Pear Cake
A moist and flavorful pear cake featuring tender pears, chopped nuts, warm spices, and a hint of vanilla. Perfect for afternoon tea or dessert, this cake combines natural fruit sweetness with a nutty crunch and aromatic spices, appealing to fruit lovers and those seeking a comforting homemade treat.
Ingredients
Instructions
- Combine chopped pears, sugar, and chopped nuts in a mixing bowl.
- Add flour, nutmeg, salt, cinnamon, and baking soda to the pear mixture and mix well.
- Add beaten eggs, oil, and vanilla to the mixture and stir until combined.
- Pour the batter into a greased and floured tube pan.
- Bake at 325°F for 1 hour and 20 minutes.
- Allow the cake to cool before serving.
Tips & Substitutions
For added flavor, consider substituting half of the oil with applesauce for a lighter cake. If you have other fruits on hand, diced apples or even crushed pineapple can be great alternatives to pears. Adding a splash of vanilla extract enhances the overall taste. Ensure your baking soda is fresh for the best rise, and try using whole wheat flour for a healthier option.
Serving Suggestions
This pear cake is delightful on its own but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or tea for a cozy afternoon treat. It also makes a charming dessert alongside a slice of Morning Pumpkin Coffee Cake for a seasonal gathering.
Storage & Reheating
Store leftover pear cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and microwave it for 15-20 seconds, or warm individual pieces in the oven at 300°F until just heated through, which helps maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pear Cake contains roughly 1216 calories, with 8g protein, 71g carbohydrates, and 97g fat. It is an excellent source of dietary fiber (76% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 898mg per serving (39% 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 canned pears instead of fresh?
Yes, you can use canned pears in this recipe. Just make sure to drain them well to avoid adding excess moisture to the batter. Fresh pears will give a better texture, but canned pears can work in a pinch.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking or not enough moisture in the batter. To remedy this, you can drizzle a simple syrup over the cooled cake or serve it with a sauce like caramel or a scoop of ice cream to add moisture.
Can I freeze this pear cake?
Yes, pear cake freezes well! Wrap slices in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat as 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).