Pears are an unexpected fruit to see in baked goods, and we’re not sure why: This pear cake proves they deserve to be included more often. Made as a Bundt cake with a heavier, loaf-like texture, this cake looks decadent, tastes light and is versatile enough to serve as a weeknight treat or all dressed up for a birthday presentation. It features a delicate confectioners’ sugar glaze, which gets drizzled over the warm cake and melts down the sides for a truly pretty result.
Ingredients for Pear Cake
- Wet ingredients: You’ll be using large eggs, vegetable oil and vanilla extract for the wet ingredients.
- Dry ingredients: For the dry ingredients, all you need is sugar, all-purpose flour, cinnamon, salt and baking soda.
- Pears: You’ll be using about two medium-sized fresh pears, which you’ll peel and finely chop before adding them into the cake batter.
- Glaze:Â To make the simple but gorgeous glaze, you’ll need confectioners’ sugar and whole milk.
Directions
Step 1: Combine the wet ingredients
Preheat the oven to 350°F. In a large bowl or stand mixer, beat the eggs on medium speed. Gradually add the sugar and oil, continuing to beat thoroughly.
Step 2: Add the dry ingredients
In a separate bowl, combine the flour, cinnamon, salt and baking soda. Add this dry mixture to the egg mixture and mix well. Stir in the pears and vanilla extract (the batter will be stiff at this point).
Step 3: Bake the cake
Spoon the batter into a greased and floured 10-inch tube pan. Bake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate.
Step 4: Make the drizzle
While the cake is cooling, combine the confectioners’ sugar and milk, beating until completely smooth. Drizzle the glaze over the warm cake, then allow it to cool completely before serving.
Pear Cake Variations
- Add nuts or fruit: Finely chop nuts or dried fruit, and directly after drizzling the glaze over the still-warm cake, sprinkle them over the top.
- Boost the flavor: If you want a little extra flavor in this recipe for a pear cake, you can add a teaspoon of extract to the glaze. Consider pear extract if you want an additional boost in pear flavor.
How to Store Pear Cake
You can store any leftover cake in a Bundt cake keeper (essentially, a tray with a top that fits over it), or other airtight container. This cake should be kept in the fridge, not just on the counter, due to the milk in the glaze. Eat any leftovers within four to five days.
Can you freeze pear cake?
Yes, you can freeze a pear cake. We do recommend freezing it without the glaze, however (don’t worry, you can just add it after you’ve thawed the cake completely). Once the cake has cooled, wrap it tightly in freezer-safe plastic or waxed wrap, then put this inside an airtight container. It’ll store well like this for one to two months.
Pear Cake Tips
Can I use canned or frozen pears?
While fresh does taste best, frozen is your next best bet for pear cake recipes. Additionally, you can use canned pears, but try to find pears that aren’t stored in syrup. The syrup would add an extra dose of sweetness to your cake that will change the recipe results considerably.
Do pears need to be ripe for baking?
Surprisingly, you do not need to have ripe pears for baking—in fact, we recommend using not quite ripe pears for the best results. Ripe pears tend to become too mushy for a pear cake recipe, so a slightly hard pear is actually best.
What should I serve with pear cake?
Pear cake is simple and delicious, and its lightly sweet taste and hearty texture pair exceptionally well with a scoop of homemade vanilla ice cream or a serving of smooth custard.
