Pear Cake Recipe

A slice of pear cake, a dollop of whipped cream and a fork on a white plate.

5 from 1 review

Pear cake with a hint of vanilla bean is perfect in it's simplicity. It's super easy to make yet is a totally satisfying treat that you'll make over and over again.

Prep Time45

Bake Time45

Total Time1 30

Servings:10 servings

Ingredients

8 ounces granulated sugar (1 cup, divided)
2 pounds pears (about 3 large)
4 ounces unsalted butter
½ vanilla bean (split)
5 ounces all purpose flour (1 cup, see note)
¾ teaspoon baking powder
¼ teaspoon table salt
2 large eggs
1 egg yolk

Instructions

Preheat the oven to 350 °F. Generously butter a 9" springform pan. Line the bottom with a parchment round if you have one and butter the parchment as well. Set aside ¾ cup of the 8 ounces granulated sugar. Sprinkle the other ¼ cup of the granulated sugar into the pan. Roll the sugar around in the pan to coat the butter with sugar. Pour out the excess sugar and reserve that excess sugar for topping the cake.
Peel 2 pounds pears and cut them in halves. Cut out the cores. Cut a ¼" slice from the center of one pear, then chop the rest of the pears into ½" chunks. See process photos.
Melt 4 ounces unsalted butter in a small saucepan. Cook until the milk solids sink to the bottom of the pan and become brown. Drain the butter into a medium bowl, leaving the solids in the pan. Scrape the seeds from ½ vanilla bean and stir them into the browned butter. Set the butter aside to cool.
In a small bowl sift together 5 ounces all purpose flour, ¾ teaspoon baking powder and ¼ teaspoon table salt.
In a mixing bowl combine 2 large eggs, 1 egg yolk and ¾ cup granulated sugar. Whisk on medium speed until the eggs are combined. With the mixer running, slowly drizzle in the browned butter and mix for 2-3 minutes to emulsify and aerate the batter.
Fold the flour into the egg mixture. Fold in the chopped pears. Spread the batter into the prepared pan. Place the pear slice in the middle of the cake. Sprinkle with the granulated sugar left from coating the pan.
Bake about 45 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean. Cool on a rack for at least 20 minutes before releasing the sides of the pan. Serve slightly warm or room temperature.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

The cake will keep at room temperature for 2-3 days. Left over slices of cake can be individually wrapped and frozen. Defrost and rewarm in a low oven.

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