Light Pear Cake
Delight your taste buds with this Light Pear Cake, a delicate and subtly sweet dessert perfect for any occasion. This easy-to-make recipe combines ripe, juicy pears with a buttery, airy batter infused with a hint of vanilla and a splash of lemon juice for a touch of brightness. The cake layers feature tender slices of pears baked to perfection, creating a moist texture that balances beautifully with the fluffiness of the crumb. Ready in just an hour, this charming homemade cake is ideal for afternoon tea, casual gatherings, or even a light after-dinner treat. Dusted with powdered sugar for a simple yet elegant finish, this fruit-forward cake is a showstopper that's as light as it is satisfying.
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Recipe Information
Ingredients
- 2 ripe pears
- 200 g all-purpose flour
- 120 g granulated sugar
- 100 g unsalted butter
- 2 eggs
- 10 g baking powder
- 100 ml whole milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 15 g powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Peel, core, and thinly slice the pears. Toss the slices with the lemon juice to prevent browning, and set aside.
In a medium mixing bowl, sift together the all-purpose flour and baking powder. Set aside.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, using an electric mixer or whisk.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually fold in the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Pour half of the batter into the prepared cake pan. Arrange half of the pear slices over the batter in an even layer.
Pour the remaining batter over the pears, spreading it gently with a spatula. Arrange the rest of the pear slices decoratively on top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 175.4 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 264 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 955 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
