If you love fruity, comforting desserts, this easy pear cake recipe is for you! Soft, moist, and full of warm spices, it's made with grated fresh pears and crunchy almond slices.
Grated pears from our garden make this simple cake moist, tender, and full of juicy pears, perfect with a cup of tea. Cinnamon and Nutella make it a family favourite.
I love how this great recipe is easy even for first-time bakers, and it's such a rewarding way to make use of fresh fruit from our orchard. Especially this time of year (early Autumn).
With warm spices, this tender cake transforms ordinary fruit into the perfect dessert, whether baked as a coffee cake on a serving plate or as pear bundt cake.
You might also enjoy my pear and blueberry crumble recipe.
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✔️ Why You'll Love This Recipe
Here's why we think you'll love this simple recipe! It's:
- A delicious cake that's easy to make
- Uses simple ingredients
- Moist cake with a hint of spice and nutty almond topping
- Works with any type of pear: Bartlett, Bosc, or Anjou pears
- Easily adaptable: lovely with Nutella swirled in the cake batter
- Great way to use overripe pears
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.
Salted butter - Softened to room temperature to create a smooth, creamy cake batter and gives a tender crumb. For an old-fashioned Italian pear cake (torta di pere) twist, you could use melted butter *If using unsalted, add ½ teaspoon salt.
Caster sugar (or white or brown sugar) - Adds just the right sweetness and helps the cake turn golden at the sides of the pan. Brown sugar also gives a hint of caramel flavour that's perfect for anyone with a sweet tooth.
Self rising flour - Gives the cake a light, fluffy texture.
Baking powder - the added teaspoon of baking powder ensures an extra rise to balance the moisture from the grated pears.
Large eggs - Add moisture, richness, and rise. Tip: mix them on low speed and scrape the bowl so the wet ingredients combine evenly.
Vanilla extract - Add warmth and depth, balancing the flavour of the sweet pears beautifully.
Cinnamon - Adds comforting, warm spice that pairs perfectly with the grated pears for a taste of Autumn during pear season.
*Sea salt (about ½ teaspoon) - only if using unsalted butter to enhance all the other flavours, balancing the sweetness and bringing out the buttery notes.
Fresh pears (Bartlett or Bosc) - I use Bosc pears, but you could use a juicy Bartlett instead. When peeled and grated, they melt into the batter, making the cake moist and tender.
Almond slices or flakes - Add a lovely crunch to contrast the soft crumb. They also make the cake look extra special with little effort - especially if you dust it with powdered sugar once the cake cools.
Optional: A few teaspoons of Nutella - Swirl a little bit through the top before baking for a marbled, chocolatey surprise.
📋 Instructions
Here's my step-by-step photos with easy-to-follow instructions on how to make my fresh pear cake recipe:
1. Prep your cake pan:
Preheat your oven to 160°C fan / 180°C conventional / Gas Mark 4 / 350°F. Grease and line a deep 20cm (8") round baking pan with parchment paper.
2. Cream the butter and sugar:
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until light and creamy.
3. Add the eggs and vanilla:
Beat in one egg at a time, mixing well after each addition. Then stir in the vanilla extract until fully combined.
4. Combine the dry ingredients:
In a small bowl, whisk together the flour, baking powder and ground cinnamon.
Gradually fold the flour mixture into the wet mixture a little at a time until fully incorporated, scraping down the sides of the bowl as you go.
5. Add the grated pears:
Peel and grate the pears down to the core, then gently fold the grated fruit into the sponge mixture until evenly distributed.
6. Transfer and top:
Spoon the batter into the prepared pan and smooth the top with the back of a spoon.
Now sprinkle over almond slices on top of the cake if using and bake in the middle of a preheated oven for about 40 minutes, or until the top is golden and risen and a skewer comes out clean.
Let the cake rest in the pan on a wire rack until completely cool before removing.
Tip: if you find the cake is browning too soon, cover it with aluminum foil and continue to bake until a skewer comes out clean when testing the centre.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make for this pear sponge cake:
- Flour - Use plain (all-purpose) flour with 2 teaspoons of baking powder.
- Butter - Swap salted butter for melted butter or vegetable oil if you prefer a slightly denser, moister texture.
- Sugar - Use light brown sugar instead of white sugar for a deeper, caramel flavour.
- Pears - swap for a grated apple sponge cake
⚖️ Variations
Here are some different ways you can enhance and truly personalise this recipe for next time:
- Pear & Nutella cake - add 60g of Nutella chocolate hazelnut by adding a few teaspoons into the cake batter after spooning it into the cake tin and swirl (see above).
- Rustic pear cake - leave the peel on!
- Honey pear cake - instead of grating the apples, top the batter with pear slices and brush the top with runny honey
🔪 Equipment
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- Springform pan
- Baking paper or cake liner
- Wooden spoon
- Box grater
❄️ Storage
Storing - we prefer eating this pear and almond cake fresh, but it can be stored by wrapping it in plastic wrap and storing it in an airtight container for up to 5 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Heating - Warm up in the microwave for a minute if desired.
💡Pro Tips
- For the creamiest texture, make sure butter is at room temperature.
- Pear slices can be swapped for other fruits like apples or sultanas.
- To store, wrap in plastic wrap and keep in an airtight container for up to 5 days. Freeze for up to 3 months.
🍽️ Serving Suggestions
We like to eat ours warm with a scoop of vanilla ice cream or a serving of vanilla custard alongside of cup of tea or coffee!
❓ FAQ
Yes! Bartlett, Bosc, or Anjou pears all work beautifully.
Absolutely. Just weigh the eggs and scale all ingredients proportionally for a smaller cake.
Check the edges of the cake are pulling away, the surface springs back when pressed lightly, or insert a cake tester. If it visually wobbles in the centre, you need to bake it in 10-minute increments.
➕ Related Recipes
Looking for other recipes like this? Try these:
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📖 Recipe
Easy Moist Grated Fresh Pear Cake Recipe
Equipment
Ingredients
- 200 g Salted butter softened
- 200 g Caster sugar
- 200 g Self raising flour (if using unsalted, add ½ teaspoon salt)
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 2 Pears Peeled & grated (up to 350g)
- 10 g Sliced almonds
Instructions
- Preheat your oven to 160°C fan / 180°C conventional / Gas Mark 4 / 350°F. Grease and line a deep 20cm (8") round baking pan with parchment paper.
- In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until light and creamy.200 g Salted butter, 200 g Caster sugar
- Beat in one egg at a time, mixing well after each addition. Then stir in the vanilla extract until fully combined.4 large Eggs, 1 tsp Vanilla extract
- In a small bowl, whisk together the flour, baking powder and ground cinnamon.Gradually fold the flour mixture into the wet mixture a little at a time until fully incorporated, scraping down the sides of the bowl as you go.200 g Self raising flour, 1 tsp Baking powder, 1 tsp Cinnamon
- Peel and grate the pears down to the core, then gently fold the grated fruit into the sponge mixture until evenly distributed.2 Pears
- Spoon the batter into the prepared pan and smooth the top.Now sprinkle over almond slices on top of the cake if using and bake in the middle of a preheated oven for about 40 minutes, or until the top is golden and risen and a skewer comes out clean.Let the cake rest in the pan on a wire rack until completely cool before removing.10 g Sliced almonds
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
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