baking soda

nutmeg

cinnamon

cloves

butter

buttermilk

eggs

chopped nuts (walnuts

Whisk together flour, white sugar, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon and cloves in a large mixing bowl until well mixed.  Add melted butter, sour cream, buttermilk, eggs,  vanilla extract and pears stirring with a spoon to mix well.  Fold in nuts.  Pour into a well sprayed 10 inch bundt pan.  Bake in preheated 350 degree oven 60 to 70 minutes checking to make sure cake is done on the inside.  Cool for 20 to 25 minutes and remove from pan. Let cool.  Combine the topping ingredients mixing well and drizzle over cake.

Note:  You can frost this cake with cream cheese frosting or even caramel frosting would be good if you don't want to use the powdered sugar topping.  It would also be good just sprinkled with powdered sugar. I have posted the cream cheese frosting and caramel frosting recipes below for your convenience.

Upside-Down Pear Cake with Brown Butter. This slightly sweet fall cake is studded with nutty brown butter, warm spices, and covered with pears. Easy to make, and even easier to impress with!

Upside-Down Pear Cake with Brown Butter

+ 3 tbsp unsalted butter, softened

tsp + pinch kosher salt

pears, halved, cored and sliced into 1/8-inch pieces

white sugar

tsp vanilla extract

+ 3 tbsp buttermilk

tsp baking soda

tsp baking powder

tsp ground cinnnamon

tsp ground ginger

Preheat oven to 350 degrees. Butter an 8 or 9-inch round cake pan VERY well. Cut a circle of parchment big enough to fit in the bottom of the pan. Nestle the paper in the pan and then butter the parchment paper. Add flour the the pan. Evenly coat the butter in flour, shaking out any excess flour.

Add seven tablespoons of the softened butter to a large saute pan. Heat to medium-high. Swirl the pan until the butter starts to brown on the edges. Continue to swirl the pan until the butter turns a deep golden brown and smells nutty. Remove from the heat. Use a wooden spoon or spatula to get all the brown bits off of the bottom of the pan. Transfer all but two tablespoons of the butter to a small bowl. Transfer the bowl of melted brown butter to the freezer. Stir every three or four minutes until the butter has solidified again, and is in a softened state. (You want to it to be the same texture as the softened butter, so make sure you don&#039;t freeze it until it&#039;s hard. Stirring every few minutes is key!)

While the butter solidifies, add brown sugar to the two tablepsoons of brown butter in the saute pan. Turn the heat on medium and cook until the brown sugar has melted. Add pears and toss in the sauce. Cook pears 2-3 minutes until slightly softened. Turn the heat off. Season with a pinch of salt. Set aside.

Add flour, baking soda, baking powder, salt, ginger, and cinnamon to a medium bowl. Whisk to combine. Set aside.

Once the butter has come to a softened state, add it, along with the remaining 4 tablespoons softened butter and sugar to the bottom of a stand mixer. Beat on a medium speed until it&#x27;s light and fluffy, about 2-3 minutes.

Reduce the speed to low and eggs, one at a time, until each is incorporated. Add vanilla, mix until combined.

Add 1/3 of the flour mixture to the butter and sugar. Mix on low just until the flour Has been combined. Add half the buttermilk. Again mix on low, just until the buttermilk is combine. Add another 1/3 of the flour, and mix on low just until combined. Pour in the remaining buttermilk and mix until combined. Finally, add the remaining 1/3 of the flour and mix on low just until combined.

Arrange the pears in the prepared pan. Pour any remaining caramel sauce on top. Working carefully, dollop the batter over the pear mixture and spread the batter evenly over the pears, making sure to not move the pears. Bake for 25-30 minutes or until a wooden skewer or toothpick comes out with just a few crumbs attached.

Let the cake rest for 1 minute. Use a knife to loosen all the edges. Place a large plate or platter on top of the pan. Flip and use a knife or spoon to tap the top so the cake releases. Remove the pan. Gently remove parchment paper. Cut into wedges. Sprinkle with powdered sugar.

The perfect Breakfast, Snack or Dessert Cake.

Easy Italian Pear Cake

all purpose flour

cornstarch

eggs (room temperature)

mascarpone (room temperature)

vegetable oil

pears (room temperature) ((ripe but firm))

Pre-heat oven to 340° (170° celsius). Lightly grease and flour a 9" (23 1/2 centimeter) cake pan ( I used a spring-form pan)

Clean and peel the pears, one pear chop into medium-sized cubes and the other pear thin slices, set aside.

In a medium bowl, at medium speed beat eggs and sugar until creamy, add mascarpone and continue beating until smooth.

In a medium bowl, whisk together flour, salt, corn starch, baking powder and baking soda.

Stir in with a wooden spoon the flour mixture into the creamed mixture, stir gently to combine, then add the oil and stir to combine.

Fold in the medium-sized cubed pear, spoon into prepared cake pan.

Top with sliced pears and sprinkle with 2 tablespoons (40 grams) sugar (granulated).

Bake approximately 45 - 60 minutes, or until toothpick comes out clean. Enjoy!

