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    Home » Desserts » Pear Cake Recipe: Perfect Fall Dessert

    Pear Cake Recipe: Perfect Fall Dessert

    November 1, 2023 Maria 16 Comments

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    A pear cake garnished with sliced almonds on a wooden board.

    This Pear Cake Recipe is perfect for fall baking and easy homemade desserts. It’s quick and simple enough for a weekday dessert but special enough for company! It has a moist, tender crumb and is flavorful with just the right sweetness and warm spices. It’s also great for breakfast with a cup of tea or coffee.

    A pear cake garnished with sliced almonds on a wooden board.

    I love baking with fresh, seasonal fruit, especially in autumn.

    Whether it’s apple muffins or apple cake -baking with fresh seasonal produce and pumpkin spice is a great way to celebrate fall.

    With the sweetness of fresh, ripe pears and the warm embrace of cinnamon and fall spices, this pear cake is the perfect choice for your next autumn treat!

    It’s quick, simple, and delicious! You can make this easy dessert recipe without a stand mixer in no time, and it will still taste like you spent hours in the kitchen. This cake is a perfect way to end any meal making it an ideal fall dessert choice.

    It also has an easy-to-make streusel topping that adds texture, flavor, and a hint of sweetness. 

    As you remove the cake from the oven, you will notice the golden-brown exterior and a wonderful aroma. 

    Whether enjoyed at breakfast, as a satisfying snack or as a light and sweet dessert, its versatility is bound to make it a family favorite in any season. The tender crumb, with its delicate texture and rich flavor, is a true delight for your palate.

    When making this easy fall dessert, you’ll quickly notice three things. First, it’s a straightforward recipe with common ingredients. Second, combining fresh pears, sour cream, and fall spices makes a moist and tasty cake. Finally, you’ll be delighted by how versatile this dessert is, making it an ideal dessert for various occasions.

    Jump to:
    • Ingredients
    • Let’s prep our recipe
    • How to make this fresh pear cake
    • Tips
    • FAQ
    • Serving suggestion
    • More pear recipes
    • Recipe origin
    • Fall Baking Recipes
    • Recipe
    A slice of pear cake.

    Ingredients

    Cake Batter Ingredients

    • Flour: All-purpose flour provides structure and stability to the cake.
    • Baking Powder and Baking Soda: These leavening agents help the cake rise. Always check the expiration dates. 
    • Cinnamon, Nutmeg, Ginger: I love the addition of these warm spices to the cake’s flavor.
    • Salt: A pinch of salt balances the sweetness of the cake.
    • Vegetable or Sunflower Oil: Oil adds moisture and a tender crumb to the cake. ​
    • Brown Sugar: Brown sugar contributes sweetness and a subtle molasses-like flavor to the cake batter, creating a rich, caramelized note.
    • Egg: The egg binds the ingredients together and adds structure,
    • Sour Cream: Sour cream provides moisture and a pleasant tanginess, resulting in a moist and tender cake.
    • Vanilla and Almond Extract: These extracts enhance the flavor of the cake. Vanilla adds a classic sweetness, while almond extract provides a subtle nutty aroma.
    • Lemon Zest: Lemon zest brightens up the cake’s flavor.
    • Pears: The star ingredient! Fresh pears add a natural sweetness to the cake. Any variety works as long as they are ripe.

    Streusel Topping

    • Brown Sugar: Brown sugar adds sweetness and a crunchy texture to the streusel topping.
    • Cinnamon: Ground cinnamon adds a touch of warmth.
    • Almonds: Sliced almonds also provide a crunchy texture to the topping.

    Let’s prep our recipe

    Preheat the oven to 350℉ (175°C). Set the oven rack to the middle position.

    Grease and flour (or use non-stick spray) a 9-inch springform pan. You can also line the bottom of your pan with parchment paper. Set aside.

    The streusel topping for pear cake.

    Prepare the streusel topping: In a small bowl, combine 2 tablespoons of brown sugar with ½ teaspoon of ground cinnamon and ¼ cup of sliced almonds. Set aside for now. 

