French Pear Cake with Crème Fraîche

French Pear Cake with Crème Fraîche

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 :)

French Pear Cake with Crème Fraîche

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.

French Pear Cake with Crème Fraîche

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 Creme Fraiche

French Pear Cake

French Pear Cake with Crème Fraîche

Course: Dessert
Cuisine: American, Canadian
Keyword: pear cake recipes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Energy: 102 kcal

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.



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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  7. Bake in preheated oven until a tester inserted in the centre comes out clean, about 35-40 minutes.
  8. 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.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!


French Pear Cake with 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.

Tags from the story


  • Where is the sour cream mentioned besides the ingredient list? I’m assuming I put it in after the eggs but I don’t see it mentioned. Am I really just missing it?

    • Hi Deni, this cake has a large amount of (moist) fruit in it and I would worry that it wouldn’t be at it’s best made a day ahead. You could certainly bake in the morning to serve later in the day.

  • I just had a quick question about the arrangment of the pears in the pan, I didn’t totally understand how it should be done. Can you provide more detail and/ or a photo of how the pears should be placed in the pan? Thanks so much :)

    • Hi Lisa, once you peel the pears and cut in half from stem to bottom. You scoop out the core. The pear halves are placed into the pan, core side down, with the fat end towards the outside of the pan. Simply arrange the halves around the bottom of the pan, spacing equally. The batter then goes over-top. When the cake is done, just the top of the fat end of the pears will be peeking out from the batter.

    • 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?

  • 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?

      • 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!! 😀

    • 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 love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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