Pear Cake is a soft, moist dessert that highlights the natural sweetness and delicate texture of ripe pears. Popular across European home baking traditions, this cake is valued for its simplicity, balanced sweetness, and comforting aroma. Whether served plain, lightly dusted with powdered sugar, or paired with whipped cream, Pear Cake is an ideal choice for everyday desserts as well as special occasions.
Pear Cake
Print RecipeIngredients
- 250 Gram (g) flour
- 2 Piece egg
- 2 Table spoon (tbsp) sugar
- 1 Tea spoon (tsp) baking powder
- 1 Decilitre (dl) oil
- 2 Decilitre (dl) sour cream
- 1 Piece canned pear halves, drained and thinly sliced
- 1 Decilitre (dl) juice from pear can
- 2 Table spoon (tbsp) lemon juice
- 2 Table spoon (tbsp) sugar (top of the cake)
Instructions
Simple and rustic pear cake highlights juicy poached pears. Serve it with caramel or rum sauce or with a cup of tea for breakfast. In a food processor combine eggs, sugar, oil and sour cream with a peck of salt. Cover and process until blended. Stir in flour and baking powder and add lemon juice and 1 dl of juice from pear can. Blend until the batter is smooth. Pour into a parchment paper covered tart pan with a removable bottom. Arrange halved or rustic pear slices over batter. Bake it in preheated oven at 180 C degree for 40-45 minutes. Half time (a!er the cake reaches the final size) sprinkle with remaining sugar. Continue baking until crust is golden brown. Serve warm or at room temperature. Refrigerate le!overs.
