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Fresh Pear Cake

Fresh Pear Cake I used juicy, ripe Bartlett pears in this recipe, but any ripe pears will work. It makes a very moist cake that can go in a lunch box or be served with tea or coffee. With the icing option, it is fancy enough for a company dessert. This pear cake freezes well, so don’t hesitate to make an extra one!

Serves 8.


  • 2 c fresh very ripe pears, chopped fine
  • 1/2 c chopped pecans or walnuts
  • 1/2 c sugar
  • 1 c all-purpose flour
  • 1/2 c whole wheat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp soda
  • 1 tsp cinnamon
  • 1 egg, beaten
  • 1/2 c melted butter or margarine
  • 1/4 c sour cream
  • 1 tsp vanilla


  1. Combine pears, sugar and nuts, let stand briefly.
  2. Add dry ingredients to pears. Fold in well.
  3. Add egg, butter, sour cream and vanilla. Mix with wooden spoon, or by hand.
  4. Pour in buttered 9X11 pan and bake 35 minutes at 350 degrees or until toothpick comes out clean.
  5. Cool on rack.

ICING (optional): Mix a little powdered sugar and milk together. Punch holes in cake and let icing run down in cake. Then put a little on top.

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