EASY FRESH PEAR CAKE
Easy fresh pear cake is so good.
This easy fresh pear cake can be put together in little time and is wonderful with coffee or as a dessert anytime. Make this cake if you need something in a hurry of if you just have pears on hand you need to use. You don’t even need a mixer with this cake. It is just that easy! You could double the recipe for a larger cake. This one keeps well for several days. I don’t refrigerate this cake but do try to keep it in a cool place. You might also like our recipe for fresh pear pecan bread that is so good.
Easy fresh pear cake will quickly become a favorite cake.
2 cups chopped or diced and peeled fresh pears
3/4 cup white granulated sugar
2 eggs
1/3 cup cooking oil
1 teaspoon vanilla extract
2 tablespoons butter, melted
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup chopped walnuts or pecans
In a bowl combine sugar with diced pears and mix together with a spoon. Add the eggs, cooking oil, vanilla and melted butter. Mix all with a spoon. In a large bowl whisk together the flour, salt, baking powder, ground ginger, cinnamon and cloves. Combine the flour mixture with the pear mixture and stir all ingredients together with a spoon until all ingredients are wet. Spray an 8 x 8 baking dish with cooking oil. Pour in cake batter and sprinkle nuts on top. Bake in a preheated 350 degree oven for 35 to 40 minutes or until center tests done. We don’t think this cake needs frosting but we do sprinkle on some powdered sugar before serving. Makes 1 cake. Enjoy!
Easy Fresh Pear Cake
Ingredients
- 2 cups chopped or diced and peeled fresh pears
- 3/4 cup white granulated sugar
- 2 eggs
- 1/3 cup cooking oil
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts or pecans
Instructions
- In a bowl combine sugar with diced pears and mix together with a spoon. Add the eggs, cooking oil, vanilla and melted butter. Mix all with a spoon. In a large bowl whisk together the flour, salt, baking powder, ground ginger, cinnamon and cloves. Combine the flour mixture with the pear mixture and stir all ingredients together with a spoon until all ingredients are wet.
- Spray an 8 x 8 baking dish with cooking oil. Pour in cake batter and sprinkle nuts on top. Bake in a preheated 350 degree oven for 35 to 40 minutes or until center tests done. We don’t think this cake needs frosting but we do sprinkle on some powdered sugar before serving.
Don’t forget to pin easy fresh pear cake.
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This cake was quick and easy to put together. I added 1/4 to. of cardamom. And yes powder sugar is perfect on top. I think a glaze would be too sweet for me but my pears were really sweet to begin with. Pears that aren’t as sweet would work with a glaze on top.
Thank you for this great recipe.
I bought ripe pears at Costco knowing we couldn’t eat them all before they went bad. I found this recipe and OMG…it was delicious!!! The recipe is easy to make and I didn’t change anything other than to add a bit less than 3/4 cup of sugar.
I want to make another pear cake but want to freeze it. Does this cake freeze well? I’m sure the cake itself will be fine but what about the pears?
I’m so glad this was such a hit! We love this cake too. I have never tried freezing it, but I don’t see why it wouldn’t work.
This cake has wonderful autumn flavours. It tastes great warmed up with a scoop of vanilla ice cream on top.
I made it with a few substitutions – used gluten free flour, flax egg, melted coconut oil instead of cooking oil and coconut palm sugar instead of white sugar.
It’s very easy to make and I love the fact that I don’t need to pull out the mixer.
Wonderful recipe. I had pears I had to use up so I was looking for a simple recipe. This fit the bill perfectly. I doubled it and put it in a 13″ X 9″ pan and it was ready in 40 minutes. The spices were perfect for a fall evening. I look forward to another piece for breakfast tomorrow.
YAY! So glad to hear this was a hit!
Excellent and easy recipe !! Thank you!!
Simple and flavorful. I upped the spice amount and included a little fresh nutmeg. I also didn’t have any plain nuts, but had some candied pecans- really tasty. Not overly sweet. Would be great with brunch or dessert.
Does this freeze easily? ( for making ahead?)
I havent tried freezing it, but I think it would work just fine.
I made this once to practice for a birthday party for a gluten free friend. It was delicious, but I had to bake it an extra 30 minutes.( I covered it) I think this is because of the gluten free flour. Can anyone give me tips on modifications to the recipe when using gluten free flour ( brown rice, potato, tapioca, and xantham gum mix).
It is the best! I followed the recipe and added a shot of Crown Royal Carmel to the batter. For the nuts I used sliced almonds. Sevred it with whipped cream. Everyone raved about. I will make this again. Best recipe for fresh pear cake that I have found. Thank you
You are very welcome! So glad it was a hit!
This was delicious!! So moist! I made 3 different batches to see how it would turn out, all without nuts as I usually do. One batch by recipe in 8×8-YUM. One batch in an 8×8 but replaced oil w/homemade applesauce, as I usually do with cakes, etc that call for oil-YUM. One w/applesauce in a bundt pan (used same amount, so did not fill the pan but it was a cute little cake to give to the owner of the pear tree) dusted with cinnamon and diced pears sprinkled in the bottom (which became the top)-YUM, although I don’t think I prepped it properly because the top where the pears were stuck and wasn’t as pretty.
ABSOLUTELY you should try this.
Loved the simplicity of the recipe that turned out delicious, totally awesome. I served mine with some custard and it was heavenly. I had to keep mine a wee bit longer in the oven, other than that stuck to the proportions with the exception of topping with chopped pecans and finishing up with a light honey glaze. Thanks for making the recipe available to all.
OMG! This was amazing! I made some minor alterations. I’m gluten free, so I used King Arthur’s 1:1 gluten free flour. Didn’t have cloves, so I used ground allspice. My pears were way overripe, so I cut the sugar in the batter down to half a cup. Reading the recipe, I felt like it needed something to cut the sweetness a bit, so I added just about a teaspoon of lemon juice and a quarter teaspoon of lemon zest into the liquid ingredients. I also grated in about a teaspoon worth of fresh ginger root, in addition to the powdered ginger. (I love ginger!) I don’t use powdered sugar so I just sprinkled a little raw sugar on top before baking. Adds a nice texture with the pecans.
I know it might sound like I changed a lot but I really didn’t. The basic recipe was yours, and it came out amazing! I can honestly say that this was probably the best cake I’ve ever had that didn’t involve chocolate! Thank you so much for sharing it!!!
So glad it was a hit for you!!!
A great recipe,to,use up a few pears; I made it with an all-purpose gluten-free flour and it turned out great; I’d probably skip the cloves next time and add a bit more cinnamon (just a personal preference ) for,this cake. A nice dessert w/a bit of whipped cream.!
This is a great quick batter cake. My pears were very ripe and sweet, so I reduced the sugar to 1/2 cup & sprinkled raw sugar on top before baking. ( I always put raw sugar on top of my quick breads & muffins. Makes a nice sweet, crunchy topping) Also added the pecans directly into tbe batter instead of on top. And used whole wheat pastry flour…love the nuttiest it adds.
Thank you for the recipe.