The Pear Cake is a soft, aromatic cake made with ripe pears and fragrant cardamom. It’s a deliciously simple, yet rich cake that’s perfect for fall and winter. This cake is moist on the inside, with just the right amount of sweetness and spice. The juicy pears lend a natural sweetness, while the cardamom adds a lovely warmth, making it a cozy treat. It’s easy to whip up, requires minimal ingredients, and fills the house with the most inviting aroma while it bakes. It’s also a great way to use up those extra pears lying around in the fridge.
Pear Cake
Pear Cardamom Cake Recipe – French Pear Cake Recipe with step wise pictures. Delicious and soft pear and cardamom cake which taste amazing and is super easy to make. This recipe is perfect for this fall and winter time. Yesterday i saw beautiful crispy pear lying in the fridge. I have no problem finishing those, because they are fresh and tasted amazing.
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But my passion for baking urged me to use them and bake something. So i decided to bake a proper fall inspired pear cake, when i surfed the internet i came across this pretty simple recipe and immediately tried it out. The outcome was so yum, it tasted just divine and guess what, the cake is over by now.
About Pear Cake
This recipe is inspired by a classic French-style pear cake. It has a lovely balance of sweetness and spice, with cardamom infusing the batter and pears on top adding extra moisture and texture. The beauty of this cake lies in its simplicity. The combination of pears and cardamom isn’t overpowering but instead creates a delicate flavor profile that makes each bite a little bit magical. As I was preparing it, I couldn’t help but think about how fall is all about comfort food – the kind of recipes that you can bake and share with loved ones. And this cake absolutely fits that bill.
One of the things I love most about this recipe is how quickly it comes together. From start to finish, it only takes about 50 minutes. No complicated steps or fancy equipment – just basic ingredients, a mixing bowl, and a cake pan. It’s the kind of cake that’s ideal when you’re in the mood for something homemade but don’t want to spend all day in the kitchen. And, the best part? The recipe calls for only one egg, which makes it an excellent option if you don’t have many eggs on hand.
The pears in this cake help make it extra moist. As the cake bakes, the pears soften and release their juices into the batter, creating a texture that’s just right. The cardamom adds a slightly spicy fragrance, which is perfect for the cooler months when you want a dessert that feels warming without being heavy. The slightly crispy, sugary top is an added treat, adding both texture and sweetness. It’s a cake that will make you feel connected to the changing seasons, all while delivering an irresistible taste.
This cake works wonderfully as a dessert after dinner, a snack with your afternoon tea, or even a breakfast treat. The recipe combines simple ingredients that you probably already have in your kitchen. With a few simple steps, you’ll have a cake that’s ready to impress family and friends.
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Double Chocolate Banana Muffins
Why This Recipe Works
The combination of unsalted butter, sugar, and vanilla extract creates a lovely, rich base for the cake. The egg helps bind everything together and contributes to the soft texture. Baking powder and baking soda ensure the cake rises beautifully, while the cardamom powder brings an aromatic warmth to every bite. All-purpose flour gives the cake its structure, while the yogurt and milk add moisture and a slight tang, balancing out the sweetness of the pears and sugar.
Why I Love This Recipe – The moment the cake comes out of the oven, the whole house smells like a dream. The cardamom makes me feel like I’m sitting by a fire with a cup of tea, reading a good book. Another reason this cake holds a special place in my heart is because it’s simple enough to make, but always feels like a treat. It’s the kind of dessert you can whip up when you’re expecting company or when you just want something homemade to snack on. My family loves this cake because it’s light yet flavorful, and the pears provide a natural sweetness that doesn’t overwhelm. Every time I make it, they’re excited for dessert, and I can’t tell you how quickly it disappears!
Finally, the sliced pears provide an irresistible fruity flavor, and the sprinkle of sugar on top gives the cake a golden, slightly caramelized finish that adds both sweetness and crunch. What makes this recipe work so well is the balance of flavors and textures. The pears release just enough moisture to keep the cake soft and tender, while the cardamom adds a spicy note that isn’t overpowering.
It’s also versatile – I’ve made this cake with different fruits before, and it works well with apples or even peaches. But the pears and cardamom are the winning combo for me. This cake always makes me think of fall, and every time I make it, I’m reminded of how much joy the simplest recipes can bring.
Ingredients
Unsalted Butter: unsalted butter creates a smooth and rich base for the cake. It helps provide the tenderness you expect in a good cake and also contributes to the flavor.
Sugar: sugar sweetens the cake just right without making it overly sugary. The sugar also helps in browning the cake as it bakes.
Vanilla Extract: Just 1 teaspoon of vanilla extract adds a wonderful aroma and enhances the overall flavor profile of the cake.
Egg: egg binds the ingredients together, helping with the cake’s structure and texture. It also adds richness and moisture.
Baking Powder & Baking Soda: baking powder and baking soda ensure the cake rises beautifully and has a soft, light texture.
Salt: A pinch of salt balances the sweetness of the sugar and enhances the other flavors.
All-Purpose Flour (Maida): all-purpose flour provides the structure for the cake. It helps hold everything together while keeping the cake light and airy.
Cardamom Powder: cardamom powder gives the cake a warm, aromatic flavor that’s perfect for fall. It complements the pears beautifully.
Yogurt (Curd): yogurt adds a slight tang and keeps the cake moist without being too heavy.
Milk: milk helps adjust the batter to the right consistency, ensuring the cake is smooth and easy to pour into the pan.
