Fresh Pear Cake

I’m really not big on the healthy eating thing unfortunately though I do try at times so here’s my attempt : a mild spicy fresh pear cake. Lower in fat and cholesterol than most cakes. It’s also quite a different flavor since its also a spice cake. It has a lovely rich and thick texture, similar to that of a muffin. In fact you could use the same exact batter to make breakfast muffins.

The original recipe is from All as usual but I’ve tweaked it a little so below is my adjusted recipe.


  • 4 cups peeled, cored and chopped pears (I just ended up using 8 medium sized pears)
  • 1 and a half cups white/brown sugar
  • 3 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1/2  teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 2/3 cup canola oil/olive oil/vegetable oil
  • Half a cup of cream
  1. Combine the pears and the sugar and let stand for one hour.
  2. Preheat oven to 325 degrees F (165 degrees C). Grease/spray a 10 inch pan with non-stick cooking spray.
  3. Slightly beat the eggs and combine them with the oil and pear-sugar mixture.
  4. Stir the flour, salt, baking soda, ginger and cinnamon. Stir in the pear mixture and the cream. Pour batter into the prepared baking tin.
  5. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
It is essential to let the chopped pear and sugar stand for an hour before baking.
I used an 8inch round baking tin so do not fret if you don’t have a 9 inch tin. However any smaller than 8 inches will be too small.
Because the batter is so thick I ended up baking the cake for about 1 hour 40 mins, it also depends on the size of your tin. If the batter is in a wider tin, it’s spread more thinly therefore won’t take as long to cook.
Some reviewers on the All Recipe website suggest adding half a cup of pecan nuts to the batter  it or a shot of whiskey to the pear mixture while it sits for an hour to add some variety in taste. It’s best eaten with a dollop of whipped  cream or a glass of milk on the side.
All in all a super easy cake to make and very unique in taste! Perfect for breakfast and great for people who don’t like extra sweet cakes. I will definitely be making it again!

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