My fresh pear cake recipe features a light, moist cake hidden beneath a layer of gooey caramelized pears. It’s so simple, yet looks like pure decadence!
Looking for more fall-inspired cake recipes? Try my caramel apple cake, pumpkin cake, or spice cake next.
If you’re a fan of my pineapple upside down cake but you’re not really feeling the tropical vibe, make my pear cake.
The cake has the perfect crumb and airy texture, while the caramelized pear topping is soft, sweet, and full of warming brown sugar flavor.
Table of Contents
Why I love this recipe
- Perfect for the fall season. Everyone thinks fall means apple pie, but I’m a pear guy all the way.
- Great for any occasion. It’s easy enough to make on a whim alongside your morning coffee, yet it’s festive enough to make for a romantic date or holiday dinner.
- Easily make it gluten-free. Use gluten-free flour. Done!
- It looks impressive, but it’s easy to make. Eyes will roll when you bring out this cake, but I promise you, it’s the easiest recipe you’ll make all year.
Ingredients needed
- All-purpose flour. You can use half all-purpose and half whole wheat flour for this recipe to make it healthier.
- Butter. I always prefer using unsalted butter so we don’t risk the cake being too salty. If you only have salted butter, omit the added salt.
- Sugar. I used brown sugar to give the cake a more caramelized flavor, but white sugar also works if you’d rather have a lighter-colored cake.
- Eggs. Use room-temperature eggs and separate the egg yolks from the egg whites.
- Whole milk. To shape the batter.
- Baking powder. To help the cake rise. Don’t use baking soda, as it won’t have the same effect.
- Cream of tartar. To help stabilize the beaten egg whites.
- Vanilla extract. To taste.
- Salt. A pinch of salt to balance the other flavors.
For the pear topping:
- Pears. I tested Anjou pears, bosc pears, and Bartlett pears, and they all worked equally well. Just make sure they are ripe, peeled, and cored.
- Light-brown sugar. When combined with the butter, this gives the pear topping a light golden brown color and caramelizes them.
- Butter. Use unsalted butter.
How to make pear cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Build the pear topping. Melt the butter in a nonstick pan. Once melted, add the brown sugar and stir until combined. Remove the pan from the heat, pour the syrup into the round cake pan, and place the pear slices in a single layer.
Step 2- Make the cake batter. In a large bowl, cream together the butter and sugar. Add the vanilla and egg yolks and beat until combined. In a second bowl, beat the egg whites with cream of tartar until fluffy.
Step 3- Combine ingredients. In the bowl with the butter mixture, gradually stir in the milk, then the flour, baking powder, and salt. Gently fold in the egg whites until combined.
Step 4- Bake. Pour the batter over the pears and spread into an even layer. Bake the cake for 40-45 minutes or until a toothpick inserted comes out clean.
Step 5- Flip. Let the cake cool for 5 minutes, then invert it onto a plate. Let the cake cool completely on a wire rack before slicing.
Arman’s recipe tips
- Enhance the pear flavor. Add a few tablespoons of pear puree to the cake batter and increase the baking time by a few minutes.
- Add mix-ins. Fold in some walnuts or pecans for added crunch.
- Fold in some warm spices, like cinnamon, nutmeg, or allspice.
- Let the cake cool completely before slicing. Usually this isn’t necessary, but that extra waiting time will help the caramel sauce firm up so the pears don’t slide off the cake.
- Dust the cake with powdered sugar or serve it with a scoop of vanilla ice cream for a finishing touch.
Storage instructions
To store: Store the cake in an airtight container at room temperature for three days or in the refrigerator for up to one week.
To freeze: Wrap leftover cake slices in plastic wrap, store them in a freezer-safe container, and freeze them for up to six months.
Frequently asked questions
You can use canned pears if that’s all you have, but you’ll want to skip the butter and brown sugar topping. Dump the canned pears into the springform pan, then spread them into an even layer and pour the cake batter on top.
The easiest way to tell if a pear is ripe is to press on it gently with your finger near the stem. If the flesh feels too firm, then the pear isn’t ripe enough.
Yes, you can freeze pears for later use. Cut or slice the pears however you want and peel them if desired. Arrange them on a baking tray lined with parchment paper. Freeze the pears until solid. Once frozen, transfer them to a freezer-safe container.
More of my favorite fall desserts
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Preheat the oven to 180C/350F. Line and grease a springform cake pan and set aside.
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In a non-stick pan, add the butter and place it over medium heat. Once melted, add the brown sugar and melt it down. Once melted, remove it from the heat.
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Transfer the syrup into the lined pan and place the pears in a single layer.
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In a mixing bowl, cream together the butter and sugar until fluffy. Add the vanilla extract and the egg yolks, until combined.
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In a separate bowl, beat the egg whites with cream of tartar until fluffy.
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In the bowl with butter and sugar, gradually stir through the milk, followed by the flour, baking powder, and salt. Gently fold through the egg whites until combined.
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Transfer the cake batter over the pears and syrup and use a rubber spatula to smooth out the top.
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Bake the pear cake for 40-45 minutes, or until a skewer comes out clean.
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Let the cake cool for 5 minutes, before inverting the cake onto a plate. Let the cake cool completely, before slicing and sercing.
TO FREEZE: Wrap leftover cake slices in plastic wrap, store them in a freezer-safe container, and freeze them for up to six months.
Serving: 1servingCalories: 259kcalCarbohydrates: 38gProtein: 2gFat: 13gSodium: 239mgPotassium: 127mgFiber: 2gSugar: 33gVitamin A: 419IUVitamin C: 3mgCalcium: 74mgIron: 0.4mgNET CARBS: 36g
Originally published November 2022, updated and republished August 2024
