This simple fall cake is a delightful surprise. Sweet, easy to make and crowned with juicy pears and a warmly spiced crumb, it’s ideal for a snack, coffee with friends, or a comforting dessert. It freezes and keeps well, and the recipe adapts to different pan sizes depending on how you plan to serve it.
The underdog of Fall baking
Pear cake may not get the same spotlight as apples or pumpkins each autumn, but it deserves attention. The flavor is subtle and elegant—less common, and pleasantly surprising.
If you enjoy pears, this cake is for you. The texture is like a pear coffee cake without streusel: dense yet tender, thanks to sour cream in the batter.
- Easy to make: the batter is a straightforward butter cake that comes together quickly.
- Different shapes: you can bake it in a round springform, a 9- or 10-inch round, or an 8×11-inch rectangular pan for sheet-cake portions.
- Make ahead: the cake stays moist for a day or two at room temperature, or you can freeze it for up to a month.
- Adjustable flavor: spices can be tailored to your taste—cinnamon and ginger are central, with optional nutmeg, allspice, or orange zest for brightness.
Ingredient list
Everyday ingredients you likely already have on hand.
- Pears: choose firm, ripe or just slightly underripe pears so they hold their shape when baked.
- Unsalted butter at room temperature.
- Sour cream: full-fat gives the richest crumb.
- Spices: cinnamon and ginger are essential. Add a pinch of nutmeg or allspice if you like, or use an apple-pie spice blend.
- Sugar: a mix of brown and granulated sugar for depth and moisture.
- Flour: all-purpose works well; cake flour also produces a tender crumb.
- Salt, baking powder and baking soda: ensure leaveners are fresh.
- Eggs: large, at room temperature.
- Vanilla extract for rounding the flavors.
How to make a pear cake
It’s a spiced butter cake topped with sliced pears and a light dusting of cinnamon sugar.
- If the batter looks curdled: this can happen after adding eggs; it will smooth out once the dry ingredients are incorporated. Make sure ingredients are at the recommended temperatures.
- Sift dry ingredients: sifting flour and spices prevents lumps and helps an even texture.
- Final batter: it will have a warm golden hue from the spices. Smooth it evenly in the pan before adding pears.
- Arrange pear slices: place them in any pattern you like and finish with a sprinkle of cinnamon sugar if desired.
The pear layer
The pear layer is the final touch: fresh fruit arranged on top of the batter becomes tender and aromatic as it bakes.
- Which pears: Anjou or Bartlett are reliable choices and hold up well. Bosc is also a popular baking pear when in season.
- Skin or no skin: peel thicker or discolored skins; thin yellow skins can be left on for a rustic look and extra texture.
- How to slice: halve or quarter the pears, remove cores, then slice or cube. Thin slices look elegant, while thicker wedges add bite.
- Cinnamon sugar: optional, it adds a light crunch but will deepen the top color as it bakes.
Does it work with canned pears?
Yes. Drain canned pears well first. Because they’re already cooked, they will be softer after baking than fresh pears, but they work in a pinch.
This moist pear cake captures the comforting aromas of old-fashioned fruit cakes while staying simple to prepare. The pears transform in the oven, yielding a tender, flavorful top layer over a delicate vanilla-spiced crumb.
While pumpkin and apple treats are classic, don’t overlook the humble pear—its subtle sweetness shines in this straightforward cake.
Kitchen Notes
- Organization: read the recipe first, bring ingredients to the correct temperatures, and have utensils and pans ready to streamline the process.
- Baking time: ovens and pans vary. Start checking at the lower end of the suggested baking time and use a tester to confirm doneness. A tent of foil will stop excessive browning if needed.
- Sifting dry ingredients: helps keep the batter light and prevents lumps from baking soda or spices.
- Creaming and adding eggs: cream butter and sugar thoroughly, then add eggs one at a time to ensure a smooth, aerated batter.
- Flavor variations: adjust spices to taste. Almond extract, orange or lemon zest (about ½–1 teaspoon) complement pears well; use them sparingly so they don’t overpower the cake.
- Serving: the cake is best at room temperature. A rectangular pan works well for gatherings—cut into individual hand-held portions and top each with a pear chunk if desired.
- Dessert option: serve warm with vanilla ice cream for a dessert-style presentation.
- To make a pear coffee cake: a light streusel (about 1/3 cup) works nicely, and a simple powdered sugar glaze with a splash of lemon juice brightens the flavors.
Related recipes you might like:
-
Pear Upside Down Cake
-
Pear Cobbler (old-fashioned recipe)
-
Pear Frangipane Tart
-
Fresh Plum Cake
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Spiced Pear Cake (with sour cream)
Ingredients
For a 10-inch round springform or 8×11-inch rectangular pan:
- 1 cup unsalted butter, at room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- pinch allspice or nutmeg
- ½ cup sour cream, at room temperature
- 1 cup brown sugar
- ½ cup white sugar
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract (or 1 ½ tsp vanilla paste)
- 2 large pears, peeled, cored and sliced
- 1 tablespoon cinnamon sugar, optional
For a 9-inch round springform:
- ¾ cup unsalted butter, at room temperature
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch allspice or nutmeg
- 6 tablespoons sour cream, at room temperature
- ¾ cup brown sugar
- 6 tablespoons white sugar
- 3 eggs, at room temperature
- 1 ½ teaspoons vanilla extract (or 1 tsp vanilla paste)
- 2 medium pears, peeled, cored and sliced
- 1 tablespoon cinnamon sugar, optional
Instructions
- Preheat oven to 350ºF (180ºC).
- Grease and, if desired, line the pan with parchment. For an 8×11 pan, line the bottom and long sides to help remove the cake after baking.
- Sift flour, baking powder, baking soda and salt together (directly into the batter or separately).
- In a large bowl, beat the softened butter and sour cream until smooth.
- Gradually add both sugars and beat 3 minutes until lighter in color and partially dissolved.
- Add eggs one at a time, beating well after each addition. The batter may look curdled but will come together once dry ingredients are added.
- Add vanilla and mix briefly.
- Sift the flour mixture with spices and add in two parts. Mix on low speed until combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Arrange pear slices over the batter in your preferred pattern and sprinkle with cinnamon sugar if using.
- Bake 50–55 minutes for a 10-inch round or rectangular pan; 60–70 minutes for a 9-inch round, until a toothpick comes out clean and the top is golden.
- If the top browns too quickly, tent with foil after 40–45 minutes. Start checking for doneness at the lower time and allow extra time if needed—ovens vary.
- Cool on a wire rack, then remove from the pan. If lined, lift the cake out using the parchment.
- Dust with powdered sugar if desired. Store covered at room temperature for 1–2 days, then refrigerate or freeze well wrapped.
Notes
Flavorings: adjust spices to taste. Almond extract or citrus zest pairs nicely with pears, used sparingly.
Serving: a rectangular pan is convenient for gatherings; serve warm with ice cream for a dessert-style presentation.