FRESH PEAR CAKE

Fresh Pear Cake

This Fresh Pear Cake recipe is easy to make and one you will enjoy many times in the future.

This fresh pear cake is wonderful for any holiday or event.

4 medium sized fresh pears, peeled, cored and grated or about 2 cups

3 cups all-purpose flour

1/2 cup white granulated sugar

1/2 cup brown sugar

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

12 tablespoons butter or 3/4 cup, melted

1/2 cup sour cream

1/2 cup buttermilk

3 eggs

1 teaspoon vanilla extract

1 cup chopped nuts, walnuts or pecans, Optional

 

TOPPING

1 cup powdered sugar

4 or 5 tablespoons milk

1 teaspoon vanilla extract

Whisk together flour, white sugar, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon and cloves in a large mixing bowl until well mixed.  Add melted butter, sour cream, buttermilk, eggs,  vanilla extract and pears stirring with a spoon to mix well.  Fold in nuts.  Pour into a well sprayed 10 inch bundt pan.  Bake in preheated 350 degree oven 60 to 70 minutes checking to make sure cake is done on the inside.  Cool for 20 to 25 minutes and remove from pan. Let cool.  Combine the topping ingredients mixing well and drizzle over cake.  Enjoy!

Note:  You can frost this cake with cream cheese frosting or even caramel frosting would be good if you don’t want to use the powdered sugar topping.  It would also be good just sprinkled with powdered sugar. I have posted the cream cheese frosting and caramel frosting recipes below for your convenience.

Recipe for Cream Cheese Frosting

Recipe for Caramel Frosting

Fresh Pear Cake

If you like this recipe, you might also like my recipe for Peach Cake.

Print Recipe
5 from 10 votes

Fresh Pear Cake

This fresh pear cake is really easy to make and wonderful to enjoy with your family and friends.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Cake
Cuisine: American
Keyword: Pear Cake
Author: The Southern Lady Cooks

Ingredients

  • 4 medium sized fresh pears peeled, cored and grated or about 2 cups
  • 3 cups all-purpose flour
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 12 tablespoons butter or 3/4 cup melted
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts walnuts or pecans, Optional

TOPPING

  • 1 cup powdered sugar
  • 4 or 5 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  • Whisk together flour, white sugar, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon and cloves in a large mixing bowl until well mixed.  Add melted butter, sour cream, buttermilk, eggs,  vanilla extract and pears stirring with a spoon to mix well.  Fold in nuts.  Pour into a well sprayed 10 inch bundt pan.  Bake in preheated 350 degree oven 60 to 70 minutes checking to make sure cake is done on the inside.  Cool for 20 to 25 minutes and remove from pan. Let cool.  Combine the topping ingredients mixing well and drizzle over cake.
  • Note:  You can frost this cake with cream cheese frosting or even caramel frosting would be good if you don't want to use the powdered sugar topping.  It would also be good just sprinkled with powdered sugar. I have posted the cream cheese frosting and caramel frosting recipes below for your convenience.

 

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29 Comments

  1. Can I freeze this cake?

    1. The Southern Lady says:

      I have never tried to freeze this cake, but so no reason why you couldnt.

  2. Do you want to use all the juice from the pears or just more the pulp? these pears are dripping juicy. Wondering if I should strain it

  3. Sharon Walker says:

    Made this pear cake exactly by the recipe and it was wonderful.5 stars

  4. Delicious cake! I subbed buttermilk for almond milk with a splash of distilled white vinegar. I left off the glaze so not to add extra sugar, but I know caramel would be so yummy since I make it for my apple cake.5 stars

  5. This was a delicious recipe! This is now my second time making it and I am wondering what kind of bundt pan do you use (glass, non-stick etc.)? If using a dark pan, should we decrease the temperature? Thanks!5 stars

    1. The Southern Lady says:

      I use a dark non stick pan and it has always worked just fine.

  6. Mollie L Flowers says:

    Can I substitute apples for the pears?

    1. The Southern Lady says:

      Yes, I’m sure you could!

  7. This cake is awesome. I replaced the buttermilk and sour cream with one cup of plain yoghurt since I always have yoghurt in the fridge. I also kept half the pears in chunks. Everyone loves it and the recipe works every time.5 stars

    1. The Southern Lady says:

      Yay! We’re thrilled you enjoyed it!

  8. Delicious! Alterations: Chopped the pears for a more rustic cake, replaced 3/4 cup butter with 1/2 c apple sauce and 1/4 c butter for a healthier cake. Reduced the sugars by 1/2 because we enjoy less sweet lower calorie desserts. Always love to round my spice teaspoon measures for extra flavor delight! Did not need to top w glaze, simple and delicious as is. Cooked in my mini Breville convection oven only took 40 minutes in a bundt pan.5 stars

  9. MommyOf3Girls says:

    Made this using up pear fruit cups my girls didn’t care for. Worked wonderful and they enjoyed the cake!5 stars

    1. The Southern Lady says:

      That’s wonderful! So glad they enjoyed the cake.

  10. Any chance I could do 1 cup of yogurt instead of the sour cream and buttermilk? I don’t have either, but I do have plain yogurt.

    1. The Southern Lady says:

      I think it might work but cannot advise you to do it since I have not tried it, Emily.

  11. susan militello says:

    loved it, took it to work & everyone loved it

    1. The Southern Lady says:

      Thank you so much, Susan! So happy you enjoyed the recipe.

  12. Excellent! Moist and not overly sweet. I made cream cheese frosting and thought it was just right for this cake! My cake took less time to bake than the recipe says. Thank you for this recipe.5 stars

    1. The Southern Lady says:

      You’re very welcome Pam. So glad you enjoyed this cake! The frosting sound perfect.

  13. The Southern Lady says:

    Clelia, I have no idea why it didn’t cook. You can see from the pictures the cake worked well for me and another from the comments. Not every recipe works for everyone, but I cant imagine why something in the over for 2 hours wouldn’t be done. So sorry.

  14. Hi, Can I use vegetable oil instead of butter?

    Tks! 🙂

    1. The Southern Lady says:

      Yes, I think you could do that.

  15. Can I use gluten free flour in this recipe. Love following you on Pinterest

    1. The Southern Lady says:

      So glad you’re following! I have never made this with gluten free flour so I can’t really advise. Sorry.

  16. I made this cake this week as my husband loves pears and I had some that were too ripe for just eating, so I made this and it was very good! We both enjoyed the cake very much. It was very moist and the powdered sugar topping was also very good. Thank you for the recipe!5 stars

  17. Would it be possible to use canned pears in this recipe? I really need to use some canned pears I have before they expire. I hope so! This looks awesome.

    1. The Southern Lady says:

      I have not tried it with canned pears so I really can’t advise you. I would make sure they were drained really good.

  18. tracyfridley says:

    This recipe is very timely for me! I just discovered a pear tree, on a vacant lot down the street, that is teeming with pears. They’re even scattered all over the ground. I pick up a few each morning, when I’m out walking. They’re so sweet and juicy! I can’t wait to make this delicious-sounding cake!