Pear Cake

Name: Pear Cake
Prep time: 5 min
Cook time: 40 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 Nov 11, 2022

2 comments

5 from 12 votes

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This pear cake features a light and moist cake under a layer of sweet caramelized pears. Simple ingredients and ready in minutes!

When it comes to baking with stone fruits, we have a few favorites up our sleeves.

This includes a classic apple crisp, apple cinnamon muffins, and this delicious upside-down pear cake.

Table of Contents: show

Why you’ll love this recipe

The perfect fall cake. What better time to bake with pears than fall? This cake is the best way to use overripe pears.
Rich flavor. The caramelized pears create a rich flavor with minimal effort.
Great with tea or coffee. Whether you serve it with a dollop of ice cream for coffee or enjoy a slice of it with a cup of tea, this pear cake is good for all occasions.
Easily made gluten-free. Swap out the all-purpose flour for a gluten-free blend and this cake is suitable for celiacs.

What I love about this cake is just how deceptively easy it is to make. Sure, it may look fancy but it comes together in no time.

Ingredients needed

This recipe calls for pantry and cake staple ingredients that you’d be familiar with. Here is what you’ll need:

For the batter:

All-purpose flour. You can use half all-purpose and half whole wheat flour for this recipe to make it healthier.
Butter. Unsalted butter for a tender cake with a rich flavor. While margarine works too, however, butter always wins if you want better texture and flavor.
Sugar. You can use both white and brown sugar for this recipe. Unlike white sugar, brown sugar gives the cake a hint of caramel flavor.
Eggs. Like any classic cake batter recipe, this one calls for eggs too. Eggs provide structure to cakes and give them stability. You will need to separate the egg yolks.
Whole milk. Milk makes the batter lighter. It also helps activate the leavening agents.
Baking powder. This creates bubbles in the cake batter and causes it to rise.
Cream of tartar. I use cream of tartar to help stabilize the beaten egg whites.
Vanilla extract. To taste.
Salt. A pinch of salt to balance all flavors.

For the topping:

Pears. Any type of pears will work so long as 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 it.
Butter. Unsalted.

How to make a pear cake

This recipe works a little differently, as we’ll make the topping before the batter. Besides that, there isn’t much else that goes into baking this cake.

Step 1- Prepare the pear topping

For the topping, start by adding the butter to a non-stick pan and placing it over medium heat. Once melted, add the sugar and reduce the heat to low. Let everything caramelize for a minute or two, before removing it from the heat.

Wash and peel the pears. Slice the pears thinly and set them aside. In a greased cake pan, spread out the caramel syrup and place the pears in top.

Step 2- Make the batter

Start by whisking together the dry ingredients – the all-purpose flour, baking powder, and salt. In a different bowl, cream the butter using an electric mixer until it’s pale yellow and fluffy. Add a dash of vanilla extract and start adding the egg yolks one by one.

Set the mixer to low speed and start adding the dry ingredients and the milk to the batter mixture. Alternate between the batches of milk and flour to achieve a smooth batter consistency.

Beat the egg whites with the cream of tartar until stiff peaks form. Fold the egg whites into the batter.

Step 3- Bake the pear cake

Pour the batter over the pear layer. Bake the cake for approximately 45 minutes or until it browns. Insert a cake tester or a toothpick into the center of the cake. Remove the cake from the oven if the cake tester or the toothpick comes out clean.

Use a knife to pull the sides of the cake from the skillet. Invert the pear cake over a serving dish. Serve warm or at room temperature.

How do I know if a pear is ripe?

The easiest way to tell if a pear is ripe or not is to press on it gently with your finger somewhere near the stem. If the flesh feels too firm, then the pear is unripe and it is still not good for a cake.

If the pear feels soft and yields to gentle pressure, then it’s ripe and good to be eaten or used for a cake.

Tips to make the best recipe

The cooking time of the cake may differ depending on your oven and the size of the baking pan. Use a toothpick or a cake tester to check the doneness of the pear cake.
For a richer pear flavor, add a few tablespoons of pear puree to the cake batter. Note that the cake may take a few extra minutes to cook through.
Sprinkle some walnuts on the pears before pouring the batter over them. Walnuts will add a nice flavor and texture to the pear cake.
Add cinnamon to the pear cake batter to create a warmer flavor. Cinnamon pairs beautifully with the sweetness of the caramelized pears.

Storage instructions

To store: Leftovers will keep at room temperature, covered, for up to three days. If you’d like the cake to keep longer, store it in the refrigerator for up to one week.

To freeze: Place slices of the cake in a shallow container and store it in the freezer for up to 6 months.

More cake recipes to try

Frequently asked questions

How do you cut a pear?

To cut pears for a pear cake, first, wash and peel them. Next, cut the pear in half. Use a spoon to scoop out the seeds from each half and cut out the stem. Put the pear halves on the cutting board with the flat slice down and start slicing it lengthwise.

Can pears be frozen for later use?

Yes, you can freeze pears for later use. Cut or slice the pears however you want. You may or may not peel the pears. Arrange the pear slices on a baking tray lined with parchment paper. Freeze the pears for a few hours until solid. Once they are fully frozen, transfer the pear slices into an airtight plastic bag or a freezer-safe container.

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.