Pear Cake

Name: Pear Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1/4 cup butter; 1/2 cup brown sugar; 4 large pears (sliced in half); 1/2 cup butter; 1 cup sugar; 1 teaspoon vanilla extract; 2 large eggs (separated); 1/2 cup milk; 1/4 teaspoon cream of tartar; 1 1/2 cups all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt

by Arman Liew

published on Aug 21, 2024

5 comments

5 from 13 votes

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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 applesauce 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
Ingredients needed
How to make pear cake
Arman’s recipe tips
Storage instructions
Frequently asked questions
More of my favorite fall desserts
Pear Cake (Recipe Card)

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.

caramelized topping with pear halves on top.

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

Can I use canned pears?

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.

How do I know if a pear is ripe?

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.

Can pears be frozen for later use?

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

Originally published November 2022, updated and republished August 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.