This fresh pear cake is rich and buttery and incredibly moist. It’s filled with soft and tender chunks of fruit and has a crispy sugary crust on top. A slice of pear cake getting removed from the whole cake on a cooling rack.

Why this recipe is so great:

  • Great way to enjoy pears – Pears are such a lovely fruit, especially to bake with. They are sweet and fragrant, and they bake up soft and tender like apples. This cake is loaded with chunks of fruit, making the pear the star of the show.
  • Melt-in-your-mouth good – This recipe uses both butter and sour cream, creating a rich and buttery cake with soft and moist crumbs that just melt in your mouth.
  • Enjoy for breakfast or dessert – This cake is similar to a coffee cake and is excellent served for brunch, as an afternoon tea cake, or for dessert. It also makes for a great breakfast the next day!

A slice of pear cake with a dollop of whipped cream on a dark teal plate.

How to make pear cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. Cream the butter and sugar. Beat in the eggs, one at a time, then beat in the vanilla.
  2. Slowly mix in the flour mixture, alternating with the sour cream.
  3. Fold in the chopped pears.
  4. Transfer the batter to a greased 9″ springform pan. Spread the batter out evenly and top with sliced pears. Sprinkle with sugar. Bake at 350F for 45 minutes.

A picture collage of how to make fresh pear cake.

Expert tip:

Select pears that you like to eat fresh and that hold their shape. Bartlett, Bosc, and Anjou pears are common favorites and are readily available all year. Concorde, French Butter, and Forelle pears are also great for baking. Make sure to pick ones that are ripe yet still firm for easy peeling and slicing.

Substitutions:

  • Almond extract – A touch of almond extract adds this luxurious richness to the cake that is absolutely divine, so I highly recommend it. However, if you don’t have it on hand or if it’s not your thing, you can replace it with more vanilla extract or a pinch of cinnamon and nutmeg.
  • Sour cream – Use full-fat or low-fat, not fat-free. Can be substituted with buttermilk or plain yogurt.
  • Pears – You can also use this recipe to make an apple cake. If so, add a teaspoon of ground cinnamon to the sugar topping.

How to serve:

This pear cake can be served warm, room temperature, or cold. It is great eaten as is or with a scoop of ice cream – or a dollop of whipped cream, which is my favorite way to enjoy this cake.

How to make in advance:

This pear cake can be made up to one day in advance. Let cool completely, cover, and store at room temperature until ready to serve. It can also be frozen for up to 3 months. A slice of pear cake on a dark plate with a piece on a fork.

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Fresh Pear Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 8-10
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This fresh pear cake is rich and buttery and incredibly moist. It’s filled with soft and tender chunks of fruit and has a crispy sugary crust on top.

Ingredients

  • 1 & 1/2 cups (190g) all-purpose flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (114g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (see notes)
  • 1/2 cup (125g) sour cream
  • 3 pears (2 peeled and diced, 1 peeled and sliced)

Topping

  • 1/4 cup (50g) granulated sugar
  • 1/4 cup sliced almonds (optional)

Instructions

  1. Preheat oven to 350F. Lightly grease a 9″ springform pan or cake pan.
  2. Using an electric mixer or stand mixer with paddle attachment, cream together the butter and sugar for 3-4 minutes until light and fluffy.
  3. Beat in the eggs, one at a time, then beat in the vanilla and almond extract.
  4. Slowly mix in 1/3 of the flour mixture, alternating with 1/2 the sour cream. Begin and end with the flour.
  5. Fold in the chopped pears. Transfer the batter to the prepared pan. Spread the batter out evenly and top with sliced pears. Sprinkle with sugar (and almonds if using).
  6. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Notes

This cake can be stored tightly wrapped or placed in an airtight container, at room temperature for up to 3 days or in the fridge for up to 5 days.

Substitutions:

  • Almond extract – A touch of almond extract adds this luxurious richness to the cake that is absolutely divine, so I highly recommend it. However, if you don’t have it on hand or if it’s not your thing, you can replace it with more vanilla extract or a pinch of cinnamon and nutmeg.
  • Sour cream – Use full-fat or low-fat, not fat-free. Can be substituted with buttermilk or plain yogurt.
  • Pears – You can also use this recipe to make an apple cake. If so, add a teaspoon of ground cinnamon to the sugar topping.

Recipe adapted from The View From Great Island.