Great quick and super moist pear cake recipe. An absolute classic that will sweeten any gray autumn day - guaranteed!
A real classic: Grandma's pear cake sweetens every gray autumn day! Almonds make the sponge particularly delicious.
Taste and Occasion
Fancy an easy, moist pear cake? Sure, alternatives with chocolate or curd in the dough are also delicious. But sometimes, it may be an absolute classic. And this recipe with fresh pears is really great!
I have to admit that I'm basically more into apples than pears. Such an apple sheet cake or grandma's classic are just brilliant. But the quick pear pie is also stunning. For the recipe, I modified the dough of my apricot cake. Like in the one with apricots, in the pear cake are also almonds. This makes the dough moist and delicate. For an autumnal touch, you add spices to your pear cake dough: Cinnamon, vanilla, tonka bean, ginger, and cloves go exceptionally well with grandma's pear cake recipe. You can use them individually or in a ready-made mixture, such as pumpkin spice or gingerbread spice. Sooo aromatic 🙂 !
My absolute highlight: I refined grandma's recipe with a bit of amaretto. Of course, you can also make the recipe without alcohol: use a little more milk plus a few drops of bitter almond oil. Especially if you use canned fruit, the pear tart recipe is quick and easy.
How to make the Pear Cake
Are you ready? Well then, first, preheat the oven to 350°F/175 °C, grease a small springform pan (about 8 in / 20 cm), and dust with a bit of flour. Now, beat the soft butter with the sugar for a few minutes until creamy. Then add the eggs one by one. After this, mix the flour, baking powder, almonds, spices, and salt. Stir into the egg cream alternately with the milk and amaretto. Tip: Use as much milk as necessary until the dough falls from the spoon with difficulty tearing.
Popular classic cake for the cold season: This easy spice cake is made wonderfully moist and aromatic with ground almonds and dark chocolate!
Then, it's time for washing the pears and, if desired, peeling, halving, and coring them. Mix them in a bowl with the lemon juice. Continue with pouring the dough into the mold and smoothing it out. Spread the 6 pear halves on the dough and press them in lightly. In the end, bake the cake for 35-40 minutes. Dust with powdered sugar, spread with jam, and sprinkle with chopped pistachios or almonds.
Only one question remains: how exactly does the fruit get into the moist pear cake? You can cut the pears in half, in quarters, or in fine wedges and press them into the surface of the dough. Or you can cut small pieces and fold them in. I like the latter best, as it makes the entire dough fruity, and you prevent the pears from turning a bit grayish while baking (lemon juice also helps here).
- 1 small springform pan
- 110 grams (½ cup) butter, soft
- 100 grams (½ cup) brown sugar, or white
- 3 eggs, medium, room temperature
- 100 grams (⅘ cup) all-purpose flour
- 2 teaspoons baking powder
- 70 grams (⅔ cup) ground almonds
- 1 teaspoon spices
- 1 pinch salt
- 30 milliliters (2 tablespoons) milk, coarse
- 2 tablespoons amaretto or milk
- 3 pieces pears, should be rather small
- 2 teaspoons lemon juice
- Preheat the oven to 350°F/175 °C. Grease a small springform pan (about 8 in / 20 cm) and dust with a bit of flour. Beat the soft butter with the sugar for a few minutes until creamy. Then add the eggs one by one.
- Mix the flour, baking powder, almonds, spices, and salt. Stir into the egg cream alternately with the milk and amaretto. Use as much milk as necessary until the dough falls from the spoon with difficulty tearing.
- Wash the pears and, if desired, peel, halve and core them. Mix them in a bowl with the lemon juice.
- Pour the dough into the mold and smooth it out. Spread the 6 pear halves on the dough and press them in lightly.
- Bake the cake for 35-40 minutes. Dust with powdered sugar, spread with jam, and sprinkle with chopped pistachios or almonds.
- Depending on the type of pear, the fruit may turn slightly grayish during baking. This can be avoided by mixing the pear halves with lemon juice or simmering them briefly in some red juice.
- Alternatively, you can cut the pears into cubes, mix them with the lemon juice and fold them into the dough.
- As spice is suitable, for example, cinnamon pure, a mixture of cinnamon, vanilla, ginger, cloves, pumpkin pie spice, Christmas spice, or similar.
Be sure to try this easy cake with pears! I recommend the pear crumble muffins and all my other autumnal recipes. Have fun with your autumn baking!
Classic Gugelhupf (German Bundt Cake Recipe)
Apricot Almond Cake
Italian Apple Pie
Pumpkin Spice Cake with Frosting
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