Fresh Pear Cake And Glaze
A moist and flavorful pear cake featuring tender slices of fresh pears and a sweet glaze. Its tender crumb and fruity aroma make it perfect for dessert or a sweet brunch treat, appealing to fruit lovers and those seeking a comforting, easy-to-make cake with a hint of elegance.
Ingredients
Instructions
- Combine sugar, eggs, and oil; beat well.
- Combine flour, soda, and salt.
- Add the flour mixture to the sugar mixture, one cup at a time, mixing well after each addition.
- Stir in vanilla, cinnamon, and sliced pears.
- Spoon batter into a well-greased 10-inch Bundt or tube pan.
- Bake at 350°F (175°C) for 1 hour.
- Remove from pan and allow to cool.
- Top with glaze.
Tips & Substitutions
For added depth, consider incorporating a teaspoon of cinnamon into the batter. If you don't have salad oil, canola or vegetable oil works just as well. Make sure the pears are ripe for the best flavor. Be sure to grease the pan thoroughly to ensure an easy release. You can also experiment with adding nuts for texture, which pairs beautifully with the fresh fruit.
Serving Suggestions
This Fresh Pear Cake is delightful on its own, but you can enhance it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a cup of coffee or tea for an afternoon treat. For a festive touch, serve it alongside Mulberry Shortcake for a dessert spread that highlights seasonal fruits.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. To reheat, slice and microwave for 10-15 seconds or until warm. The glaze can be made in advance and stored separately, ready to drizzle over the cake just before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Pear Cake And Glaze contains roughly 686 calories, with 6g protein, 72g carbohydrates, and 27g fat. It is a good source of vitamin C (16% of the Daily Value), calcium (15% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 522mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of pears?
Yes, you can substitute pears with apples or peaches depending on your preference. Just ensure that whatever fruit you choose is ripe and sliced thinly to maintain the cake's texture. Adjust the sugar slightly if the fruit is sweeter or more tart than pears.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, give it an additional 5-10 minutes in the oven. Keep an eye on it to avoid overbaking.
Can I freeze the Fresh Pear Cake?
Absolutely! You can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and reheat if desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).