Pear Cake

Pear Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

[Total: 6   Average: 4.2/5]


This moist Pear Cake uses pear brandy, but if you don’t have any on hand go ahead and use regular brandy.

  • 8 Medium Pears
  • 1 Teaspoon Lemon Zest
  • 3 Tablespoons Fresh Lemon Juice
  • 1/2 Cup Plus 2 Tablespoons Honey (Divided)
  • 1/4 Cup Pear Brandy
  • 1/2 Cup Unsalted Butter (Softened)
  • 1 Cup Dark Brown Sugar
  • 1/2 Cup Olive Oil
  • 2 Large Eggs (Room Temperature)
  • 1/3 Cup Whole Milk Greek Yogurt
  • 2 Teaspoons Vanilla Extract
  • 3 Cups Unbleached Flour
  • 2 Teaspoons Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1 1/2 Teaspoons Kosher Salt
  • Powdered Sugar For Dusting
  1. Preheat oven to 375 degrees.
  2. Line large-size rimmed baking sheet with parchment paper.
  3. Peel, core, and chop pears into 1 inch pieces. Place on prepared pan. Add lemon zest, lemon juice, and 2 tablespoons honey. Toss to coat. Place in oven 40 minutes until lightly caramelized. Remove from oven and let cool completely. Reserve 1 cup chopped pears. Transfer remaining pears to blender or food processor. Purée until nice and smooth.
  4. Turn oven down to 350 degrees.
  5. Grease and flour large-size cake pan (10 cup). Place round piece of parchment paper on bottom of cake pan.
  6. In large-size bowl beat butter, brown sugar, and olive oil until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pear purée, yogurt, vanilla, pear brandy, and remaining honey.
  7. In large-size bowl combine flour, baking soda, cinnamon, and kosher salt.
  8. Gradually add flour mixture to butter mixture until just combined. Fold in reserved chopped pears.
  9. Transfer batter to prepared pan. Firmly tap pan on counter a few times to release any bubbles.
  10. Place in oven 45 to 55 minutes until wooden pick inserted near center comes out clean. Remove from oven and cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
  11. Transfer to serving plate. Dust with powdered sugar before serving.
  12. Note: Pear purée can be made up to 5 days ahead and chilled until ready to use. Double up on the pear purée. It’s scrumptious on pancakes, roast pork, or slathered on a slice of Pear Cake.
  13. Serves 8
  14. Prep Time: 60 Minutes Cook Time: 55 Minutes Total Time: 115 Minutes
  15. "Work With What You Got!"
  16. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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