This pear cake holds a special place in my heart, as it's been passed down through my family. I've made a slight modification to the recipe by adding sliced almonds and raspberries on top. However, the bare-bones version is equally delightful. I hope you'll love it as much as we do. Enjoy!
Q: Can I use a different type of pear for this cake?
Q: Should I peel the pears before adding them to the cake?
Q: Can I substitute the sliced almonds and raspberries with other toppings?
Q: Can I make this cake ahead of time?
Q: How do I know when the cake is done baking?
Q: Can I freeze the pear cake?
Q: What's the best way to store leftovers?
Q: Can I add spices like cinnamon or nutmeg to the batter?
Q: Can I use canned pears instead of fresh ones?
Enjoy baking and savoring your delicious Pear Cake!
Preheat oven to 350. Grease a 9” circular pan and set aside.
Cream together the butter and sugar for 5 minutes using a hand mixer. Add the eggs one at a time and then add the vanilla and continue to combine until creamy.
Add in 1 cup flour sifted with 1 tsp baking powder and the spices and mix until just combined (be sure not to overmix!). Add the batter to the pan and be sure to spread to all the edges.
Mix 3 tbsp sugar with 2 tsp cinnamon for a topping. Top the cake with sliced pears, cinnamon sugar mixture and slivered almonds.
Bake for 30-45 minutes, or until golden brown. Enjoy and serve topped with fresh raspberries and whipped yogurt.
Preheat oven to 350. Grease a 9” circular pan and set aside.
Cream together the butter and sugar for 5 minutes using a hand mixer. Add the eggs one at a time and then add the vanilla and continue to combine until creamy.
Add in 1 cup flour sifted with 1 tsp baking powder and the spices and mix until just combined (be sure not to overmix!). Add the batter to the pan and be sure to spread to all the edges.
Mix 3 tbsp sugar with 2 tsp cinnamon for a topping. Top the cake with sliced pears, cinnamon sugar mixture and slivered almonds.
Bake for 30-45 minutes, or until golden brown. Enjoy and serve topped with fresh raspberries and whipped yogurt.
Preheat oven to 350. Grease a 9” circular pan and set aside.
Cream together the butter and sugar for 5 minutes using a hand mixer. Add the eggs one at a time and then add the vanilla and continue to combine until creamy.
Add in 1 cup flour sifted with 1 tsp baking powder and the spices and mix until just combined (be sure not to overmix!). Add the batter to the pan and be sure to spread to all the edges.
Mix 3 tbsp sugar with 2 tsp cinnamon for a topping. Top the cake with sliced pears, cinnamon sugar mixture and slivered almonds.
Bake for 30-45 minutes, or until golden brown. Enjoy and serve topped with fresh raspberries and whipped yogurt.