Super Moist Pear Cake
A soft, fragrant cake bursting with ripe pears and hints of cinnamon, perfect for afternoon tea or gatherings.
Ingredients
Cake Ingredients
- 2 1/4 cups cake or all-purpose flour, sifted delightfully airy
- 1 1/2 cups fine granulated white sugar a touch of sweetness
- 1/2 cup unsalted butter, softened adds richness
- 1/3 cup canola oil or vegetable oil for moistness
- 3 tsp baking powder to ensure perfect rise
- 1-2 tbsp vanilla extract for warm flavor
- 4 large eggs binds everything together
- 1/2 cup whole fat milk creamy texture
- 3 ripe pears peeled and thinly sliced juicy and sweet
- 1/8 tsp salt enhances the flavors
- 1 tsp lemon zest optional, for brightness
- 2 tbsp confectioner sugar for dusting a sweet finishing touch
- 1/4 cup brown sugar for topping’s caramel notes
- 3/4 tsp cinnamon for a touch of warmth
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Peel and slice the pears thinly.
- In an electric mixer, combine softened butter and granulated sugar for about one minute until light and fluffy.
- Add vanilla, lemon zest, and eggs, then beat for 1-2 minutes until pale and airy.
- Gradually add sifted flour, baking powder, and salt, mixing on low speed.
- Slowly pour in the milk and canola oil while mixing on low. Your batter should be thick.
- Prepare a 10 x 3 inch round springform pan by lining with parchment paper and greasing it.
Baking
- Pour the batter into the prepared pan and level it out.
- Layer the sliced pears on top of the batter and sprinkle with cinnamon and brown sugar.
- Bake in the preheated oven for about one hour, covering with foil if the top gets too golden.
- Check for doneness by inserting a skewer into the center; it should come out clean.
- Let the cake cool in the pan for up to one hour, then dust with confectioner sugar before serving.
Notes
For ultimate moisture, ensure butter is softened to room temperature. Consider adding chopped nuts for texture or serve warm with a scoop of vanilla ice cream.