    The dry ingredients in separate bowls.

    How to make this fresh pear cake

    Combine the dry ingredients: In a medium bowl, sift or whisk together 2½ cups of all-purpose flour (350 grams), 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger and a pinch of salt. Set aside.

    Wet ingredients in separate bowls.

    Combine the “wet” ingredients: Whisk together 1 scant cup of brown sugar with the ⅔ cup of vegetable oil in a large bowl.

    Add one lightly beaten egg, 1 cup of sour cream, 1 teaspoon vanilla extract, ½ teaspoon almond extract, and 1 teaspoon of grated lemon zest, preferably organic. Whisk to combine properly together. Set aside. 

    Removing the core of a pear with a melon baller..

    Slice the pears: For this cake, peel and cut 2 fresh pears in half. Remove the core and place the pear half flat on your cutting board. With a knife, cut the pears lengthwise into  ⅛-inch slices. You can also use a mandoline slicer. Set aside for now.

    Add dry ingredients to the wet ingredients and combine with a wooden spoon or rubber spatula. Do not overmix.

    Transfer the batter to the prepared pan. Spread evenly with the back of a spoon or rubber spatula to the sides of the pan.

    Pear slices placed decoratively over cake batter.

    Place the sliced pears in a pretty pattern on top of your batter, overlapping them so the cake batter is completely covered. 

    A sugar-cinnamon almond mixture covers sliced pears in a pan.

    Sprinkle the sugar-cinnamon almond mixture evenly over the thin slices of pear.

    Bake in a preheated oven for 55-60 minutes until golden and the cake tester comes out clean.

    Place it on a wire rack to cool down for about 15 minutes.

    Pear cake on a cooling rack.

    After this short period, carefully remove the cake from the pan and place it on the wire rack, which will continue to cool down.

    Tips

    • Sifting the dry ingredients together to distribute them throughout your mixture better will give you a final product with a lighter texture. Not only does this process aerate the flour, but it also makes for easy mixing!
    • Do not overmix the batter, which will result in a tough cake.  
    • The sour cream creates an extra moist cake crumb. 
    • Using room-temperature ingredients will make the batter much smoother and result in a cake with a uniform texture. Try to take out your ingredients one hour before beginning so that everything can come together seamlessly!
    • Use fresh or canned pears for this recipe – either will work well. If using canned pears, drain the juice and pat dry before slicing.
    • Fresh pears quickly oxidize and turn brown when cut. Slice them just before combining the wet and dry ingredients.
    A close up of the streusel topping with sliced almonds.

    FAQ

    What are the best pears for baking?

    Pears are a great fruit for baking, but knowing which ones work best can sometimes be tough. For this recipe, use one of these three varieties: Bartlett pear is a great all-purpose pear and available year-round; Bosc or Anjou pear because they maintain an appealing texture when cooked in a dessert recipe.

    How to tell if a pear is ripe

    With your thumb, apply gentle pressure to the base of the neck or stem end of the pear to check if your pear is ripe. If it yields and feels soft, they’re ready!

    How to store leftovers

    Place leftovers in an airtight container where they will keep for 3 days at room temperature or in the fridge. 

    Can I freeze this cake?

    This easy pear cake recipe freezes wonderfully for up to 3 months. Once the cake has completely cooled down to room temperature, double wrap with plastic wrap followed by aluminum foil. Then, please place it in a large freezer-safe plastic air-tight container to avoid crushing it in the freezer. 

    Serving suggestion

    Serve warm or at room temperature. If desired, garnish with a dusting of powdered sugar for an added touch of sweetness and a visually appealing finish.

    Sweet whipped ricotta in a white bowl.

    Sweet Ricotta

    For an extra layer of indulgence, consider topping each slice with a dollop of sweet ricotta or a scoop of vanilla ice cream.

    More pear recipes

    If you have an abundance of overripe pears, why not make this recipe for pear butter? With just a few ingredients, you can transform those pears into a delicious spread perfect for toast or muffins.

