Fresh Pear Cake
Apples get all the attention. But this perfectly moist, easy fresh pear cake recipe, kissed with cinnamon and loaded with chunks of pear, makes a perfect fall dessert.
Servings: 1 x 8" or 9" cake
Ingredients
- 1/2 cup neutral vegetable oi, such as canola
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/8 teaspoon kosher salt
- 1/4 cup pear juice, apple juice, apple cider, orange juice, or water
- 1 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 Large ripe pears, such as Bartlett or Anjou
Instructions
- Preheat the oven to 350°F and grease and line a standard 8" or 9" cake pan.
- Peel, core, and dice the pears into a medium dice, about 1/2" x 1/2" size. Set aside in a bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the oil and sugar until emulsified. Add the eggs, vanilla, salt, juice or water, and cinnamon. Beat on medium, scraping the bowl once, until lightened and smooth.
- Add the flour and baking powder and mix just until combined. Use a spatula to fold in the pears.
- Pour the cake batter into the cake pan and bake on the center rack until finished, about 40 minutes.
- Cool on a cooling rack until the cake pan can be handled with bare hands, but still warm. Run a knife or offset spatula around the edge of the cake pan to loosen the cake. Turn the cake out onto the rack and let cool fully.
- Leave plain, or top with powdered sugar or vanilla buttercream frosting. Serve with a scoop of vanila ice cream or fresh whipped cream if you like.
Notes
I love this little pear cake recipe. This special little pear dessert is easy to mix, makes just enough for about 6 people (maybe with a little left over for coffee tomorrow morning), and tastes sweet and seasonal.
I always recommend baking cakes a day in advance. Somehow, they taste better the next day. This can keep at room temperature, covered, for a couple of days. This pear cake also freezes well, wrapped.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
