This pear cake is a tender, moist cake that I bake in a skillet for a country contact. It’s topped with recent sliced pears and drizzled with a creamy lemon glaze. Severely irresistible!
Pears aren’t only for poaching and tossing into salad. In case you love this dessert, additionally attempt my pineapple upside-down cake and this straightforward lemon yogurt cake.
Fall is pear season within the US, and I don’t know if it’s the coolness within the air, however I’ve been dreaming of this cozy, rustic pear cake recently. It’s a brilliant moist, tender, vanilla-scented cake with a denser crumb that jogs my memory lots of my banana pound cake.
In fact, this dessert has juicy sliced pears, baked inside and on prime of the cake to create scrumptious fruity pockets, and a tangy lemon glaze to steadiness the sweetness. And since one thing about baking a cake in a skillet screams “fall” to me, this cake was the proper excuse to crack out my forged iron!
Why I Love This Pear Cake Recipe
- Candy, however not too candy. This straightforward pear cake is a bit candy, stuffed with juicy recent pears that shine via in each chunk.
- It’s baked in a skillet. I’ve been a bit of bit obsessive about baking desserts in skillets ever since I made this fig and lemon cake. Skillet desserts are straightforward, the cake bakes evenly, and it provides a beautiful rustic contact that appears nice on a dessert desk.
- Good for any event. A pear cake is an ideal dessert to make for Thanksgiving, Christmas, and nearly any vacation.
Cake Components
These are some fast ingredient notes to get issues began. You’ll discover the printable recipe within the recipe card with the complete ingredient quantities and particulars.
- Pears – Nearly any pears will work on this cake. Most grocery shops carry Bosc pears, inexperienced and pink Anjou pears, and Bartlett pears.
- Lemon – Tossing the pear slices in lemon juice retains them from browning and brightens the flavors. You’ll additionally want recent (please, NOT bottled) lemon juice to make the glaze.
- All Goal Flour, Baking Powder, and Salt – The same old dry elements mixed to make a cake!
- Butter – Please have your butter at room temperature earlier than working with it.
- Sugar – Granulated sugar works completely, or you should utilize brown sugar.
- Eggs – We’ll use 2 giant eggs to assist bind the elements and add construction to the pear cake.
- Vanilla – For one of the best taste, use actual vanilla extract and never imitation.
- Glaze – I make a easy lemon glaze from freshly squeezed lemon juice and powdered sugar, thinned out with a splash of milk. It’s nearly similar to the glaze I take advantage of for my lemon bread recipe.
Can I Use Canned Pears?
This cake seems one of the best when pears are in season, but it surely’s scrumptious year-round when you make it with canned pears. Needless to say canned pears are sweeter, with a softer texture. Take into account tweaking the quantity of sugar when you favor a much less candy cake, and don’t slice canned pears too skinny, as they’ll grow to be mushy as soon as they’re baked.
The right way to Make a Pear Cake
That is considered one of my best cake recipes and it’ll at all times be considered one of my favorites. It comes collectively in a skillet in simply three fast steps:
- Prep the pears. First, slice the pears and toss the slices in a bit of lemon juice to stop them from browning.
- Make the batter. In the meantime, whisk collectively the dry elements in a single bowl, and the moist elements in one other. Slowly add the dry elements to the moist batter till that’s mixed. Lastly, fold in half of the pear slices.
- Bake. Unfold the cake batter right into a greased 8” forged iron skillet. Press the remaining pear slices into the highest of the cake, and bake at 375ºF for 30-35 minutes. Let the cake cool within the pan afterward.
- Add the glaze. Whisk collectively milk, lemon juice, and powdered sugar in a saucepan. Heat the glaze over medium warmth till it’s easy, after which pour it over the cake earlier than serving.
Suggestions and Variations
- Keep away from overmixing the cake batter. Watch out to not overmix when including the dry elements to the moist batter. Particularly since this cake is already a bit denser than your typical vanilla cake, overmixing will yield a troublesome, chewy cake that received’t rise within the oven.
- Don’t slice the pears too skinny. You don’t need big chunks of pear, however I like to chop the pears about ¼” thick, for good, distinct bites of fruit all through the cake. This manner, the pears received’t break aside or grow to be too mushy after they’re baked into the batter.
- Examine the cake for doneness. This pear cake is completed baking when a toothpick inserted into the middle comes out clear. It’s essential to not overbake the cake, because it’ll grow to be dry and crumbly.
- Add a bit of spice. In case you’d prefer to infuse this cake with a bit of fall spice, add a pinch of cinnamon or nutmeg to the batter.
What to Serve With Pear Cake
Identical to a espresso cake, I really like having fun with a slice of juicy pear cake with a comfortable cortado for dessert, or as a day deal with. It’s nice with a creamy London Fog (the flavors of Earl Gray tea pair completely with the pears, IMO) or a home made cinnamon dolce latte, too.
This pear cake can be recent sufficient to serve at breakfast or brunch. I’ll serve it as a candy dish subsequent to crispy bacon, an egg white frittata, and a pitcher of mimosas if we’re internet hosting pals or household.
The right way to Retailer
- At room temperature. Let the cake cool fully after which cowl it to retailer at room temperature. Saved hermetic, it’ll final for 3-4 days.
- Freeze. You’ll be able to freeze this pear cake hermetic for as much as 2 months. Wrap it tightly in a double layer of plastic wrap. Thaw the cake at room temperature for serving.
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Prep. Preheat oven to 375ºF. Butter an 8-inch cast-iron skillet and put aside.
Put together the pears. In a small bowl, mix the sliced pears and lemon juice. Toss collectively and put aside.
Combine the dry elements. In a separate bowl, whisk collectively the flour, salt, and baking powder; put aside.
Combine the moist elements. In your mixer’s bowl, cream collectively the butter and sugar till mild and fluffy. Add eggs and proceed to beat till combined. Combine within the vanilla; beat till completely mixed.
Mix. Set your mixer on the bottom setting and slowly add within the flour combination; combine till completely mixed. Add half of the pear slices to the cake batter and fold them in.
Fill the skillet. Pour the batter into the ready skillet. Utilizing an offset spatula, unfold the batter evenly and easy it out. Add the remainder of the pear slices on prime and push them into the batter.
Bake. Bake for 30 to 35 minutes, or till a toothpick inserted within the middle of the cake comes out clear. Let the cake cool when you make the glaze.
Make the glaze. Mix milk, lemon juice, and powdered sugar in a small saucepan and cook dinner over medium warmth, stirring consistently simply till mixed and no lumps seem.
End and serve. Drizzle the glaze over the cake, then reduce and serve.
Energy: 223kcal | Carbohydrates: 38g | Protein: 2g | Fats: 6g | Saturated Fats: 4g | Ldl cholesterol: 56mg | Sodium: 67mg | Potassium: 103mg | Fiber: 1g | Sugar: 27g | Vitamin A: 245IU | Vitamin C: 3.4mg | Calcium: 26mg | Iron: 0.8mg
Dietary data is an estimate and supplied as courtesy. Values might range in keeping with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
