Easy Pear Cake

PREP TIME 25

COOK TIME 30

TOTAL TIME 55

8 servings

Soft, buttery, and filled with juicy pear chunks, then topped with thin slices that bake to a golden caramelized finish.

Golden pear cake baked in a cast-iron skillet, topped with caramelized pear slices and fresh thyme.

Ingredients

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

Instructions

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.

Recipe Notes

1. Pears: Use ripe but firm pears such as Bartlett, Packham, or other red-blush types. I used Forelle for their light red blush and thin skin — they bake beautifully unpeeled, but you can peel them if you prefer a softer texture.

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.

2. Pan sizes: I baked this cake in a 9½-inch (24 cm) cast-iron skillet, and it rose to about 1–1¼ inches (2.7 to 3 cm) high. A 9-inch (23 cm) round metal cake pan works well too. For more pan details and baking comparisons, see post above.

See post above for step-by-step photos and tips.

Nutrition