Try a slice of our moist and delicious Pear Cake. Easy to make and loaded with pears – it’s sure to sweeten your next gathering. 

Want more delicious dessert recipes? Try our Easy Apple Tart, Pumpkin Sheet Cake, or 5-Ingredient Pumpkin Bread. 

pear cake with sliced almonds and sugar cinnamon. this recipe
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Reasons to Love this Recipe

  • Irresistible – Our great recipe makes for a perfectly sweet cake, slightly laced with cinnamon. Its moist texture just melts in your mouth.
  • Unique – We use sour cream for richness and a subtle tang, and avocado oil to keep things nice and light like our Healthy Pumpkin Bread.
  • Seasonal – Perfect for the holidays during the fall season, as well as other special occasions. Try serving this fruity pear cake on Christmas morning, along with Apple Cinnamon Pancakes.
  • No Mixer Required – It’s a super-easy cake to make, with simple ingredients and no special equipment needed! You only need a bowl and a whisk.

Ingredients

All the simple cake ingredients needed for this super moist pear cake should be available at your nearby grocery store:

ingredients for pear cake recipe.
  • Pears: Choose firm but ripe pears for the best texture and sweetness.
  • All-purpose flour: The cake’s foundation.
  • Egg: Acts as a binder and adds richness.
  • Sour cream: Improves moisture while adding a subtle tang.
  • Avocado oil: Gives a lighter texture and a hint of healthy fats.
  • Milk: Provides moisture for a tender crumb.
  • Sugar: We use both cane sugar and turbinado sugar for added texture. 
  • Baking powder: Essential for a fluffy, well-risen cake.
  • Lemon: Lemon zest and lemon juice for a bit of zing. 
  • Sliced almonds: A nutty crunch on top of the cake.
  • Cinnamon: A bit of cinnamon powder for that warm, spiced flavor.

See the recipe card for full information on ingredients and quantities.

Substitutions

Personalize this simple pear cake recipe with your own twist to make it uniquely yours:

  • Gluten-free: Use gluten-free flour instead of all-purpose flour. 
  • Avocado oil: Swap in a neutral oil like light olive oil.
  • Sour cream: You can also use plain Greek yogurt. 
  • Pears: Feel free to get fruity and substitute with apples or even any fruit you want.
  • Almonds: Chopped walnuts also work. Make sure to chop them up finely.

Choosing the Best Pears for Your Cake

When it comes to the best pear variety for your cake, Anjou pears are our top choice. They’re great for baking and easy to find.

Bartlett and Bosc pears are good, too – also holding their shape well in the oven. However, you should avoid Comice pears. They’re tasty but become too soft when baked.

Remember, the ideal pears for your cake should be ripe yet still a bit firm to the touch.

How to Make

Here’s how to make this easy pear cake recipe. Just follow these simple steps. Check the recipe card below if you need more detailed instructions.

egg, oil, and sour cream in a glass mixing bowl.

Step 1: Whisk together the egg, milk, sour cream, and oil in a large bowl.

dry cake ingredients with a whisk in a glass bowl.

Step 2: In another bowl, combine the flour, sugar, baking powder, and salt.

cake batter in a bowl with a wooden spoon.

Step 3: Add dry ingredients to the wet ingredients and mix until just combined.

cake batter in a springform pan.

Step 4: Pour into a greased 9-inch springform pan.

sliced pears with lemon zest in a bowl.

Step 5: Toss the pears with lemon zest and juice.

sliced pears layered over cake batter in overlapping pattern.

Step 6: Arrange on top of the batter in an overlapping pattern.

sugar, almonds, and cinnamon in a bowl.

Step 7: Mix the turbinado sugar, almonds, and cinnamon.

cake batter topped with almonds and cinnamon in a springform pan.

Step 8: Sprinkle over the pears. Bake the cake at 400F for 25-30 minutes.

    Expert Tips

    These expert tips will help you make the best pear cake:

    • Room Temp Rules: If possible have your cold ingredients at room temperature – this makes for a nice and silky pear cake batter.
    • Tin Foil Shield: If the top of your cake is burning before it’s done, cover the top of the cake with some aluminum foil to stop it from over-browning.
    • Watchful Baking: Keep an eye on your cake as it bakes and start checking for doneness after 20 minutes. 
    • Grease with Butter: To ensure the cake does not stick to the pan, use butter for greasing the pan instead of a non-stick spray.  Simply drop a pat of butter in your pan and using a paper towel or your hands, rub it all over the surface of the pan. Lightly dust the pan with flour before adding the batter.
    • Springform Pan: If you don’t have a 9-inch springform pan, use a 9-inch round cake pan instead.

    How to Serve

    Here are some delicious ways to serve your pear sponge cake:

    • Icing sugar: Sprinkle a bit of icing sugar on the cake just before serving for a simple yet elegant touch. Simply whisk 2 cups of powdered sugar with 3-4 tablespoons of milk.
    • Vanilla ice cream: Warm a slice slightly and pair it with a scoop of vanilla ice cream.
    • Whipped cream: Add a spoonful of freshly whipped cream atop your slice for a decadent treat.
    • Caramel drizzle: Drizzle warm caramel sauce over the top for an even sweeter finish.
    sliced pear cake with fresh pears.