    If you enjoy soups, try this butternut squash soup. The addition of pears provides just a hint of sweetness. And don’t miss out on our crowd-pleasing pear arugula salad —it’s sure to be a hit with your family.

    Recipe origin

    It all started with this rhubarb cake recipe with a tender texture.

    A generous reader shared her amazing rhubarb recipe, leading to flavor experimentation with local summer produce.

    In addition, so many of you have been asking me about more dessert recipes featuring seasonal fruits like blueberries, peaches, and pears among other fruits. 

    As a result, I’ve created variations for a blueberry cake, peach cake, and finally, this pear cake recipe using fresh pears. 

    I continue playing around with the basic recipe -more specifically, by using different spices, different combinations of sour cream, buttermilk and plain yogurt, and finally, different fruit combinations whenever the inspiration strikes. 

    Happy fall baking!

    Just for you! A printable baking checklist to help you keep track of all your baking needs.

    If you love to bake, this is for you! Simply subscribe to my weekly newsletter and receive this FREE BAKING CHECKLIST PRINTABLE!

    This way, you won’t miss any of my new recipes, and it’s FREE! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this fresh pear cake recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Fall Baking Recipes

    • A basket of pumpkin muffins next to squash and mini pumpkins.
      Healthy Chocolate Chip Pumpkin Muffins
    • A slice of apple crostata missing from this Italian dessert.
      Apple Crostata Recipe: Easy Italian Dessert
    • A few fall cookies, specifically pumpkin biscotti, on a wooden serving board.
      Best Pumpkin Biscotti: Great with Coffee
    • A few apple squares on a wooden board, surrounded by a few raw almonds.
      The Best Apple Cake Recipe Ever

    Recipe

    A slice of pear cake.

    Pear Cake Recipe

    When it comes to fall baking and easy homemade desserts, this Pear Cake Recipe is a perfect choice. It’s quick and simple enough for a weekday dessert but special enough for company!
    5 from 4 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 16 servings
    Calories: 267kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    Streusel Topping:

    • 2 tablespoons brown sugar
    • ½ teaspoon cinnamon ground
    • ¼ cup almonds sliced

    Cake Batter:

    • 2½ cups flour 350 grams, all-purpose
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon ground
    • ½ teaspoon nutmeg ground
    • ¼ teaspoon ginger ground
    • pinch salt
    • ⅔ cup vegetable oil or sunflower oil
    • 1 cup brown sugar lightly packed, scant cup
    • 1 egg lightly beaten, room temperature
    • 1 cup sour cream room temperature
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 1 teaspoon lemon zest from organic lemon
    • 2 pears fresh, peeled, cored and sliced ⅛-inch

    Instructions

    • Preheat the oven to 350℉ (175°C). Set the oven rack to the middle position.
    • Grease and flour (or use non-stick spray) a 9-inch springform pan. Set aside.

    Streusel Topping:

    • In a small bowl, combine the brown sugar with the ground cinnamon and chopped walnuts. Set aside for now. 

    Cake Batter:

