Pear Cake

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! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 259kcal

Author Arman Liew

Ingredients

For the topping

1/4 cup butter
1/2 cup brown sugar
4 large pears sliced in half

For the cake

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

Instructions

Preheat the oven to 180C/350F. Line and grease a springform cake pan and set aside.
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.
Transfer the syrup into the lined pan and place the pears in a single layer.
In a mixing bowl, cream together the butter and sugar until fluffy. Add the vanilla extract and the egg yolks, until combined.
In a separate bowl, beat the egg whites with cream of tartar until fluffy.
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.
Transfer the cake batter over the pears and syrup and use a rubber spatula to smooth out the top.
Bake the pear cake for 40-45 minutes, or until a skewer comes out clean.
Let the cake cool for 5 minutes, before inverting the cake onto a plate. Let the cake cool completely, before slicing and sercing.

Video

Notes

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.

Nutrition