Sweet & Moist Pear Cake

I have to admit, pears don’t always get the attention they deserve. Apples usually steal the spotlight, but when I bake with pears, I remember just how good they are.

Soft, juicy, and naturally sweet, they have this quiet charm that makes them perfect for baking.

This Pear Cake is something I love making on days when I want dessert to feel a little special without spending hours in the kitchen.

The batter is simple, yet the way those pear slices bake on top—turning golden and slightly caramelized—makes the cake look like it came straight from a bakery.

Every bite is tender, buttery, and just sweet enough, with those pears giving a gentle fruitiness that feels comforting in the best way.

What I enjoy most is serving it with a spoonful of whipped cream on the side. It feels like a small reward, something you can enjoy with tea or share after dinner.

It’s the kind of cake that makes you stop for a moment and just enjoy where you are.

Table of Contents

Pear Cake Recipe

Ingredients:

1 ½ cups (190 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine salt
½ tsp ground cinnamon
½ cup (115 g) unsalted butter, softened to room temperature
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup (120 ml) plain yogurt (unsweetened, thick)
2 medium ripe but firm pears (preferably Bosc or Bartlett)
1 tsp lemon juice (to prevent browning of pear slices)

For Serving (optional but recommended):

Lightly sweetened whipped cream
A pinch of ground cinnamon for dusting

Instructions

Grease a 9-inch (23 cm) round cake pan with butter or line the bottom with parchment paper.
Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the softened butter with sugar using an electric mixer until pale and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Add half of the dry flour mixture to the butter mixture, and gently fold.
Add the yogurt and mix until just combined.
Add the remaining flour mixture and mix until the batter is smooth but do not overmix.
Peel the pears only if you prefer (the skin adds extra flavor and beauty, so keeping it on is recommended for the look in the image).
Cut the pears in half, core them, and then slice thinly into even wedges.
Toss the slices with lemon juice to prevent discoloration.
Spread the batter evenly into the prepared cake pan.
Arrange the pear slices decoratively on top in a circular fan pattern, slightly overlapping, starting from the outer edge and working toward the center.
Press them lightly into the batter so they sink just a little but still remain visible on top.
Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover with foil for the last 10 minutes of baking.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Slice and serve with a generous spoonful of whipped cream and a light dusting of cinnamon for the same finish shown in the image.

How Do You Decorate a Pear Cake To Make It Look Pretty?

Pear cake naturally looks beautiful, but small touches make it bakery-style.

Arrange pears in a pattern: Fan them out in circles or lines before baking.
Dust with powdered sugar: A light sprinkle after cooling gives a clean finish.
Add a glaze: Brush with apricot jam or honey for shine.
Serve with sides: Whipped cream, vanilla ice cream, or custard make it look elegant.

How Do You Make a Moist Pear Cake From Scratch?

Moist pear cake depends on balance: soft fruit, the right fat, and not overmixing the batter.

Choose ripe but firm pears: Soft pears release too much juice and make the cake soggy.
Use yogurt or sour cream: They add moisture and keep the crumb soft.
Cream butter and sugar well: This traps air and makes the cake fluffy.
Do not overmix: Once flour is added, mix gently so the cake doesn’t turn dense.
Bake at the right temperature: Too high heat dries the cake; stick to medium heat for even baking.

How Do You Keep Pears From Sinking To The Bottom Of The Cake?

Pears are heavier than batter, so without the right steps, they slide down while baking.

Slice pears thinly: Smaller, lighter pieces stay better in the batter.
Pat pears dry: Too much juice makes them sink.
Coat in flour: Lightly dust pear slices with flour before adding to the batter.
Layer on top instead of mixing in: Arrange neatly on top so they bake into the cake.

Can Pear Cake Be Made Ahead Of Time?

Yes, you can easily make pear cake ahead for gatherings or family desserts. It often tastes even better the next day as the flavors settle.

Bake a day early: Cool completely, then wrap tightly to keep it fresh.
Store at room temperature: Use an airtight container for up to 2 days.
Rewarm before serving: A few seconds in the microwave or a short time in the oven brings back the fresh-baked taste.

Can I Make Pear Cake Without Eggs?

Yes, pear cake can be made without eggs by using substitutes that bind the batter well.

Applesauce: ¼ cup per egg – keeps cake moist and soft.
Mashed banana: ¼ cup per egg – gives a slightly fruity flavor.
Yogurt: ¼ cup per egg – helps create a tender texture.
Flaxseed meal: 1 tbsp ground flax + 3 tbsp water = 1 egg replacement.

Is Pear Cake Better With Butter Or Oil?

Both butter and oil work, but they give slightly different results.

Butter: Adds rich flavor and a fine crumb texture.
Oil: Makes the cake more moist and stays soft even after chilling.
Best choice: Use butter for flavor and add a little oil for extra moistness.

How Do I Store Pear Cake And How Long Does It Stay Fresh?

Proper storage keeps pear cake soft and flavorful for longer.

Room temperature: Store in an airtight container for 2 days.
Refrigerator: Keeps fresh up to 5 days – cover well to prevent drying.
Reheat gently: Warm slices before serving to refresh flavor.

Can Pear Cake Be Frozen?

Yes, pear cake freezes well if wrapped carefully. It keeps its taste and texture when thawed correctly.

Cool completely before freezing: Never freeze warm cake.
Wrap in plastic + foil: Double wrapping avoids freezer burn.
Freeze in portions: Easier to thaw only what you need.
Thaw at room temperature: Keeps the cake moist and soft.