Pear Cake
Delightfully moist and bursting with the natural sweetness of ripe pears, this Pear Cake is the perfect treat for any occasion. With warm notes of cinnamon and nutmeg, paired with a tender crumb enriched by melted butter and vanilla, this dessert strikes the perfect balance between comforting and elegant. The secret lies in folding diced fresh pears into the batter, ensuring every bite is filled with juicy, fruity goodness. Simple to make with pantry staples, this easy pear cake recipe comes together in just over an hour, making it an ideal choice for both busy weeknights and special gatherings. Serve it with a dusting of powdered sugar for a rustic finish or a dollop of whipped cream for extra indulgence. Whether you’re baking for family, friends, or yourself, this pear cake is guaranteed to impress. Keywords: pear cake recipe, moist pear cake, easy fruit dessert, cinnamon spiced cake, homemade pear cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 2 cups ripe pears, peeled, cored, and diced
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Gently fold the diced pears into the batter until evenly distributed.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar if desired before serving.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 45.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 155 mg | 3% | |
*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.
