Homemade Pear Cake Recipe – Soft, Light, and Full of Fresh Pear Flavor

Some recipes don’t shout for attention—they quietly wait their turn. This one lived in my notebook for years, tucked under a heading called cozy afternoons, and honestly? It earned that spot. One slice in, and you get it. This Moist Pear Cake Recipe is soft without being delicate, rich without feeling heavy, and just rustic enough to look charming straight out of the pan.

The magic starts with texture. Yogurt keeps the crumb tender and moist (no dry cake drama here), while ripe pears melt into the batter as it bakes. The result? A Light Pear Cake Recipe that feels comforting but never dense. No frosting. No glaze. Just pure, simple goodness. IMO, that’s when cake really shines.

Then there’s the aroma. Almond and pear mingle in the oven, filling your kitchen with the kind of scent that makes people “check on you” suspiciously often. That’s the heart of How To Make Almond Pear Cake—simple ingredients doing all the heavy lifting. FYI, this is the kind of cake that looks fancy without trying. We love that.

This isn’t one of those complicated bakes that requires a free afternoon and three specialty pans. It’s firmly in the Pear Cakes Easy category. Straightforward steps, no stress, big payoff. Perfect for anyone scrolling through Pear Cake Recipes Easy and hoping for something memorable.

What I love most? It feels personal. Like a cake you bake for friends who “just stopped by” or for yourself on a quiet Sunday. As far as Fresh Pear Cake Recipes Easy go, this one sticks.

Whether you call it a Pear Cake Dessert, a cozy snack, or your new favorite Pear Cake Dessert Recipe, it delivers every time. Simple, satisfying, and absolutely a keeper—this Homemade Pear Cake Recipe proves that sometimes less really is more.

Pear Cake Recipe

This moist pear cake is the definition of cozy baking. Soft, tender, and lightly scented with almond, it’s made with fresh pears and yogurt for a perfectly balanced crumb that stays fluffy without feeling heavy. No frosting, no glaze—just simple ingredients coming together in the best way. The pears melt gently into the cake while sliced fruit on top adds a rustic, bakery-style finish. Ideal for fall afternoons, casual gatherings, or a quiet treat with coffee, this homemade pear cake proves that easy recipes can still feel special and memorable.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Course: Dessert, Snack

Cuisine: American, European

Ingredients Method Notes

Ingredients

  

• Ingredients
• Dry Mix
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon fine salt
• Wet Mix
• ½ cup unsalted butter softened to room temp
• ⅔ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract optional, but highly recommended
• ½ cup plain Greek yogurt or sour cream
• Pear Layer
• 3 ripe yet firm pears Bartlett or Bosc work great
• 2 pears peeled and diced small
• 1 pear thinly sliced for topping
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar optional, for a golden top

Method

 

1. Get the Oven Ready

Heat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment for easy release later.

2. Prep the Pears

Cut two pears into small cubes and toss them with lemon juice to keep them fresh and bright. Slice the last pear thinly and set aside—this one’s for looks.

3. Combine the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

4. Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until pale, fluffy, and smooth—about 2–3 minutes.

5. Add Eggs and Flavor

Beat in the eggs one at a time, mixing well after each. Stir in vanilla and almond extract.

6. Build the Batter

Add the dry ingredients and yogurt in alternating additions, starting and ending with the dry mix. Stir gently just until combined—don’t overdo it.

7. Fold in the Pears

Using a spatula, gently fold the diced pears into the batter so they’re evenly distributed.

8. Bake

Spread the batter into the prepared pan. Arrange pear slices on top in a simple fan or spiral. Sprinkle with brown sugar if using. Bake for 45–55 minutes, until golden and a toothpick comes out clean.

9. Cool Slightly

Let the cake rest in the pan for 10–15 minutes, then transfer to a rack. Serve warm or fully cooled—both are great.

Notes

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Helpful Tips

• Use firm pears, not overly soft ones, to avoid excess moisture.
• Don’t overmix the batter—this keeps the cake light and tender.
• Almond extract adds depth, but vanilla alone still works beautifully.
• For extra texture, sprinkle sliced almonds on top before baking.

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FAQs

Can I make this cake ahead of time?
 Yes! It actually tastes even better the next day once the flavors settle.

Can I use oil instead of butter?
 You can, but butter gives better flavor and structure in this recipe.

What yogurt works best?
 Full-fat Greek yogurt is ideal, but sour cream works just as well.

Can I freeze it?
 Absolutely. Wrap slices tightly and freeze for up to 2 months.

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Final Thoughts

This pear cake is the kind of recipe you’ll come back to every fall—and then keep baking all year anyway. It’s simple, quietly elegant, and packed with flavor without trying too hard. No frosting, no fuss, just a tender crumb, juicy pears, and that subtle almond note that makes people ask for the recipe. Cozy, reliable, and honestly? Hard to mess up. Perfect for sharing—or not.