This cake is a delicious combination of tender, moist cake with juicy chunks of pear. Easy to make and an instant favorite.

French pear cake

tsp salt

pears ((ripe but not overripe))

sugar (100 grams)

unsalted butter (115 grams, melted)

creme fraiche (60 milliliters)

tbsp sugar (to top)

Preheat the oven to 350F/180C and line an 8in/20cm springform round cake tin.

In a small-medium bowl, sift or whisk together the flour, baking powder and salt. Set aside.

Peel and core the pears. Cut them into a relatively small dice, around 1/2 - 2/3in (1 1/4-1 3/4cm). Set aside.

In a large bowl, whisk together the eggs and 1/2 cup sugar until the mixture is relatively glossy and the sugar is starting to dissolve. Add the butter in a steady stream while whisking it in at the same time. Add the creme fraiche and mix this in as well.

Mix the flour mixture into the egg mixture and stir until combined but try not to over-mix. Fold in the pears carefully so that they are mixed through but you don&#039;t break them up.

Pour the mixture into the lined cake tin and spread the mixture to the edges with a spatula and flatten out the top. Sprinkle on the 2tbsp sugar then bake for approximately 40-50 minutes until a skewer inserted in the middle comes out clean and the cake is a gentle golden brown color.

Leave to cool on a cooling rack for at least 10 minutes before loosening around the edges to remove from the cake tin. Works well both served warm or at room temperature, as it is or with cream/creme fraiche on the side.

https://embed.mediavine.com/videos/tnhjq0bvawezdxlurqib

This French-style pear cake is a wonderful combination of tender-crumb cake and juicy chunks of pear. It's easy to make and perfect just as it is for a snack or dressed up for dessert.

This fruity cake is at its best when made with melting, buttery pears

Anjou pear cake

ripe buttery pears

lemon

tbsp poire William liqueur (optional)

plain flour

caster sugar

apricot jam

icing sugar

fraîche

Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.

Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices. Pour the cake mixture into the tin. Bake for about 50 mins or until a skewer comes out clean. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.

To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps. Brush the cake with the glaze, dust with icing sugar and serve warm with crème fraîche.

This sour cream butter cake with pears &amp; raspberries is an absolute gem from famed Bourke Street Bakery of Sydney. With soft, tender and moist crumbs, this cake tastes absolutely divine and will WOW all your dinner party guests! It is also a very forgiving recipe that is incredibly easy to make.

Sour Cream Butter Cake with Pear & Raspberries

unsalted butter (softened at room temperature)

flour

pear

raspberries

Set the rack in the center of the oven and preheat to 180°C. Grease an 8&quot; round cake tin and line the base and side with baking paper - best if the paper protrude about 1&quot; above the tin.

Please note that I have included two methods below for batter mixing either using conventional stand or hand mixer, or Thermomix so do take note of the sub-headings.

Whisk butter and sugar together either using flat beater or whisk attachment, on low speed until pale and creamy.

Add 1 tsp of vanilla extract, and mix to combine.

Add eggs, one at a time, making sure they are completely incorporated before adding the next.

Add sour cream in two batches, followed by flour in two batches, until well combined.

Batter Mixing using Stand or Hand Mixer

Insert butterfly whisk attachment. Place butter and sugar in TM mixing bowl. Mix for 1min/Spd3. Scrape down sides of bowl using spatula, add vanilla extract and mix for 40secs/Spd3.5.

Add eggs one at a time and mix for 15secs/Spd4, ensuring to scrape down sides of bowl each time.

Remove butterfly whisk attachment. Add sour cream and mix for another 10secs/Spd4.

Add flour and mix on reverse for 30sec/Spd4 until mixture is smooth and creamy.

Batter Mixing using Thermomix

Scoop mixture into prepared cake tin, and arrange pear wedges in an even circle around the tin. Then scatter raspberries over the top.

Bake for 45-55 minutes or until skewer comes out clean when inserted into centre of cake. Tent cake loosely with aluminium foil or baking paper if it starts to brown too much.

Remove from oven and allow to cool in tin for 10 minutes before turning out on wire rack to cool completely. This cake is best eaten as soon as it has cooled, but can also be stored in airtight container for up to 3 days.

Baking Instructions

Chocolate Pear Cake, a moist easy to make Cake Recipe.&nbsp; Chocolate Cake topped with sliced pears and sprinkled with chocolate chips.&nbsp; The perfect breakfast, tea or dessert cake.&nbsp;

Chocolate Pear Cake

Pears (ripe but firm William, Bartlett or Anjou)

cake flour ((175 grams))

cocoa

+ 2 tablespoons greek yogurt (room temperature)

milk (room temperature)

egg yolks (room temperature)

vanilla

mini chocolate chips (dark chocolate) ((45 grams))

Pre-heat oven to 350 F (180 C).&nbsp; Grease and flour a 9 inch cake pan.

In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.

In a small bowl mix together the yogurt and milk until combined, set aside.

Peel, core and slice the pears.