    How to Store

    Once you’ve made your fresh pear cake, it’s important to store it correctly:

    • Fridge: Keep the pear cake in an airtight container to keep it moist and fresh. It should be okay for 3-4 days. 
    • Freezer: Wrap the pear cake well with plastic wrap, and it will keep for 1-2 months. 
    • Defrost: Allow the cake to defrost in the fridge, and then warm it up for a quick 10 seconds in the microwave for that just-baked taste.

    Recipe FAQs

    How do you make a moist pear cake?

    Creating a moist pear cake is all about the balance between wet and dry ingredients. If you follow our recipe closely, and measure your ingredients carefully, this shouldn’t be a problem. 

    Also, be wary of overbaking. Start checking for doneness at the 20-minute mark. Stick a toothpick or similar into the middle of your cake – If it comes out clean, your cake is ready.

    Can you substitute the avocado oil with butter?

    Absolutely! We use avocado oil for its neutral taste and we love that cakes made with oil produce moist cakes.

    But if you prefer butter’s rich flavor – you can go ahead and use melted cooled unsalted butter. Butter will create a cake with a firmer, cakier texture.

    Should I peel the pears before baking?

    We prefer to peel the pears. We think it gives a nicer end result with a nice smooth texture. However, if you’re after some extra fiber or want to save time, leaving the peel on works, too. It will give the cake a little texture too!

    Can this pear cake recipe be made gluten-free?

    Yes, you can make a gluten-free pear cake by substituting the all-purpose flour with a gluten-free flour blend. Look for one that can be used as a 1:1 replacement so the texture stays similar.

    You May Also Like

    Cranberry Coffee Cake

    Apple Sour Cream Coffee Cake

    Hummingbird Sheet Cake

    Cherry Coffee Cake

    If you try this Pear Cake, please leave a star rating and let me know how you like the recipe in the comments below.

    Print
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    sliced pear cake with fresh pears.

    Pear Cake

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Katya
    • Prep Time: 30 min
    • Cook Time: 30 min
    • Total Time: 1 hour
    • Yield: 10 1x
    • Category: Dessert
    • Method: Baked
    • Cuisine: American
    Print Recipe

    Description

    Try a slice of our moist and delicious Pear Cake. Easy to make and loaded with pears – it’s sure to sweeten your next family gathering.

    Ingredients

    Units Scale
    • 1 large egg
    • 3/4 cup milk
    • 1/2 cup sour cream
    • 3 Tbsp. avocado oil or other neutral-tasting oil
    • 2 cups all-purpose flour, spoon and leveled
    • 1/2 cup cane sugar
    • 4 tsp. baking powder
    • 1/2 tsp. kosher salt

    Pears

    • 2 firm-ripe pears, peeled, cored, and sliced finely thin
    • Zest of 1 lemon
    • 1 Tbsp. lemon juice
    • 2 Tbsp. turbinado sugar
    • 2 Tbsp. sliced almonds
    • 1/4 tsp. ground cinnamon

    Instructions

    1. Preheat the oven to 400 degrees F. Grease a 9-inch springform pan with butter and lightly dust with flour. Set aside.
    2. In a large mixing bowl, whisk together egg, milk, sour cream, and oil
    3. In a separate bowl, whisk flour, sugar, baking powder, and salt. Add to the wet ingredients. With a wooden spoon, stir just until moistened. Do not overmix. Batter will be thick. Pour into the springform pan.
    4. Toss sliced pears with lemon zest and juice, and layer on top of the batter in an overlapping pattern.
    5. Stir together turbinado sugar, almonds, and cinnamon. Sprinkle over the layered pears.
    6. Bake for 25-30 minutes on the middle rack or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for about 15 minutes before removing the sides of the pan. Let the cake completely cool before slicing and serving.

    Notes

    • Pears: Anjou, Bartlett, or Bosc pears are ideal for this recipe. Pears should be ripe yet still a bit firm to the touch. 
    • Turbinado sugar: Gives the cake a crunchy, sparkly topping. You can leave it out if you like.
    • Greasing the pan: It’s best to use butter and a little flour for greasing the pan instead of a non-stick spray. Simply drop a pat of butter in your pan and using a paper towel or your hands, rub it all over the surface of the pan. Lightly dust the pan with flour before adding the batter.
    • Cake pan: If you don’t have a springform pan, use a 9-inch round cake pan.
    • Leftovers: You can leave leftover cake on the counter, covered, for up to a day. After that, it’s best to refrigerate the cake so it doesn’t dry out. It should last in the refrigerator for 3-4 days. Just make sure to keep it tightly covered.

    Nutrition

    • Serving Size: 1 slice
    • Calories: 240
    • Sugar: 16.3 g
    • Sodium: 89.4 mg
    • Fat: 7.5 g
    • Carbohydrates: 40 g
    • Protein: 5.1 g
    • Cholesterol: 23 mg