This French Pear Cake is light and filled with pears and with a crispy, crackly sugar topping. Lovely enjoyed warm with a dollop of Crème Fraîche.
I have a fondness for pear cakes. Baked pears are simply divine, especially when combined with some delicious cake. A few years ago, I shared this delicious Italian Pear Almond Cake. Like that cake, this French Pear Cake is more pears than cake. This one has some differences though, as it uses a lighter batter to produce a lighter and airier cake. It also features a lovely crispy, crackly sugar-dusted topping. Same great baked pear cake goodness in another delicious form!
Enjoy this cake slightly warm with a dollop of Crème Fraîche. Crème Fraîche is the perfect creamy, tangy foil for the baked pears and cake. If you don’t have or can’t find Crème Fraîche, fear not! You can make your own easily and economically. Scroll down for the how-to! If Crème Fraîche isn’t an option, a dollop of very lightly sweetened whipped cream would be a great alternative. Or vanilla ice cream. You really can’t go wrong here :)
How to Make Your Own Crème Fraîche at home
To make your own Crème Fraîche at home, in a glass jar or cup, simply combine 1 cup of heavy, 35% b.f. whipping cream with 2 Tbsp well shaken buttermilk. Stir well to combine. Cover the top of the jar or glass with something breathable, such as a ring of parchment paper, slightly damp paper towel, a coffee filter, cheesecloth etc. and secure with string or a rubber band. Let stand at room temperature for 12-24 hours (depending on the temperature in your kitchen), until mixture thickens into a creamy, but not stiff mixture. Transfer to the refrigerator, where it can be used and kept up to 2 weeks.
Cook’s Notes for French Pear Cake with Crème Fraîche
I didn’t peel the pears for this cake, although you certainly can if you like. I also used a combination of both Bartlett and red pears, as that’s what I had on hand. It’s probably best to use just one kind of pear per cake, though if you find yourself with a variety on hand, go right ahead with that :)
Ripe, but still firm pears work best with this cake.
To core the pears, simply cut in half down from just beside the stem. Using a small spoon, scoop out the centre core, then use the tip of the spoon to remove the upper stem spine (the part leading up from the core to the top stem) and cut out the bottom blossom end, as well.
Tip: To quickly and easily line the bottom of a springform pan with parchment paper, simply lay a sheet over the bottom ring, then attach the outer ring over the parchment. Trim the excess on the outside.
French Pear Cake with Crème Fraîche
A lovely light pear cake, that's more pear than cake. With a crispy, crackly sugar topping and topped with flaked almonds. Enjoy slightly warm with a dollop of Crème Fraîche.
Ingredients
For cake batter:
- 1/2 cup unsalted butter at room temperature
- 1 cup white granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla
- 1 1/3 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup sour cream
For filling:
- 3 pears ripe but still firm, peeled or unpeeled, halved and cored
For topping:
- 1/4 cup white granulated sugar
- 1/3 cup flaked almonds optional
For serving:
- Crème Fraîche alternately whipped cream or ice cream
Instructions
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Preheat oven to 350 F. with rack in centre of oven. Prepare a 10-inch springform pan by spraying with baking spray and lining the bottom ring with parchment paper. Place on a baking sheet and set aside.
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Prepare the pears: You can peel the pears if you like, or simply leave the peel on. Cut in half down from the stem end to the bottom. Scoop out the core with a spoon and remove the stem spine and bottom blossom end. Place cut side down on a cutting board and cut each half in to 1/4-inch-ish slices. Transfer the sliced halves to the prepared baking pan, cut side down, fanning out the slices slightly. Arrange the sliced halves in a ring around the outside of the pan. The sliced halves should just touch each other in the centre and fan out slightly towards the outside edges. The centre couple of inches should be empty. You may or may not need all your pears. Simply fill until it's filled around. Set aside.
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In a large bowl with an electric beater or in the bowl of a stand mixer, beat together the butter and the 1 cup of sugar until pale and fluffy, about 5 minutes.
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Add the eggs, one at a time and beat well after each addition, scraping down the sides of the bowl as needed. Beat in the vanilla.
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In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
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Spoon the batter in to the centre of the prepared pan. Using a knife, gently spread the batter in to a thin layer out to the outside edges of the pan. It will seem very thin and barely cover the pears. Scatter the flaked almonds over the centre area of the batter. Sprinkle top of batter evenly with the 1/4 cup white sugar.
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Bake in preheated oven until a tester inserted in the centre comes out clean, about 35-40 minutes.
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Let the cake cool 5-10 minutes in the pan, then run a knife around the outside and remove the outer ring. Allow to cool a bit more, then slice and enjoy warm with a dollop of Crème Fraîche.
I enjoyed a slice warm from the pan. You may wish to use a plate :)
Love pears? Then you may also like my …
Skillet Pear Custard Cake or try my savoury Pear and Walnut Focaccia.
I made this cake for the third time . It goes so quickly – not a crumb left .
This time I switched out the sour cream for buttermilk and it was perfect .
I used different pears – it made for a natural light sweetness overall
Warm with milk ice cream it is heavenly.
Question: if I increase the mixture to serve 12 – which size pan should I bake it in ? Or is it just easier to make double the quantity and split it into two cake pans evenly ?
Question : If I switch the sour cream to greek yoghurt what effect would it have on the moisture of the cake ?
Question : What if I used ricotta instead of sour cream ( after I drained it ) – could that work ?
Hi Louisa and so glad you are enjoying this cake :) To double, I would be inclined to go with the double the recipe/use two pans. It’s just more predictable in it’s outcome.
