Moist & Easy Pear Cake
A wonderfully soft and fruity cake that requires minimal effort but delivers maximum flavour. With no butter needed, it stays incredibly moist thanks to fresh pears folded right into the batter. Perfect for afternoon tea or a crowd-pleasing family dessert.
🛒 Ingredients
15 servings
- 4 large ripe pears
- ½ cup (125 ml) neutral vegetable oil
- 4 large eggs
- 2 cups (280 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1½ tsp baking powder
- 1 pinch of salt
- 1 tsp vanilla extract (optional)
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 10-inch (26 cm) round cake pan.
- 2
Using a hand or stand mixer, beat the eggs and sugar on high speed for 5 minutes until pale, thick, and fluffy.
- 3
Peel 3 pears, remove the cores, and cut into small cubes. Slice the remaining pear into thin wedges for the topping.
- 4
Gently fold the oil and pear cubes into the egg mixture using a spatula — do not overmix.
- 5
Sift together the flour, baking powder, and salt. Gradually fold into the batter with gentle upward strokes to keep it airy.
- 6
Pour the batter into the prepared pan and arrange the pear slices decoratively on top.
- 7
Bake for 55–60 minutes or until a toothpick inserted in the centre comes out clean. Cool completely before slicing and serving.
💡 Chef's Tip
Williams or Bartlett pears work beautifully here. For extra warmth, stir ½ tsp cinnamon into the flour. The cake keeps well for up to 3 days stored at room temperature in an airtight container.
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