Fresh Pear Cake

A round pear almond cake topped with sliced pears, almond flakes, and powdered sugar, displayed on parchment paper.

This Fresh Pear Cake is soft, buttery, and lightly sweet, with ripe pears baked right into the top. It bakes up moist and golden, with a simple crumb that lets the pears shine.

Course Dessert

Cuisine American

Keyword fresh pear cake, pear cake

Prep Time 15

Cook Time 37

Total Time 52

Servings

Calories 270kcal

Author Katie Cooksey

Ingredients

2 pears very ripe, peeled, cored, and thinly sliced
1/2 cup unsalted butter softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sliced almonds for topping, optional
1 tablespoon powdered sugar for dusting, optional

Instructions

Preheat the oven to 350° F. Prepare an 8-inch round cake pan with parchment paper and grease well.
In a large bowl, using an electric hand mixer, cream together butter and sugar until light and fluffy, about 1 minute.
Beat in eggs one at a time, then stir in vanilla extract.
In another bowl, whisk together flour, baking powder, and salt. Gently fold into the wet mixture until combined.
Pour batter into the prepared pan. Arrange pear slices on top in a circular pattern, slightly overlapping. Sprinkle sliced almonds on top, if desired.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Notes

Storage Instructions

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. This pear cake can be made a day ahead and actually slices even better once fully cooled. To freeze, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

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