Pear Cake Homemade Dessert

This homemade pear cake recipe transforms fresh pears into a moist, flavorful dessert that’s perfect every time, and it’s ready in just over an hour from start to finish. With a total prep time of 35 minutes and baking time of 30 to 45 minutes, this easy pear cake is ideal for both beginner bakers and anyone searching for a fail proof fruit dessert. Whether you have ripe pears to use up or need a show stopping bake for a special occasion, this recipe delivers sweet, spiced perfection quickly and reliably.

I discovered this homemade pear cake recipe out of necessity when I came home from the farmers market with an overflowing basket of ripe pears. My family quickly fell in love with its soft crumb and subtle spiced aroma, and now it’s a must bake for every fall gathering or cozy weekend brunch. Through testing, I found that using a mix of Bartlett and Anjou pears brings out the best flavor, and the cinnamon pairs beautifully with the sweet fruit.

Gather Your Ingredients

• 3 large eggs, at room temperature: Crucial for achieving a light, evenly risen cake; room temperature eggs blend better for a smooth batter
• 2 cups granulated sugar: Provides sweetness and caramelizes during baking; you can reduce slightly for less sweetness if preferred
• 1 and 1/2 cups vegetable oil: Ensures the cake remains moist even after storage; melted butter works as a substitute for a richer flavor
• 3 cups all purpose flour: Gives structure for a sturdy yet tender crumb; measure carefully to avoid a dense cake
• 2 teaspoons ground cinnamon: Adds warm spice that complements pears; Ceylon cinnamon is ideal but any sweet cinnamon works
• 1 teaspoon salt: Balances flavors and enhances sweetness in the finished cake
• 1 teaspoon baking soda: Acts as the leavening agent for proper rising and fluffy texture
• 1 and 1/2 cups finely chopped peeled pears (about 2 medium): Juicy, ripe yet firm pears are best; pat dry if very juicy to avoid excess moisture
• 1 teaspoon vanilla extract: Pure extract provides the best floral note; almond extract is a lovely alternative
• 1 and 1/4 cups confectioners' sugar: For a smooth, lump free glaze; always sift for best results
• 2 tablespoons whole milk: Creates the right glaze consistency; use plant milk for dairy free

How to Make Homemade Pear Cake

Prepare Your Equipment:

Preheat your oven to 350°F. Grease and flour a 10 inch tube or bundt pan thoroughly, making sure to coat every part, especially decorative crevices, for effortless removal. This foundational step prevents sticking and ensures the perfect cake shape.

Mix the Wet Ingredients:

In a large mixing bowl or stand mixer, beat eggs on medium speed until lightly frothy, about 1 to 2 minutes. Gradually add the sugar, then slowly stream in the oil, beating until pale yellow and slightly thickened, about 3 to 4 minutes for a smooth, unified batter.

Combine Dry Ingredients:

In a separate medium bowl, whisk flour, cinnamon, salt, and baking soda until fully combined. This step ensures even spice distribution, consistent flavor, and prevents pockets of leavening.

Create the Batter:

Add the dry mixture to the wet mixture in three parts, mixing on low after each addition just until incorporated. Avoid overmixing to prevent tough cake; batter will be thick and sturdy at this point.

Incorporate the Pears:

Gently fold in the chopped pears and vanilla extract using a spatula. The moisture from the pears will loosen the batter and ensure juicy bites throughout the cake. Make sure pears are evenly distributed for consistent flavor.

Bake to Perfection:

Spoon batter evenly into the prepared pan and smooth the top. Bake for 30 to 45 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs. The cake should be golden brown and spring back slightly to the touch.

Cool Properly:

Let the cake cool in the pan on a rack for about 15 minutes, then carefully invert onto the rack and cool completely. Cooling avoids a soggy crumb and makes glazing much easier.

Prepare the Glaze:

Once cake is fully cooled, whisk together confectioners' sugar and milk until smooth, adjusting for thickness as needed to coat the cake evenly without running off. Sift the sugar first for lump free glaze.

Apply the Finishing Touch:

Drizzle glaze over the cooled cake, letting it naturally cascade down the sides. Allow at least 30 minutes for glaze to set before slicing for a picture perfect finish and clean presentation.