    • In a medium mixing bowl, sift or whisk together flour, baking powder and soda, cinnamon, nutmeg, ginger and salt. Set aside.
    • In a large bowl, whisk together the brown sugar with the oil.
    • To this, add a lightly beaten egg, sour cream, vanilla and almond extract and lemon zest. Whisk to combine properly together.
    • Add dry ingredients to the wet ingredients and combine with a wooden or rubber spoon. Do not over mix.
    • Transfer the batter into the prepared pan. Spread evenly to the sides of the pan.
    • Place the sliced pears in a pretty pattern on top of your batter, overlapping them as you go so that the cake batter is completely covered. 
    • Sprinkle the sugar-cinnamon almond mixture evenly over the top of the sliced pears. 
    • Bake in a preheated oven for 55-60 minutes until golden and the cake tester comes out clean.
    • Place on a wire rack where it can cool down for about 15 minutes.
    • After this short period, carefully remove the cake from the pan and place it on the wire rack, where it will continue to cool down. 
    • Serve cake at room temperature.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Sifting the dry ingredients together to distribute them throughout your mixture better will give you a final product with a lighter texture. Not only does this process aerate the flour, but it also makes for easy mixing!
    • Do not overmix the batter, as this will result in a tough cake.  
    • The sour cream creates an extra moist cake crumb. 
    • Using room temperature ingredients will make the batter much smoother and result in a cake with a uniform texture. Try to take out your ingredients one hour before beginning so that everything can come together seamlessly!
    • Use fresh or canned pears for this recipe – either will work well. If using canned pears, drain the juice off and pat dry before slicing.
    • Since fresh pears quickly oxidize and turn brown when cut. Slice them just before combining the wet and dry ingredients.
    How to store leftovers: Place leftovers in an airtight container where they will keep for 3 days at room temperature or in the fridge. 
    Can I freeze this cake? Yes, this pear cake recipe freezes wonderfully for up to 3 months. Once the cake has completely cooled down to room temperature, double wrap with plastic wrap followed by aluminum foil, then, please place it in a large freezer-safe plastic air-tight container to avoid crushing it in the freezer. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 267kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 89mg | Potassium: 134mg | Fiber: 2g | Sugar: 18g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
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    I originally published this post on September 15, 2021, and republished it on November 1, 2023 with updated content and a video. Thanks for sharing!

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    Filed Under: Desserts

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Joann

      November 20, 2023 at 10:06 pm

      5 stars
      Delicious! We have a pear tree in our yard and I always can them in a medium syrup to enjoy all winter. This a a delightful change of pace for pears! Thank you!

      Reply
      • Maria

        November 20, 2023 at 10:08 pm

        How wonderful Joann! Thanks so much for sharing!

        Reply
    2. Trace

      November 02, 2023 at 6:13 am

      5 stars
      Oh so tasty. Easy to prepare & portion for a big crowd. We loved the pear & have used as base recipe with different fruits/ nuts. Used tinned pear, tinned peach & tinned apricot halves as well as fresh. Walnuts/ macadamias/ pine nuts too. Always kept spices same. It’s our Christmas cake this year too. Thanks Maria for your masterpiece.

      Reply
      • Maria

        November 02, 2023 at 8:24 am

        Thank so much for taking the time to share Trace ♥

        Reply
    3. Julie Jensen

      November 01, 2023 at 12:05 pm

      Pear cake is Not printing!!

      Reply
      • Maria

        November 02, 2023 at 8:26 am

        Hi Julie! I’m sorry to hear this. I just checked and it is working fine on my end. Hope this issue sorts itself out for you.

        Reply
    4. Eda Robinson

      November 01, 2023 at 11:11 am

      Can you substitute gluten free flour for this recipe?

      Reply
      • Maria

        November 20, 2023 at 10:09 pm

        Great question Eda. I have not tried.
        Perhaps there is a reader that has and will respond. Thanks for stopping by.

        Reply
    5. Michelle Sebio

      November 01, 2023 at 9:35 am

      Love your recipes

      Reply
      • Maria

        November 01, 2023 at 9:54 am

        Thanks so much for your support Michelle!

        Reply
    6. Karen Phillips

      September 18, 2021 at 7:30 pm

      5 stars
      Is it possible to substitute apples for the pears? If yes, are there any other changes you’d recommend?
      I love everything you post! Thank you.

      Reply
      • Maria

        September 18, 2021 at 7:35 pm

        Hi Karen! Thanks so much for your interest. I am actually testing out an apple variation. I am hoping to have it posted by the end of the week. Stay tuned!
        I do have my mom’s recipe for almond apple cake if you are interested.
        Thanks so much for stopping by.

        Reply
        • Anna

          November 01, 2023 at 10:54 am

          This one is a favourite of mine! It’s a keeper!

        • Maria

          November 01, 2023 at 2:27 pm

          Thanks so much Anna ♥

    7. Val

      September 16, 2021 at 4:16 pm

      5 stars
      This looks like such a refreshing cake! Can’t wait to try it! Thanks Maria!

      Reply
      • Maria

        September 16, 2021 at 4:24 pm

        Thanks Val! It really is such a treat! Hope you get a chance to try it!

        Reply

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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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