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Introduction
This is a family recipe - I make it every fall when friends and family with gardens (and pear trees) bring me pears. It's really yummy with ice cream, vanilla or caramel preferably.
This is a family recipe - I make it every fall when friends and family with gardens (and pear trees) bring me pears. It's really yummy with ice cream, vanilla or caramel preferably.
Ingredients
Serves: 6
MetricCups
- 250 grams unsalted butter
- 300 millilitres sugar
- 4 eggs
- 300 grams flour
- 2 teaspoons baking powder
- 4 tablespoons milk (or cream)
- 6 pears (between 2 and 6, depending on size and personal taste - I like this cake with quite a lot of pears)
- demerara sugar (for sprinkling on top)
- 8⅚ ounces unsalted butter
- 11 fluid ounces sugar
- 4 eggs
- 10⅗ ounces flour
- 2 teaspoons baking powder
- 4 tablespoons milk (or cream)
- 6 pears (between 2 and 6, depending on size and personal taste - I like this cake with quite a lot of pears)
- turbinado sugar (for sprinkling on top)
Method
Pear Cake is a community recipe submitted by Mariavil and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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Warming Dishes
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Asked and Answered
Can I Use Canned Pears For The Pear Pistachio And Rose Cake?
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Tell us what you think
What 18 Others have said
- Posted by jumpingjules on 10th March 2024
To answer the question The sugar in mls is the same in gms. I used self raising flour - the recipe doesn’t say. I also added a touch of almond essence which made it even better.
- Posted by nade77 on 24th October 2020
@Mam21 - I do 300g of caster sugar. I made the cake to use up pears and it's become a favourite amongst friends and family. So light.
- Posted by Mam21 on 14th October 2020
I Was about to make this cake but realised the sugar is given as a fluid volume, what is the conversion into weights please?
- Posted by Majallen on 27th June 2020
This cake is massive. It's overflowing all over the oven so wasting a lot of mixture and a lot of cleaning to do. It will also feed way more than 6. I've used 5 pears.
- Posted by Mizalo on 10th June 2020
Very easy to make and delicious. I won’t have any problem using up surplus pears now.
- Posted by Mrspasquale on 21st February 2016
My new favourite cake!! I added almond extract & split the mixture between two 9" tins, which reduced cooking time. I used 4 pears, two on top of each. I then made almond butter icing to go inbetween the two cakes. Absolutely delicious.
- Posted by Kimhc on 26th October 2015
Fantastic recipe. Exactly what I was looking for to use 5 lovely pears from a colleague's garden. Followed recipe and mindful of the comments on cooking time, used a 28cm tin vs 23 cm. Worked well! Next time will do it 5-10 mins longer, but nearly perfect in 45 mins. To taste and to use ingredients at home, I used golden caster sugar (plus Demerara for the top), added a teaspoon of vanilla, 1/2 teaspoon of cinnamon and a pinch of fresh grated nutmeg. Also coated the pears in a splash of the last of a jar of stem ginger syrup and one last piece of the ginger, finely grated. Used single elmlea instead of milk, again just because it was in the fridge. Will definitely be making again!
See AlsoOur Family Banana Bread Recipe - Posted by MarieV on 12th September 2015
The batter makes a lovely, light and tender cake with the top crunchy from the demerara sugar. However it needed one and a half hours to bake. Next time I would put the pears on the top, and let them sink into the cake as it cooks, since putting them in the centre of the cake results in them sinking to bottom and making the centre of the cake sloppy. I tested at 1 hour, removed the cake but found the bottom centre uncooked. So it went back in upside down for a further 30 minutes to rectify this. I substituted cream/milk with Greek yoghurt.
- Posted by Dbugeja on 17th February 2015
Made this cake today as I had some pears that were too ripe for my fussy children and it was delicious! Thank you.
- Posted by JYPAYNE on 24th January 2015
This is a superb recipe and makes an extremely rich cake. I made 12 loaf cakes using this recipe in September when the pears were all falling off the trees ripe. I froze them all and when defrosted, they are no different to freshly baked. I'm very pleased with this recipe and have adapted it for various other fruits like apples, blueberries and blackberries too!
- Posted by Bakingbabe32 on 29th November 2014
What amazing rustic cake and tasted just perfect. I halved the recipe and added 2 pears only one pear layer in middle and one pear on top....bakes perfect.
- Posted by floetry on 21st August 2014
This is delicious and very moist meaning it kept really well for the next day. If you are worried about the comments above just keep it in a little longer. I did mine in a loaf tin so lowered the temp to around 150 degrees and kept it in for 45-50minutes. A great way to use up garden pears.
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