As for your substitution questions, I guess I’m wondering why you don’t want to use the sour cream. I love it in baking as it makes for a lovely texture and moistness in the finished product. I think ricotta, while it may work, would significantly alter both the texture and moistness (due to being lower in fat). Again, while greek yogurt may also work, most is quite lower fat that sour cream. All things to keep in mind.
For me I think the sour cream has a slightly strange taste as I’m new to baking with it , I noticed it after trying it also in other recipes . The buttermilk worked better than I think greek yoghurt would ( as I usually bake with this fat to add in moisture alongside some oil ) – the buttermilk tasted fine and did well with adding moisture .
I ll stay away from the ricotta .I once baked a cake with it and it was so lovely and creamy but it took ages for the cake to bake . Thanks for these excellent tips .
I’m also looking for a substitute for the sour cream. I am lactose intolerant (so sad!) And can’t eat sour cream without distress. Yogurt is usually fine, but you’re right about the lower fat content.
Just sharing since you were wondering why someone would want to sub out the sour cream (which is indeed delicious).
Hi Susie, thanks for weighing in. I am always happy to help with substitution suggestions, but people don’t always tell me why they want to substitute. Being unable to eat something is different from just not having an ingredient or wanting to reduce fat etc. In your case, if you can tolerate yogurt, I would just go with full-fat yogurt. You’ll notice a slightly less moist finished product, but I feel it would still be quite nice :) Enjoy!
This cake not only tastes wonderful and moist but it also looks stunning in its simple presentation. The crisp crunch of the top crust contrasts very nicely with the soft texture due to the sour cream .. It gives a it a hint of professionalism…
I tried it out on my work colleagues in London and they were amazed .
I make a few alterations – I added some cinnamon and lemon and used less almond on the top .
Its going to be in my top list of baking recipes .
Thank you Jennifer for kindly sharing with us !
So glad to hear, Louisa! Thanks :)
I made it tonight with whole milk Greek yogurt cake and it worked great :)
So glad you enjoyed it! Thanks :)
Delicious! The addition of pears is lovely and the cake is nice and fluffy. Thanks for the recipe!
Thanks Ana and so glad you enjoyed this! :)
Well that was a giant hit!!! Served barely warm with Creme Fraiche and a hint of finely grated candied ginger . Not a crumb left. My new go-to pear dessert. Thanks :-)
So glad to hear and so glad you served it with the Creme Fraiche! It was just such a perfect complement. And the candied ginger sounds so lovely, too :) Thanks for coming back to let me know.
Thanks so much for sharing how to make Creme Fraiche! Such a delicous fall treat!
Thanks Jenny and yes, I can’t always (easily) find Creme Fraiche, so it’s handy to be able to make it :)
Hi Jennifer,
I made this recipe yesterday. Not only is it a beautiful cake, it has a lovely taste and great texture. It was perfect for dessert last night and for breakfast this morning :-).
Thank you!
So glad you enjoyed this Lynne and yes, it’s perfect for any time of day ;)
Wish your print button worked. 😁
Hi Linda, It works fine for me. Have you tried the print link right under the large photo on the top? What browser are you using?
Wow Jennifer! This is one scrumptious looking cake. I can practically smell all of its cinnamon-y goodness just by looking at the photo. The perfect little treat for fall. P.S. I really love that crackly sugar topping too.
Thanks so much, Lynn :)
How delicious this cake looks and I just can’t wait to make it. You’ve outdone yourself this time. Absolutely gorgeous with lovely fresh pears and crunchy sugar topping. What can one say?
Thanks so much, Mary! I really enjoyed this cake, especially with the creme fraiche. Wouldn’t skip that part :)
I will try it with Creme Fraiche. I’m usually a Yoghurt girl so I guess we are on the same track. Love Yoghurt with dessert cakes because it’s not so sweet. Creme Fraiche is on the shopping list!! 😀
If you love yoghurt with dessert cakes, you will love the creme fraiche. Same idea. Just creamier ;)
You’ve outdone yourself, Jennifer, this cake looks so good I can taste it right through my computer screen! I would love to have a slice with my morning coffee…sharing <3
Thanks Sue and yes, it’s perfect any time of day!
Such a gorgeous cake for fall! The texture looks incredible, and I love that pretty sugar topping!
Thanks so much, Laura :)
This is the way cake should be. Filled with fresh fruit, a soft moist crumb and a crispy sugary top. I love everything about this gorgeous cake! I will make this and share at our next family dinner. They are going to flip over this one!
Thanks so much, Tricia! Hope you are having a wonderful vacation :)
This reminds me of a French Apple Cake recipe that I have, too… Really need to make it again soon, but I think I need to try your beautiful French Pear Cake first. It’s absolutely gorgeous, Jennifer! xo
It’s probably very similar, Michele. I’ve made a French Apple Cake in the past, too. Always love that style of cake :)
Oh my goodness! I have a French apple cake I’m dying to make. If it turns out anything like this, I think I’m in trouble! It looks amazing!
I love French cakes, Chris. They are almost always more fruit than cake, which is a style I love! Would be fabulous with apples, too :)
I bet that crème fraiche adds another element of delicious flavour! Looks absolutely delish – and that top?? Swooooon!
Thanks Dawn and it does. It is a perfect “pearing” (couldn’t resist ;)
Hand me a fork, please! This is so gorgeous and delicious! The crispy-crackly sugar-dusted top is my favorite!
Thanks Annie and yes, that topping is so lovely, isn’t it?!
What a gorgeous fall cake Jennifer! Going to grab some pears!
Thanks Mary Ann :)
I just made this, I used greek yogurt instead of sour cream. It needed more than 35 -4o min,
more like 50 -55 minutes. It turned out superb. One of the best desserts I’ve ever had.
This is a winner !
So glad to hear. I love this one as well. A great way to enjoy pears!