Poached Pear Vanilla Yogurt Cake Recipe

I’m obsessed with this luscious pear cake because it’s like a warm hug in dessert form, thanks to the dreamy combination of poached pears and creamy Greek yogurt. Baking this delight fills my kitchen with a heavenly vanilla aroma, and the best part is cutting into that first slice to find the delightful contrast of tender, juicy pears nestled in a fluffy cake—pure bliss!

I adore uniting the saccharine quality of poached pears with the creamy texture of Greek yogurt, as I’ve done in my Poached Pear Vanilla Yogurt Cake. It starts off with 1 1/2 cups of all-purpose flour, and the addition of the not-so-typical vanilla bean gives this cake an aromatic quality and an elegance that poached pears alone would not convey.

Ingredients

Pears: They contribute richness in dietary fiber, natural sweetness, and moisture.

Sugar, granulated: Supplies sweetness and helps attain a tender crumb.

Vanilla Bean: Enriches flavor with a warm, aromatic essence.

Plain flour: Supplies shape, holds sugars, and has little proteins.

Butter (no salt): Infuses the cake with moisture and flavor; crucial for achieving a tender cake crumb.

Eggs bind the constituents and add protein for structure.

The Greek yogurt contributes to the creaminess and moisture of the dish; it is high in protein and low in fat.

Ingredient Quantities

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• 2 large ripe pears, peeled, halved, and cored
• 2 cups water
• 1 cup granulated sugar
• 1 vanilla bean, halved and seeds scraped
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup plain Greek yogurt

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Instructions

1. In a saucepan of medium size, mix together 2 cups of water, 1 cup of granulated sugar, and the seeds from 1 vanilla bean, along with the bean itself. Heat over moderately high heat and bring to a simmer, stirring to dissolve the sugar.

2. Carefully put the halved, cored, and peeled pears into the syrup that is at a gentle simmer. Cover the saucepan, and poach the pears in the barely bubbling syrup for about 15-20 minutes, until they yield to a gentle poke and seem tender all the way through. They can cool to room temperature in the syrup, and you can eat them warm or cold.

3. Your oven needs to be preheated to 350°F (175°C). A 9-inch round cake pan should be greased and floured.

4. In a medium bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Whisk together until uniform and set aside.

5. In a big bowl, mix together 1/2 cup of unsalted butter and 3/4 cup of granulated sugar until they are light and fluffy. Make sure the butter is softened, and beat the mixture long enough until it seems homogeneous.

6. Add the eggs, one at a time, mixing well after each addition. Stir in pure vanilla extract.

7. Combine Greek yogurt with the batter until it is smooth and well incorporated.

8. Incorporate the dry ingredients into the wet ingredients, mixing until the two are somewhat united. Do not overmix; it is essential that the batter remain slightly lumpy.

9. Transfer the batter to the cake pan you prepared earlier. Take the pears out of the syrup and lay them, cut side down, on top of the batter.

10. Cook for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake sit in the pan for 10 minutes, then take it to a wire rack. Let it cool completely before serving.

Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Whisk
5. Knife
6. Cutting board
7. Large mixing bowl
8. Medium mixing bowl
9. Wooden spoon or spatula
10. 9-inch round cake pan
11. Oven
12. Toothpick
13. Wire rack

FAQ

• Q: Can I use canned pears instead of fresh pears?
  A: Fresh pears are recommended for the best texture and flavor, but canned pears can be used in a pinch; just make sure to drain them well.
• Q: What can I use instead of a vanilla bean?
  A: You can substitute the vanilla bean with 1 teaspoon of vanilla bean paste or an additional teaspoon of vanilla extract.
• Q: Can I make this cake with whole wheat flour?
  A: Yes, you can use whole wheat flour, but the texture will be denser. Consider using half whole wheat and half all-purpose flour for a balanced texture.
• Q: Is it possible to make this cake gluten-free?
  A: Yes, you can use a 1:1 gluten-free baking flour as a substitute for all-purpose flour.
• Q: How do I store the cake?
  A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Q: Can I add spices to the cake batter?
  A: Yes, you can add spices like cinnamon or nutmeg to the batter to enhance the flavor.
• Q: Can I use a different fruit instead of pears?
  A: Apples or peaches can be used as alternatives, but note that cooking times and flavor profiles may vary.

Substitutions and Variations

The 1 vanilla bean can be substituted with 1 teaspoon of vanilla bean paste or 1 teaspoon of vanilla extract.
For a different flavor, use equal parts coconut sugar or light brown sugar instead of granulated sugar.
For an option that doesn’t include dairy, swap out the unsalted butter for coconut oil or dairy-free margarine, using the same amount.
Replace regular Greek yogurt with an equal amount of cream, a non-dairy yogurt of your choice, or a dairy-free alternative to yogurt.
Instead of all-purpose flour, use whole wheat flour for a nuttier taste, but be aware that your baked goods might have a denser texture.

Pro Tips

1. Perfect Pears Choose pears that are ripe but firm for the best poaching results. Overripe pears might become too mushy during poaching, while under-ripe ones won’t become tender enough.

2. Vanilla Enhancement If you don’t have a vanilla bean, you can substitute with 1 teaspoon of vanilla paste or increase the vanilla extract in the cake batter for an extra vanilla kick.

3. Syrup Savvy Once your pears are poached, don’t discard the syrup! It’s infused with vanilla and pear flavor and can be reduced further to create a delicious sauce that can be drizzled over the cake.

4. Mixing Matters Be careful not to overmix the batter once the dry ingredients are added to avoid a dense cake. Instead, gently fold the ingredients until just combined for a tender crumb.

5. Arrangement Aesthetics For an elegant presentation, slice the poached pear halves into thin fans before arranging them on top of the batter. This will create a beautiful, decorative look once the cake is baked.