Pears: pears (peeled and sliced thinly) are the star of the recipe, adding natural sweetness, moisture, and a soft texture to the cake.
Sugar for Topping: sugar are sprinkled on top of the cake, giving it a slightly crunchy, caramelized finish.
Hacks
1. Use Overripe Pears: If your pears have gotten a little too soft to eat raw, don’t toss them! They’re actually perfect for baking. Overripe pears are sweeter and juicier, which adds more flavor and helps keep the cake moist and tender.
2. Room Temperature Ingredients: Before you start baking, take the butter, eggs, and yogurt out of the fridge and let them sit for about 30 minutes. When everything is at room temperature, it blends more easily and makes the cake batter smoother this really helps with the final texture.
3. Quick Substitute for Yogurt: No yogurt on hand? No problem! Just mix 1⁄2 cup milk with 1 teaspoon of lemon juice or vinegar and let it sit for 5–10 minutes. It’ll curdle slightly and work just like buttermilk, keeping your cake soft and moist.
4. Avoid Over-mixing: Once you add the dry ingredients (like flour), mix the batter gently—just until everything is combined. Over-mixing can make the cake dense and chewy instead of soft and light.
5. Check with a Toothpick: Start checking the cake around the 30-minute mark. Insert a toothpick in the center—if it comes out clean or with a few soft crumbs, the cake is done. If it comes out with wet batter, give it a few more minutes and check again.
Pear Cake (Step by Step Pictures)
1)Take butter and sugar in a bowl
2)Add in vanilla
3)Whisk till creamy
4)Add in egg
5)whisk till creamy
6)Add in baking powder
7)Add in baking soda
8)Add salt
9)Add cardamom powder
10)Add in all purpose flour.
11)Add in yogurt
12)Add in milk
13)Mix till combined.
14)Fold gently
15)I greased a cake pan with some oil, dust with some flour.
16)Pour batter in
17)Take some pears
18)Peel and halve them.
19)Slice thinly
20)Arrange pear slices over the cake.
21)Sprinkle top with some sugar
22)Bake till done
23)Serve
Expert Tips
Use Ripe but Firm Pears: Choose ripe yet firm pears so they hold their shape while baking. Overripe pears may release too much moisture and make the cake soggy. You can use Bosc or Bartlett pears—both work great in baking.
Don’t Over-mix the Batter: Once you add the flour, mix gently. Overmixing can make the cake dense and dry. Just fold until the ingredients are combined—it’s okay if a few lumps remain.
Make it Eggless: You can easily make this egg-free by replacing the egg with 1⁄4 cup of applesauce or mashed banana. The texture will still be soft and moist.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it for longer, you can store it in the fridge for up to a week. Just make sure to let it come to room temperature before serving to get the best flavor and texture.
Serving: This cake is best served on its own, but if you’re looking to elevate it, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It’s also delicious with a hot cup of chai, making it the perfect snack for a cozy afternoon.
Variations
Spicy Twist: If you enjoy warm and cozy spices, try adding a pinch of cinnamon or nutmeg along with the cardamom. It gives the cake a comforting aroma and an extra layer of flavor—perfect for colder days.
Nutty Version: Want a little crunch? Toss in a handful of chopped walnuts, almonds, or even pecans. They add a nice texture and pair well with the mild sweetness of the cake.
Gluten-Free Option: Need to go gluten-free? Just swap the all-purpose flour with a gluten-free flour blend. Choose one that’s meant for baking so the cake still turns out soft and fluffy.
Fruity Variations: You can switch the pears with thinly sliced apples, plums, or peaches depending on what’s in season. All work well, but make sure the fruit isn’t too juicy or overripe.
FAQ
Q: Can I use other fruits instead of pears?
Yes, definitely! Apples, peaches, or even plums can be used instead of pears. Just make sure to slice them thinly so they bake evenly and soften nicely in the oven.
Q: Can I make this cake ahead of time?
Absolutely. You can bake it a day or two in advance. Just let it cool fully and then store it in an airtight container at room temperature or in the fridge. Before serving, let it sit out for a bit to come to room temperature.
Q: Can I make this recipe vegan?
Yes! You can swap the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water – let it sit for 5 minutes). Use plant-based yogurt and milk like almond, soy, or oat milk. The cake will still turn out soft and tasty.
Q: Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the sugar if you prefer a less sweet cake. Just keep in mind it might affect the texture a bit, but it should still be good.
More Cake Recipes
📖 Recipe Card
Pear Cake Recipe | Pear Cardamom Cake Recipe
Servings: 8 servings
Calories: 213kcal
Equipment
18 cm round cake pan
Mixing Bowl
OTG
Notes
Don’t Overmix the Batter: Once you add the flour, mix gently. Overmixing can make the cake dense and dry. Just fold until the ingredients are combined—it’s okay if a few lumps remain.
Make it Eggless: You can easily make this egg-free by replacing the egg with 1⁄4 cup of applesauce or mashed banana. The texture will still be soft and moist.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it for longer, you can store it in the fridge for up to a week. Just make sure to let it come to room temperature before serving to get the best flavor and texture.
Serving: This cake is best served on its own, but if you’re looking to elevate it, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It’s also delicious with a hot cup of chai, making it the perfect snack for a cozy afternoon.
Nutrition
Serving: 1servings | Calories: 213kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 177mg | Potassium: 105mg | Fiber: 2g | Sugar: 21g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
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