In a large bowl beat on medium speed the eggs, vanilla and sugar until light and fluffy, approximately 5 minutes.&nbsp; Then slowly add the vegetable oil and beat to combine.&nbsp;&nbsp;

Alternately add the dry ingredients with the yogurt mixture. Beat to combine, approximately one minute.

Pour into the prepared pan, top with pear slices (sliced side down).&nbsp; Sprinkle with mini chocolate chips.&nbsp; Bake for approximately 45 minutes or until toothpick comes out clean.&nbsp; Let cool then dust with powdered / icing sugar before serving. Enjoy!

Deliciously moist and easy to make Almond Flour Pear Cake is naturally gluten-free and great for dessert or a midday snack! Make sure you use a pear that is firm and not too ripe.

Almond Flour Pear Cake

almond flour

ginger

unsalted butter, softened

eggs, room temperature

pear,

Preheat oven to 350 degrees. Coat a cake pan with nonstick cooking spray and line the bottom with parchment paper; set aside.

In a bowl, whisk together the almond flour, baking powder, cinnamon, salt, cloves, and ginger; set aside.

In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy; about two minutes. Add in the eggs and mix until combined. Pour in the dry ingredients and mix until combined. Fold in the diced pears.

Pour the mixture into the prepared cake pan. Bake on the center rack in the oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean. Let sit for 10 minutes then carefully remove cake from pan and let cool on wire rack completely.

Optional: dust with powdered sugar before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1634606332/muevnfpdogdrynej5q9e.mp4

Almond Flour Pear Cake is a deliciously moist and naturally gluten-free cake that is spiced with cinnamon, ginger, and cloves. This cake comes together quick and is perfect for any occasion.

Low Carb Pear Cake, Gluten Free, Sugar Free, Keto Friendly

Low Carb Pear Cake

coconut flour

cardamom

xanthan gum

sea salt

granulated swerve

avocado oil

almond milk

cranberries (optional)

Preheat oven to 350 degrees F. (180 C., Gas 4)

Line 9 or 10 inch cake pan with parchment paper and spray with baking spray.

Mix all dry ingredients together including Swerve. Set aside.

Slice pear thinly. I didn&#039;t bother to peel.

Dry Ingredients

Mix eggs on high for about 3 minutes until very well blended.

While mixer is still running. stream in oil slowly.

Mix sour cream, vanilla and almond milk together in separate bowl. Stream into mix.

Add dry mix on low just until mixed. Over-mixing makes cake tough.

Wet Ingredients

Add cake batter to cake pan. Smooth out top with offset spatula.

Arrange pears on top. Add cranberries in between the pears.

Bake in lower rack of the oven for  about 35 minutes.   Cake will be able to bounce when touched. Inside middle should be at 210 degrees F. It will depend if you use a 9 inch pan or ten inch pan.

Allow to cool completely before removing cake. Use a knife to go around the sides.

Cake can be kept in refrigerator up to one week, can be frozen.

Assemble

An easy Pear Cake recipe filled with juicy pears. 

Pear Cake recipe

(1/2 cup or 1 stick) unsalted butter, room temperature

(3/4 cup) caster sugar or granulated sugar

(1 and 1/4 cups) plain flour or all purpose flour

(3/4 cup) almond meal almonds

120 ml (1/2 cup) full fat or whole milk

(1 tablespoon) unsalted butter, melted

(1 tablespoon) caster sugar or granulated sugar

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper on the bottom and the sides of the pan.

In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until pale and creamy, approximately 1-2 minutes.

Add eggs and vanilla and beat briefly to combine. 

Add flour, almond meal, baking powder and salt, along with the milk. Gently mix together on a low speed, just until cake batter is smooth and creamy.

In a separate bowl, toss chopped pears in cinnamon. Add pears to cake batter and gently stir. Transfer batter to prepared pan and smooth the top using a spatula. 

In a separate small bowl, combine melted butter, sugar and cinnamon. Drizzle over the top of the cake batter. Use a butter knife to gently swirl mixture into the cake batter. 

Bake for approximately 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean.

Leave cake to cool for 10 minutes before carefully transferring to a wire rack to cool completely.

The cake turned out wonderfully soft and delicious. The family finished most of it off while it was still warm from the oven. Will certainly be making again.

This was so delicious! Such an easy and beautiful tea cake. The combination of pears and cinnamon swirl took it to the next level.

This was exactly what I wanted.  Every pear cake recipe seemed to be a Bundt cake, which I didn't want.  This was a simple 8 inch round.  It smelled amazing while cooking so I couldn't wait until it was finished.  It did not disappoint.  The cake was soft and tasty and the chunks of pears were perfect.  The cinnamon butter topping came out crispy and delicious.  I will make this again and again.

PS - I make this with Gluten Free Flour and Almond Flour.  It still came out perfectly.

Top 13 pear cake recipes from across the web

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Top 13 pear cake recipes from across the web

The most viewed pear cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pear Sour Cream Sheet Cake

Fresh Pear Cake

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Sour Cream Butter Cake with Pear & ...

Chocolate Pear Cake

Almond Flour Pear Cake

Low Carb Pear Cake

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The most viewed pear cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine