HOME > Chowhound > Home Cooking >

delicious pear cake

hotoynoodle Sep 26, 2010 10:07 AM

2 sticks, plus 1 T unsalted butter
1 cup sugar
1/4 cup brown sugar
4 eggs
1 tsp vanilla
1-1/4cup flour
2 teaspoons baking powder pinch salt
4 T cream
2-6 pears, depending on size and personal taste

pre-heat oven to 350.

butter a 9-inch pie/cake pan and coat with brown sugar

1. mix butter and sugars and beat until fluffy.

2. add the eggs, one at the time, and stir well. add vanilla.

3. sift the flour and baking powder together, mix some of it onto the batter, then add some of the cream then some of the batter....etc. until all is blended, finishing with wet, but mix as little as possible.

4. smear half of the batter in the pan.

5. peel and core the pears, cut in pieces, and spread out on the batter. pour on the rest of the batter, and add a new layer of pear pieces if you like. just push them a little down into the batter. (i used about 4 very ripe pears and dredged the pieces in cinnamon and ginger before pushing into the batter.)

6. bake between 30-45 minutes, depending on the amount of pears used. (many pears - more moist - more time.) but check after 30 minutes to be sure. ready when a cake tester comes out clean.

this can be made as a loaf too.

the brown sugar caramelizes nicely to give a great crisp to the exterior of the cake and the cake itself just gets better after a day or two. delicious with vanilla ice or whipped cream mixed with a bit of plain yogurt.

  1. Click to Upload a photo (10 MB limit)
  1. b
    Bethcooks RE: hotoynoodle Sep 26, 2010 01:07 PM

    Just copied this recipe to try. What kind of pears did you use?

    2 Replies
    1. re: Bethcooks
      boyzoma RE: Bethcooks Sep 26, 2010 01:15 PM

      +1 - that sounds so good. Pears are just starting to come on here, so I'll have to try it.

      1. re: Bethcooks
        hotoynoodle RE: Bethcooks Sep 27, 2010 07:24 AM

        lol, i used an assortment -- they were very ripe and marked down for quick sale at my grocer. i used 4 decent sized ones this time.

      2. k
        karykat RE: hotoynoodle Oct 2, 2010 10:08 PM

        Question for you:

        I'm making this in the morning. Do you mix the 1/4 brown sugar into the batter? Or is that the amount you use to coat the pan? I ask because the recipe says to mix the butter and sugars (plural).

        Hoping you will see this and let me know.

        If I don't hear, I'm going to assume that the 1/4 cup brown sugar is to be used to coat the pan. Because a cup of sugar seems like enough to me.

        Thanks much!

        1 Reply
        1. re: karykat
          hotoynoodle RE: karykat Oct 3, 2010 05:17 AM

          the brown sugar coating on the pan was not included in the measure of the other sugars that i beat with the butter.

          at first i thought 1.25 cups of sugar sounded like a lot too, but the cake came out great and not overly sweet. the .25 cups of brown sugar was not tightly packed.

        2. bushwickgirl RE: hotoynoodle Oct 3, 2010 05:29 AM

          Very nice, like the brown sugar coating step. Thanks for posting. I'll give it a go, love pears.

          1. roxlet RE: hotoynoodle Oct 3, 2010 05:37 AM

            Very delicious sounding recipe! I love pears too. Do you think that they have to be that ripe?

            3 Replies
            1. re: roxlet
              hotoynoodle RE: roxlet Oct 3, 2010 06:59 AM

              pears have a relatively delicate flavor, so even though they cook down easily, i think riper ones present a better flavor in the finished cake.

              have been on a pear kick lately! yesterday took the big crumb coffee cake from smittenkitchen and used pear instead of rhubarb. wow, is it good! added almond extract to the topping though and also a squirt of lemon to the pears and each brought it to a whole other dimension.

              1. re: hotoynoodle
                roxlet RE: hotoynoodle Oct 3, 2010 07:59 AM

                That sounds delicious as well! I grew up with a Seckel pear tree in the backyard, and we had pear everything in season, so pear is a very nostalgic taste for me. One of my favorite perfumes (Petite Cherie) has a distinct pear note too. Love pears!

                1. re: roxlet
                  hotoynoodle RE: roxlet Oct 3, 2010 08:57 AM

                  i love them as well, although commercial varieties now just taste sugary, with little nuance, that's why i guess i've finally switched to baking them instead of eating them raw. lol, my friends and neighbors are thrilled too since i'm baking far more than my b/f and i can (or should) eat.

            2. k
              karykat RE: hotoynoodle Oct 5, 2010 07:21 PM

              My cake turned out great. Thanks hotoy for a very good recipe.

              I used three pears (pretty big ones). Thought that if my batter was too wet with pears that it might take longer to bake so the caramel might burn. Not sure if that was a real worry or not. Anyway, I had a good amount of pears.

              The pear that you put on top and press into the batter sink as the cake is baking.

              My pears were not all that ripe. (Thought again that the dough might be too wet if they were real ripe. Not sure that was a real worry either. The pear in the baked cake was firm but not in a bad way. Pears could have been riper.

              When I was putting the sugar on the pan, my brown sugar wouldn't stick for me. Maybe if I had sieved it it would have stuck better. But it really wouldn't stick at all. I had some turbinado sugar and used that. It worked like a charm. Stuck to the buttered pan very evenly. And the finished cake had this beautiful caramelized crust that smelled and tasted heavenly.

              So I will definitely be making this again. Would probably be good with other fruit too, like apple and cranberries? Peaches in summer?

              Thanks hotoynoodle.

              2 Replies
              1. re: karykat
                hotoynoodle RE: karykat Oct 6, 2010 01:53 PM

                am glad you enjoyed it! have been on a baking binge lately for some unknown reason, lol.

                1. re: hotoynoodle
                  karykat RE: hotoynoodle Feb 14, 2011 08:07 AM

                  I made this recipe again yesterday for my book club. Fantastic. Really good. I used pears that were more ripe this time and the cake took much longer to bake. For a little while I was worried it wouldn't set up. But it just took longer.

                  Great taste. There were great reviews all around the table. Even from some people who aren't really "dessert people."

                  Next time I might cut the recipe to about 3/4 and bake in an 8 inch pan. Will have to check the math on that.

                  Anyway, there are two pieces left which will be Valentines night dessert for me and my sweetheart tonight.

              2. k
                karykat RE: hotoynoodle Oct 5, 2010 07:23 PM

                Also, I used parchment paper on the bottom of the pan which I think was good too.

                1. n
                  nvcook RE: hotoynoodle Oct 5, 2010 09:27 PM

                  Pears are the only fruit I got from the trees this year thanks to a wild spring. I am anxious to try this recipe. I made another one last which was similiar only it had toasted pinenuts also added to the batter. Thanks for the recipe!

                  1. greygarious RE: hotoynoodle Feb 14, 2011 09:40 AM

                    As long as this post has been revived, I'll add that Bosc pears (the supermarket ones with brown skin) have a less juicy, grainier texture than other popular supermarket varieties, which makes them a good choice for this type of cake.

                    1 Reply
                    1. re: greygarious
                      karykat RE: greygarious Feb 14, 2011 09:52 AM

                      Boscs were on sale yesterday and would have been a good choice. Because my pears were kind of hard the last time I made this, I wanted to try something riper seeming. And I lucked into some nice Comice that were ripe but not overripe. I think it did take longer to bake with these though. Next time -- a smaller pan.

                      For me the trick in this recipe is using the turbinado sugar instead of brown sugar to coat the sides and bottom of the pan. It sticks to the butter coating beautifully and makes this fantastic crust on the sides and bottom of the cake . The crust looks neat, makes the cake a little special and tastes great.

                    2. Niblet RE: hotoynoodle Oct 12, 2011 08:35 AM

                      This cake really is delicious. I made it last night, used half-and-half instead of heavy cream and dredged pears in cinnamon & ginger as you suggested. Also used a square glass dish and just baked it longer. It's not too sweet; I'll definitely make it again. Here's a photo of how mine came out. Thanks hotoy!

                      9 Replies
                      1. re: Niblet
                        lilgi RE: Niblet Oct 12, 2011 08:52 AM

                        That looks gorgeous! Glad I got to see this thread, I can't wait to try this hotoy.

                        1. re: lilgi
                          HillJ RE: lilgi Oct 13, 2011 06:34 AM

                          another one that's pretty darn close to the OP.

                          1. re: HillJ
                            lilgi RE: HillJ Oct 13, 2011 09:28 AM

                            That looks good too HillJ, don't know how I missed that one.

                            Karykat, definitely trying with the turbinado, sounds like a good idea!

                            1. re: lilgi
                              HillJ RE: lilgi Oct 13, 2011 10:03 AM

                              I've made that particular pear cake with grated pear/apple, apples only, zukes only and I double the vanilla and cinnamon every time.

                              1. re: HillJ
                                lilgi RE: HillJ Oct 13, 2011 11:10 AM

                                I love pears over apples and make tarte-tatin with them when I can get the right ones. (I can't remember which variety I've used, but with a 12-inch CI skillet which I would never ever recommend from one of Paula Wolfert's recipes; very good, but need to get a 10-inch soon and adapt to that one. I happened to have the 12-inch and it works, but try visualizing inverting that heavy pan with hot caramel :P)

                                Good to know that the Smitten one works with zucchini, I wasn't happy with Gina DePalma's so I'll try again maybe with this one.

                                1. re: HillJ
                                  pine time RE: HillJ Oct 18, 2011 03:10 PM

                                  How do you think subbing almond extract for the vanilla would be?

                                  1. re: pine time
                                    bushwickgirl RE: pine time Oct 18, 2011 04:27 PM

                                    I'm not Hill or J but almond works for me with pears. Vanilla is a warm flavoring but almond is rich, and would be just fine, imo. I don't think I'd add two tsp though, try 1 to start. Almond can be very obvious.

                                    1. re: pine time
                                      HillJ RE: pine time Oct 18, 2011 05:25 PM

                                      Concur with bushwickgirl on almond. I've done a raspberry almond creme version with almond extract but not with pear. If you like almond, I see no reason not to give it a go.

                            2. re: Niblet
                              chef chicklet RE: Niblet Oct 27, 2011 04:40 PM

                              okay I missed this, this looks just wonderful! Nicely done, I will buy some bosc pears, they ripen super fast.

                            3. k
                              karykat RE: hotoynoodle Oct 12, 2011 10:30 AM

                              I'm glad to be reminded of this recipe as the pears are starting to look good in our market.

                              The sugar crust on the outside was really exceptional. Made the cake really special.

                              The trick for me was using the turbinado sugar to coat the pan.

                              22 Replies
                              1. re: karykat
                                oakjoan RE: karykat Oct 12, 2011 11:14 PM

                                My favorite pear cake is one from Al di La restaurant in Brooklyn. It's pears and chocolate and is just divine! I'll look up the recipe if anybody's interested. I think it's here on Chowhound somewhere.

                                1. re: oakjoan
                                  bushwickgirl RE: oakjoan Oct 12, 2011 11:36 PM

                                  Sure, why not? The more pear cake recipes (although hotoy's is pearacilious) the merrier.

                                  Oops, here it is, courtesy of SmittenKitchen:


                                  1. re: bushwickgirl
                                    hotoynoodle RE: bushwickgirl Oct 16, 2011 03:19 PM

                                    pearalicious! lol. i was just thinking of this cake, seeing pears at the farmer's market now!

                                    1. re: bushwickgirl
                                      magiesmom RE: bushwickgirl Oct 16, 2011 04:40 PM

                                      I love this cake. I have a baking averse friend who brings me pears every so often to make it and I keep half. It is a great cake and freezes well.

                                      1. re: magiesmom
                                        karykat RE: magiesmom Oct 16, 2011 06:01 PM

                                        Good to know if freezes well. Does the sugar crust on the outside hold up to freezing?

                                        1. re: karykat
                                          magiesmom RE: karykat Oct 17, 2011 06:55 PM

                                          it did for me.

                                          1. re: magiesmom
                                            karykat RE: magiesmom Oct 17, 2011 08:50 PM

                                            Great. Thanks much.

                                            The sugar crust on this cake is really special, I think.

                                      2. re: bushwickgirl
                                        rstuart RE: bushwickgirl Oct 17, 2011 11:32 AM

                                        I've had that recipe bookmarked for ages... I've got to try it! Has anyone made it yet?

                                        1. re: rstuart
                                          bushwickgirl RE: rstuart Oct 17, 2011 03:52 PM

                                          Well, I think oakjoan has see upthread, since she mentioned the recipe and it's source.

                                          Go for it, let us know.

                                        2. re: bushwickgirl
                                          Cynsa RE: bushwickgirl Oct 18, 2011 08:31 AM

                                          just out of the oven; I had 3 pears sitting on the kitchen counter - the OP's delicious pear cake was not an option because I have no cream in the house - dashing out the door and there's no tasting until this evening.... thanks for the recipe link

                                          1. re: Cynsa
                                            Cynsa RE: Cynsa Oct 18, 2011 07:20 PM

                                            after reading the 286 comments on this SmittenKitchen recipe for bittersweet chocolate pear cake, right or wrong - it's delightfully delicious - it has a bottom layer of pear, a middle layer of chocolate chunks, and topped with a brown buttery crisp cake layer.

                                            1. re: Cynsa
                                              rstuart RE: Cynsa Oct 19, 2011 11:11 AM

                                              OK.. next time I have a legitimate excuse to bake, that's it! I'm making that cake..

                                              1. re: rstuart
                                                hotoynoodle RE: rstuart Oct 19, 2011 11:56 AM

                                                a legit excuse is "i feel like it!" i don't have a sweet tooth but really enjoy baking, so give away almost everything i make. your neighbors and co-workers will be happy, fer sure.

                                                someone upthread mentioned making this cake with apples. i tried that the other day with excellent macintoshes, but found the cake far too cloying. i added freshly grated ginger to the batter, which was nice, but will stick with pears for this one.

                                                1. re: hotoynoodle
                                                  Cynsa RE: hotoynoodle Oct 19, 2011 12:03 PM

                                                  haha... I divided the cake in thirds to share with neighbors but we ate it all :^) last night and this morning.

                                                  1. re: hotoynoodle
                                                    HillJ RE: hotoynoodle Oct 19, 2011 12:17 PM

                                                    hotoy, if I'm following this thread correctly..there are 3 separate recipes listed...which one was too sweet with apple sub'ing the pear?
                                                    I'm experiencing pear-confusion.

                                                    1. re: HillJ
                                                      hotoynoodle RE: HillJ Oct 19, 2011 12:25 PM

                                                      my original at the top. sorry -- should have been more clear.

                                                      1. re: hotoynoodle
                                                        HillJ RE: hotoynoodle Oct 19, 2011 12:43 PM

                                                        Thank you. I'm going to give the recipe @ top a try on Sunday.

                                                        1. re: HillJ
                                                          lilgi RE: HillJ Oct 25, 2011 02:48 PM

                                                          a fourth one maybe ;) came across another chocolate/pear cake, different than the one from al di la but it looks so good. I might have a hard time deciding which one to make from the chocolate/pear combos. This one seems to be more of a cake where the other one seems to be more like dessert, richer and goo-ier, not that I don't love the latter.
                                                          You have to scroll down a bit:

                                                          1. re: lilgi
                                                            HillJ RE: lilgi Oct 25, 2011 05:22 PM

                                                            Oh that looks lovely, lilgi. Keep me posted on your results pls.

                                                            1. re: lilgi
                                                              bushwickgirl RE: lilgi Oct 25, 2011 10:11 PM

                                                              That does look very good.

                                                              1. re: bushwickgirl
                                                                lilgi RE: bushwickgirl Oct 26, 2011 10:53 AM

                                                                it sure does, crossing my fingers to try this weekend before I start planning for turkey day :O

                                                                1. re: lilgi
                                                                  lilgi RE: lilgi Oct 28, 2011 06:27 PM

                                                                  Now after reading the responses I'm pretty sure I should have gotten bosc pears, I bought d'anjou, worried now that they may get too soft. I've decided to make the chocolate one I posted this weekend and try Hotoynoodle's on or around Thanksgiving.

                                        3. p
                                          PAO RE: hotoynoodle Oct 25, 2011 03:00 PM

                                          I forgot to put in the spices, but it was good, but more like a pudding, although the cake near the edges of the pan was completely done. . Maybe I put in too many pears (6 small to medium sized boscs).

                                          9 Replies
                                          1. re: PAO
                                            karykat RE: PAO Oct 25, 2011 06:27 PM

                                            Which recipe did you make?

                                            1. re: karykat
                                              PAO RE: karykat Oct 25, 2011 10:39 PM

                                              The one that began this thread.

                                            2. re: PAO
                                              mscoffee1 RE: PAO Oct 26, 2011 07:31 PM

                                              Yes, mine was delicious, but almost like a custard too. I baked it over an hour (I do think my relatively new oven is running low) and then the tester came out clean. Also I used a glass 9 inch pie pan and there was too much batter about 1/3 of a cup. I used the recipe that began the thread.
                                              I used 4 pears (2 large and 2 average perfectly ripe).
                                              Hotoynoodle Is this the way it should be? Thanks for the recipe it is wonderful.

                                              1. re: mscoffee1
                                                hotoynoodle RE: mscoffee1 Oct 27, 2011 05:35 PM

                                                my results are cakey, not custardy. perhaps i am using smallish pears.

                                                1. re: hotoynoodle
                                                  bushwickgirl RE: hotoynoodle Oct 27, 2011 06:10 PM

                                                  I used 4 average size ripe Bosc pears, was plenty for my 9 x 9 cake pan. I would have added more pear if I could. Mine was also more cake like and just delicious.

                                                  1. re: hotoynoodle
                                                    mscoffee1 RE: hotoynoodle Oct 27, 2011 08:00 PM

                                                    Thanks for the help hotoynoodle and bushwickgirl. I think the problem is the pan. Using a square pan would give more room than a round pan - bosc pears would definitely be smaller and probably less wet.
                                                    It is going to be funny if I get it right as a real cake and I like it better with a custard like consistency. What fun - off to get more pears.

                                                    1. re: mscoffee1
                                                      karykat RE: mscoffee1 Oct 28, 2011 12:56 PM

                                                      Mine was cakey, but one time took quite a bit longer to bake. I think the variables may be the amount of pears and how ripe and soft they are.

                                                      Hope it's cakeier for you next time. I think this recipe is really a winner. Especially with that really cool sugar crust.

                                                      The next time I make it I'm going to cut back the recipe and make it in an 8 inch round pan so it can bake through easily and get nice and cakey in less baking time.

                                                      1. re: mscoffee1
                                                        PAO RE: mscoffee1 Oct 28, 2011 01:26 PM

                                                        I used a 9 inch square pan. It definitely turned out cakey on the edges, but the middle was more custardy. But 6 boscs, even though small-medium, may have been too much.

                                                        1. re: PAO
                                                          bushwickgirl RE: PAO Oct 28, 2011 10:59 PM

                                                          Either cake like or custard, both sound like good eating to me.

                                                2. h
                                                  HillJ RE: hotoynoodle Oct 27, 2011 02:01 PM

                                                  I made the SK pear cake and then drizzled this from Sarabeth's over the cake:

                                                  1. chef chicklet RE: hotoynoodle Oct 27, 2011 04:37 PM

                                                    This sounds really good, I'm not to crazy about icings, this sounds very nice!

                                                    1. iL Divo RE: hotoynoodle Oct 28, 2011 11:14 PM

                                                      the little ones would love this, all but one love pears

                                                      1. weezieduzzit RE: hotoynoodle Nov 4, 2011 03:53 PM

                                                        This recipe is a real keeper!

                                                        I doubled the recipe, substituted unsweetened applesauce for 3/4 of the butter, cut down the white sugar to 3/4 c per recipe and followed the suggestion of tossing the pear chunks with ginger and cinnamon.....in a bundt pan and it's excellent!

                                                        4 Replies
                                                        1. re: weezieduzzit
                                                          karykat RE: weezieduzzit Nov 4, 2011 08:16 PM

                                                          I keep getting mixed up about what recipe we're talking about. Did you make one of the recipes with chocolate or the one with the sugar crust?

                                                          Did you make the Smitten Kitchen? That one has chocolate, right?

                                                          1. re: karykat
                                                            bushwickgirl RE: karykat Nov 5, 2011 01:10 AM

                                                            I'm not weezieduzzit, but he/she (I like to think weezie's a she; matter of fact, I'd bet on it) is talking about the OP's delicious pear cake, which includes instructions on dredging the pear chunks in sugar and cinnamon before pushing them into the batter.

                                                            I was befuddled as well, and had to re-read the recipes; this thread has become a bit confusing. Then I remembered that I did that step (pear dredging) and it really added to the cake. Don't neglect that step.

                                                            1. re: bushwickgirl
                                                              hotoynoodle RE: bushwickgirl Nov 5, 2011 12:15 PM

                                                              neither my b/f nor i are chocolate peeps and both prefer fruit-based deserts. i'm glad this thread and recipe are getting some traction. i do love this cake.

                                                              thanks, guys!

                                                              1. re: hotoynoodle
                                                                bushwickgirl RE: hotoynoodle Nov 5, 2011 12:32 PM

                                                                Your cake is well worth it, and thanks for sharing it.

                                                                Plus I like that this is a happy thread.

                                                        2. weezieduzzit RE: hotoynoodle Nov 6, 2011 04:48 AM

                                                          I'm a she:)

                                                          It was the OPs recipe. I have not made the other, I don't like chocolate at all.

                                                          Didn't mean to be confusing!

                                                          2 Replies
                                                          1. re: weezieduzzit
                                                            HillJ RE: weezieduzzit Nov 6, 2011 05:17 AM

                                                            This pear bread recipe (bundt style) is also circulating this thread and doesn't include chocolate. Foolproof recipe.

                                                            1. re: weezieduzzit
                                                              karykat RE: weezieduzzit Nov 6, 2011 09:18 AM

                                                              I'd have figured it out if i'd spent an extra second reading.

                                                              Isn't that sugar crust great?!!! Really different but so simple.

                                                            Show Hidden Posts