Pear Cake (Using Whole Pears - No Peeling Necessary)
User Reviews
4.8
Pear Cake (Using Whole Pears - No Peeling Necessary)
Description
Pear Cake (Using Whole Pears - No Peeling Necessary) combines whole peeled pears with ingredients like yogurt, vanilla, and baking powder to form a tender batter. The pears are cored and processed into a puree, which integrates into the fluffy mixture of eggs, sugar, butter, and flour. Baking the assembled batter in a springform pan produces a moist cake with a soft crumb and mild fruit flavor.
The flavor is delicate, with pear and lemon juice contributing subtle fruitiness and slight brightness. The texture balances softness with a hint of a crisp top, especially if topped with a sprinkle of sugar which caramelizes during baking. Using organic pears ensures a clean taste without the need to peel.
Serve this pear cake sliced on its own, with tea or coffee, or alongside cream or yogurt. It works as a simple dessert or a sweet snack. Because the ingredient notes emphasize accurate weighing and avoiding overripe or underripe pears, following these details helps yield consistent results.
The method allows some flexibility with cake tin preparation, including parchment lining and spraying for clean edges. Baking times vary slightly, suggesting testing with a skewer to avoid under- or overbaking. It’s advisable to core and prepare organic pears carefully to keep fresh flavor without the peeling step.
Ingredients
- 3 large pear organic
- 1 Tbsp lemon juice
- 3 egg
- 1 ⅛ cup sugar
- 1 ¾ cup all-purpose flour plain flour in the UK
- 2 ½ tsp baking powder or 1 packet Italian Paneangeli vanilla baking powder
- ⅓ cup butter softened
- ⅓ cup yogurt plain, Greek
- 2 tsp vanilla extract
- 1 tsp sugar to sprinkle on top (optional)
Instructions
Make the Pear Cake Batter:
- Preheat oven to 350°F (175°C)
- Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
- Wash, core and cut the pear(s) into pieces.
- In a food processor or blender, process the pear pieces and lemon juice until it is almost pureed.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- Add the processed pears and vanilla to the cake batter and stir until evenly combined.
- Pour into prepared cake tin.
Bake the Cake:
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the pear cake is done before removing from the oven. If desired, sprinkle lightly with some granulated sugar immediately. Allow to cool for about 15 minutes, then remove the side of the springform pan.
- Let cool before cutting and serving.
- The cake can stand on its own, but you can also serve it with a fruit sauce, dollop of whipped cream, custard or vanilla ice cream. I prefer it plain with a cup of tea!
Notes
- Use ripe but not overripe pears for best moisture and flavor balance.
- Do not peel pears; removing the core is sufficient before processing.
- Weigh ingredients accurately to maintain texture and baking consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 290kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 180mg | 8% |
| Potassium | 139mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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