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–+ servings
French pear cake with fresh pears and a buttery crust, made with seasonal ingredients, perfect for a cozy French dessert.

Classic French Pear Cake

This classic French pear cake has a soft, buttery crumb and tender slices of pear baked right into the top. It’s an easy, rustic cake made with simple ingredients and perfect for a cozy afternoon dessert or a light, elegant treat after dinner.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course "Goûter", Dessert
Cuisine French
Servings 8 people
Calories 492 kcal

Equipment

  • 1 large bowl
  • 1 small bowl
  • 1 mixer stand or hand held
  • 1 9 inch springform pan or regular cake pan
  • parchment paper for lining the bottom of the cake pan
  • 1 sheet pan optional, if using a springform pan

Ingredients
  

  • 3/4 cup Unsalted butter
  • 1 1/2 cups Granulated sugar plus a little for sprinkling on top
  • 1 tsp. Vanilla extract
  • 3 large eggs
  • 1 1/2 cups All-purpose flour T45 French flour also works well
  • 1/4 tsp. Baking soda
  • A pinch of salt
  • 1/2 cup Crème fraîche or sour cream
  • 3-4 Fresh pears pealed, halved, cored, and cut into 1/4 inch slices

Instructions
 

  • Preheat your oven to 315°F. Butter the sides and bottom of a springform pan (or regular cake or loaf pan). Line the bottom of the pan with parchment paper for easy removal.
  • In a large bowl or stand mixer fitted with the paddle attachment, beat the unsalted butter and sugar until light and fluffy, stopping to scrape down the sides of the bowl as needed. Mix in the vanilla extract.
  • Add the large eggs, one at a time, mixing well after each addition.
  • In a small bowl, whisk together the flour, baking soda, and salt.
  • Add half of the flour mixture to the egg mixture, then the crème fraîche, then the rest of the flour. Mix just until a smooth, thick cake mixture forms.
  • Spread half of the batter into the prepared pan. Arrange the pear slices across the top of the batter, in a circular shape. Spread the other half of the batter on top of the pears, and arrange the remaining pear slices across the top of the batter. Sprinkle with a little granulated sugar or vanilla sugar.
  • Bake for 1 hour and 15 minutes, or until the edges of the cake are a deep golden brown and a blunt knife inserted in the center comes out clean. The pears should look soft and glossy, with juicy chunks of pear showing through the top.
  • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. Move it gently onto a serving plate once fully cooled.

Notes

  1. Choose firm, ripe pears for the best texture. If your pears are very soft, cut them into small cubes and gently fold them into the batter instead of layering.
  2. Line the bottom of the pan with parchment paper. Because the pears release their juices as they bake, this cake stays wonderfully moist — and the parchment helps with easy removal.
  3. Let the cake cool in the pan for about 10 minutes before unmolding. This short rest keeps it from breaking apart while still warm.

Nutrition

Calories: 492kcalCarbohydrates: 69gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 116mgSodium: 74mgPotassium: 162mgFiber: 3gSugar: 47gVitamin A: 735IUVitamin C: 4mgCalcium: 41mgIron: 2mg
Keyword authentic French, cake, pear, pear cake
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