This easy Pear Cake is soft, buttery, and filled with juicy pear chunks, then topped with thin slices that bake to a golden caramelized finish. It’s simple to make, no mixer needed, and works beautifully with fresh or well-drained canned pears.
A quick note before you bake
This is a simple, single-layer cake, and it works well with most pears.
Ripe but firm varieties like Anjou, Bosc, Forelle, or Bartlett bake evenly and hold their shape. I used Forelle pears for their light red blush, and they bake beautifully with the skin on. Well-drained canned pears also work.
Peeling isn’t necessary unless a smoother texture is preferred. Slice and cube the pears just before you start mixing the batter. A light toss in lemon juice helps keep the color while you work, but it’s optional. Slight browning is perfectly normal and won’t affect the bake.
If anything’s unclear, you’re welcome to leave a comment below. I’m always happy to help before you bake.
Step by step photos: Pear Cake
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Flour mixture: Add the flour, sugar, baking powder, and salt to a bowl or jug, whisk to combine and set aside
- Egg mixture: In another bowl, whisk together the eggs, oil, yogurt, and vanilla until smooth.
- Add the flour mixture and chopped pears into the egg mixture
- Use a spatula or spoon to gently mix until just combined and no flour streaks remain.
- Pour the batter into a parchment lined and greased cast iron skillet or metal baking pan and smooth the top.
- Layer the pear slices on top and brush lightly with melted butter.
Pan sizes that work well for this cake
I baked this cake in a 9½-inch (24 cm) cast-iron skillet, measured across the top edges. The base measures about 8½ inches (22 cm), that’s the part that holds the batter. In this pan, the cake rises to about 1–1¼ inches (2.7–3 cm) high.
- A 9-inch (23 cm) round metal cake pan works just as well and gives a similar height.
- If using an 8-inch (20 cm) pan, the cake will bake slightly taller and may need an extra 3–5 minutes in the oven.
Cast iron retains heat longer, so metal pans may bake the cake a few minutes faster. Just check for doneness with a toothpick near the center, it should come out clean.
- Sprinkle a little sugar over the pears to help them caramelise as they bake.
- Bake for 30-35 minutes and until a toothpick inserted into the center comes out clean.
Storage
Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.
Freezing isn’t recommended, as the pears can soften and change texture once thawed.
Watch how to make the recipe
Recipe
Easy Pear Cake
Flour mixture
- 1 ¾ cups (225 g) all-purpose flour
- 1 level teaspoon baking powder
- ¼ teaspoon salt
Egg mixture
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 3 Tablespoons (40 g) unsalted butter, melted and slightly cooled
- ¼ cup (60 ml) oil (canola, sunflower or light olive oil)
- ¼ cup (60 ml) milk, at room temperature
- 3 Tablespoons (45 g) plain or Greek yogurt
- 1 ½ teaspoons vanilla extract
Pears and topping
- 1 pear, diced (about 1 cup / 150–200 g) (See note 1)
- 1 pear thinly sliced to cover the surface
- 1 Tablespoon white granulated sugar, for sprinkling
- 2 Tablespoons melted butter (for brushing)
After baking (optional)
- 1½ Tablespoons apricot jam (warmed, for brushing)
- Fresh thyme sprigs for garnish
Preheat the oven and prepare the pan
- Preheat the oven to 350°F (180°C) or 325°F (160°C fan) about 5–8 minutes before baking so it’s evenly heated.
- Grease a 9-inch (24 cm) skillet or round metal cake pan and line the base with parchment paper. (see note 2)
- Flour mixture: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Egg mixture: In a separate large bowl, whisk together the sugar, eggs, melted butter, oil, milk, yogurt, and vanilla until smooth and well combined.
- Combine to make the batter: Add the flour mixture and diced pears to the egg mixture. Use a spatula to gently mix until no flour streaks remain.
Assemble and bake
- Pour the batter into the prepared skillet or pan and smooth the top.
- Arrange the pear slices over the surface. Brush with melted butter and sprinkle evenly with sugar.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Glaze (optional)
- Warm the apricot jam and brush gently over the pears while the cake is still warm for a soft, glossy finish. Garnish with thyme sprigs
- Cool and serve: Let the cake cool in the skillet or pan for 10–15 minutes before slicing.
Storage
- Keep the cake covered at room temperature for up to 2 days.
- Refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.
- Freezing isn’t recommended, as the pears can soften and change texture once thawed.
- Well-drained canned pears also work.
- Slice and dice the pears before making the batter. If you’re worried about browning, toss them lightly with a little lemon juice (about ½ teaspoon per pear). Slight browning won’t affect the taste or bake.
- For the pear slices on top, arrange them within 10–15 minutes of slicing. If they sit out longer, cover loosely with plastic wrap or brush very lightly with lemon juice to keep their color fresh.
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