This pear cake holds a special place in my family’s celebrations, especially after my grandmother showed me how seasonal produce can elevate a simple dessert. She believed pears add a unique moisture and gentle flavor that apples just can’t replicate. For more than a decade, this recipe is our first pick whenever local pears come into season, and it’s loved by both kids and adults at every gathering.

Smart Swaps and Variations

This easy pear cake recipe is highly adaptable for different tastes and dietary requirements. Substitute the vegetable oil with melted butter to achieve a richer, more decadent cake, or use half unsweetened applesauce for a lighter, lower fat version. Add 1/2 cup of chopped toasted almonds for a classic Italian pear cake inspiration, or sprinkle in dried cranberries or walnuts to add texture and color. For gluten free baking, simply use a 1 to 1 gluten free flour blend, and the result will still be moist and flavorful. You can also transform this into a stunning pear upside down cake by lining the pan with thinly sliced pears before adding the batter and a sprinkle of brown sugar for caramelization.

How to Store and Reheat Pear Cake

To keep your homemade pear cake fresh, store the completely cooled cake in an airtight container at room temperature for up to 3 days, where it maintains optimal moisture and flavor. For longer shelf life, refrigerate the cake for up to 1 week, though the best texture is enjoyed within the first 4 to 5 days. If you wish to freeze the cake, either wrap slices or the entire cake tightly in plastic wrap followed by foil, or use airtight freezer bags with excess air expelled. The cake freezes beautifully for up to 3 months; just thaw overnight in the refrigerator and re glaze before serving. Always bring chilled cake to room temperature before enjoying, and refresh slightly dry slices by microwaving for 10 to 15 seconds.

What to Serve with Pear Cake

Pair this spiced pear cake with a dollop of lightly whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience. Serve warm slices with a drizzle of caramel sauce to complement the natural sweetness of the pears, or offer alongside a cheese board with blue cheese and aged cheddar for a sophisticated twist. For an autumn brunch, present with a mug of hot spiced apple cider or Greek yogurt and honey to highlight both sweet and tangy notes, creating a well rounded treat that suits any occasion.

Nutritional Benefits

This homemade pear cake offers some surprising nutritional perks, thanks to the inclusion of fresh pears that provide natural fiber, vitamin C, and potassium. Using oil as the fat source means lower saturated fat compared to butter based cakes, and the eggs contribute protein, making slices more satisfying. With approximately 836 calories, 15 grams protein, and 146 grams carbohydrates per serving, this dessert is meant to be enjoyed mindfully for special occasions, but the fiber and nutrients from the pears add a wholesome touch to your treat.

Recipe Success Tips

If your pear cake ever turns out dense or underbaked, make sure to measure flour by spooning and leveling rather than scooping. Overbaking can dry out the cake, so check for doneness at the 30 minute mark. If the cake sticks to the pan, ensure you thoroughly greased and floured all surfaces, and allow proper cooling before unmolding. For even texture, do not overmix at any stage of the batter, and keep all ingredients at room temperature for best incorporation and rise.

This homemade pear cake remains a staple in our family for its moist crumb and fragrant, spiced flavor. Give this easy recipe a try to enjoy the unbeatable comfort of fresh fruit baking, and make your own sweet memories with every delicious bite.

Common Questions About This Recipe

→ What's the best type of pear to use?

Fresh, ripe Bartlett or Anjou pears work well because they're juicy and not too grainy, adding sweetness and moisture to the cake.

→ Should the pears be peeled before adding?

Yes, peel the pears to ensure a smooth texture and avoid any toughness in the finished dessert.

→ How do I ensure a moist cake crumb?

Mix the batter gently and avoid overbeating after adding the flour mix and pears, so the crumb stays tender and not dense.

→ Can this cake be made ahead of time?

Absolutely. Prepare the cake a day in advance; flavors mature and the cake remains moist when wrapped and stored at room temperature.

→ What kind of glaze works best?

A simple mixture of confectioners' sugar and milk creates a sweet, light glaze to drizzle over the cooled cake for added flavor and visual appeal.