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.

Pear Cake

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

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Instructions

Preheat the oven to 400 degrees F. Grease a 9-inch springform pan with butter and lightly dust with flour. Set aside.
In a large mixing bowl, whisk together egg, milk, sour cream, and oil
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.
Toss sliced pears with lemon zest and juice, and layer on top of the batter in an overlapping pattern.
Stir together turbinado sugar, almonds, and cinnamon. Sprinkle over the layered pears.
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