Classic French Pear Cake Recipe

I absolutely love this recipe because it combines the natural sweetness of ripe pears with a delicate, fluffy cake that feels both indulgent and refreshing. Plus, the process of arranging the pear slices and watching them bake into a beautiful pattern is oddly satisfying and gives the cake a fancy, Instagram-worthy look.

The simplicity of this Classic French Pear Cake is something I love. The natural sweetness of ripe Anjou or Bartlett pears shines in this cake.

Pears merit the spotlight in this delicate dessert, though I don’t mean to diminish the other ingredients that create a light and tender cake with a rich flavor. I think the combination of flour, vanilla extract, and butter provides a nearly foolproof batter that yields a soft and rich cake.

Ingredients

Pears are juicy and sweet fruits that are rich in fiber and vitamin C.

Lemon Juice: Contributes a crisp, bright flavor; balances sugary sweetness; and ensures the long-lasting preservation of pears.

Flour, all-purpose: Supplies the cake with framework and carb-rich content.

The ingredient known as butter contributes several essential qualities to baked goods.

It provides richness and moisture, creating a velvety and tender crumb.

Butter also adds flavor and heightens the flavor of the other ingredients.

The creaming method, which is the most common way to incorporate air into a batter, is really about creating a finely divided emulsion of butter, sugar, and air.

Sugar in Granule Form: This is the cake’s sweetening agent, yet it goes further.

When sugar granules are heated, they melt and then reconstitute themselves, creating the fundamental structures and flavors in cake and caramel sauce (more about that glorious sauce in a moment).

And while we needn’t concern ourselves with the chemistry behind how and why it works, it is crucial to understand that granulated sugar must usually be creamed with butter to achieve these results.

Eggs: Bind together the components, impart moisture, and help the cake rise.

Vanilla Extract: Provides a fragrance that’s warm and sweet, and a depth of flavor.

Ingredient Quantities

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• 4 ripe Anjou or Bartlett pears
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup whole milk
• 2 tablespoons powdered sugar, for dusting

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Instructions

1. Prepare your oven by setting it to 350°F (175°C). Take a 9-inch round cake pan and coat it with both grease and flour.

2. Remove the skin, core, and seeds from the pears. Cut them into thin wedge-shaped slices. As in step 2, toss the pear slices with lemon juice. Set the tossed slices aside.

3. In a medium bowl, combine the flour, baking powder, and salt. Whisk together until well blended. Set aside.

4. In a broad mixing bowl, blend well the room-temperature and soft butter together with the granulated, white sugar until the mixture is light and fluffy. This requires an electric mixer and takes about 3 to 5 minutes.

5. Incorporate the eggs into the butter and sugar blend, adding them singly and beating well after each addition. Pour in the vanilla extract.

6. Slowly combine the dry ingredients with the wet ingredients, mixing in the milk only after the dry ingredients have been well blended with the wet ones. When combining the wet and dry mixtures, do so in the following order:
1. Starting with the wet ingredients in the bowl,
2. Add the dry ingredients,
3. Add all of the milk,
4. Add all of the flour,
5. Add the remainder of the wet mixture and mix just until combined. Do not overmix. This is a muffin batter and should be a little lumpy.

7. The batter is poured into the cake pan prepared in advance, and the top is smoothed with a spatula. The slices of pear are arranged in a circular pattern over the batter and pressed in slightly.

8. Bake in the oven that has been preheated to 350 degrees Fahrenheit for a time span that will be somewhere between 45 and 55 minutes. A toothpick poked into the very middle of the cake will yield one of two results: it will come out clean, or it will not. If it comes out clean, the cake is done. If it does not come out clean, the cake is still done if you poke it one final time in a different spot.

9. Let the cake cool in the pan for roughly 10 minutes. After that, move it to a wire rack. Let it cool completely.

10. After the cake has fully cooled, sprinkle the top with powdered sugar before you serve it. Enjoy your classic French pear cake!

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Bowl for tossing pears
7. Medium mixing bowl
8. Whisk
9. Large mixing bowl
10. Electric mixer
11. Spatula
12. Toothpick
13. Wire rack
14. Sifter or fine mesh strainer (for dusting powdered sugar)

FAQ

• Can I use a different type of pear for this cake?You can use any type of pear you have, but Anjou or Bartlett pears are recommended because of their flavor and texture.
• Is it necessary to peel the pears before adding them to the cake?It is recommended to peel the pears so that the cake has a smooth texture.
• What can I substitute for whole milk?Use either 2% milk or a non-dairy substitute such as almond or oat milk. However, the texture may vary slightly.
• Can this cake be made gluten-free?It is possible to use a gluten-free flour blend in place of the all-purpose flour. For the best results, make sure your gluten-free blend has xanthan gum.
• How do I know when the cake is done baking?A toothpick inserted into the center should come out clean when the cake is done, which is usually after 40-45 minutes in the oven.
• How should the cake be stored?Keep the cake in an airtight container. Room temperature is its best bet for up to 2 days. After that, send it to the fridge, where it can last up to 5 days. So, 7 days total. But really, there’s no way the cake will last that long.

Substitutions and Variations

Use Bosc or Comice pears instead of Anjou or Bartlett pears.
For lemon juice: Use lime juice or a splash of apple cider vinegar.
When using gluten-free flour to substitute for all-purpose flour, consider using either a gluten-free flour blend or whole wheat flour for a heartier texture.
Instead of granulated sugar: Use coconut sugar or light brown sugar for a deeper flavor.
Substituting whole milk: Opt for almond milk or oat milk as dairy-free options.

Pro Tips

1. Choose the Right Pears Use ripe but firm Anjou or Bartlett pears to ensure they hold their shape during baking without becoming mushy. This will give your cake an excellent texture and flavor.

2. Prevent Overmixing When combining the wet and dry ingredients, mix until just combined to prevent overworking the batter. Overmixing can result in a dense cake, so aim for a slightly lumpy batter.

3. Room Temperature Ingredients Ensure that the butter, eggs, and milk are at room temperature before you start. This helps the ingredients to combine more smoothly and results in a better texture.

4. Arrange Pears Beautifully When arranging the pear slices on top of the batter, aim for an even, circular pattern. This not only looks attractive but also ensures even distribution of fruit in each slice of the cake.

5. Bake Evenly To ensure even baking, rotate the cake pan halfway through the baking time. This helps achieve an even golden color and ensures the cake cooks uniformly throughout.