This lovely French pear cake is light in texture, 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 French Pear Cake 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!
Ingredients and Substitutions
Pears – pick pears that are ripe, but still firm. You can use any variety of pear you enjoy, such as Bartlett, Anjou, Bosc or red pears. I used a combination of both Bartlett and red pears here, as that’s what I had on hand, though ideally, just use one type of pear per cake, so they cook evenly. I didn’t peel the pears for this cake, although you certainly can if you like.
Crème Fraîche – 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.
Recipe Tips
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.
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 of the pan (it doesn’t have to be pretty to work :)
Making Ahead, Storing and Freezing
This pear cake is best enjoyed on the day it is baked. I love it slightly warm, though it is lovely at room temperature, as well. As there is a lot of moist fruit in the cake, it will begin to soften the cake as it sits. Left-overs should freeze, though freezing wouldn’t be my first choice.
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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
- Preheat oven to 350 F. (regular bake setting/not fan-assisted) 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.
- 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 into 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.
- 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.
- 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.
- 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.
- Spoon the batter into the centre of the prepared pan. Using a knife, gently spread the batter into 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 the top of batter evenly with the 1/4 cup white sugar.
- Bake in preheated oven until a tester inserted in the centre comes out clean, about 35-40 minutes.
- 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.
Notes
More Pear Cake Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This turned out perfectly! I didn’t use a spring-form pan & I used plain yogurt instead of sour cream, but it all worked out amazingly! Delicious
So glad to hear, Katie :) Thanks so much!
This cake was such a hit. I have had to share the recipe several times already! It is light and elegant but surprisingly easy!
So glad to hear, Tricia :) Thanks so much!
I made it several times it is always a hit and everyone in the family is talking about it.. or asking for it again:) Thank you so much!
Glad to hear, Emma :) Thanks so much!
Thank you for this lovely, delicate cake. I rarely comment on recipes although I bake mostly from recipes found online. But this one is such a Standout – I had to! I halved the recipe for my husband and me, not knowing what to expect. I opted for cake flour and added a few drops of almond extract along with vanilla bean paste instead of pure vanilla. I can’t express how surprised and delighted we were with the light, airy texture and just-right sweetness. An all around winner.
So glad you enjoyed it, Claire :) Thanks so much!
Great recipe! Wonderful flavor! We will definitely make it again. Side note: I did find it took longer to bake than directed. Perhaps just a difference in ovens. It ended up taking about an hour, with checking on it every 6-8 minutes past the original 35 minutes.
Glad you enjoyed it, Morgan and wow, that’s a big difference in baking time. It’s been a while since I made it, but will be sure to test it again to double check the baking time. Pan colour can make a big difference in baking time, as well (dark cooks more quickly and light, more slowly).
OMG…Covid Comfort! First of all, I was so surprised AND HAPPY that you responded immediately to my request for clarification on pear slicing/placement. I really appreciate that so much. I am a cake freak and last night I followed this recipe to a T. I have to say it is THE BEST cake I have ever baked/tasted. It was light, beautiful, easy and just pure heaven. I went to sleep thinking about it and woke up thinking about it. Of course I had a slice right out of the oven and this morning a cold slice…both delicious! Thank you Jennifer for sharing this recipe and for your gracious communication with me.
So glad to hear, Jojo! Thanks so much :)
Will you please clarify the slicing of pears?
Instructions say: “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.”
But on April 20 Lisa asked, “So I’m putting the entire half of the pear in the pan? Not cutting into 1/4 inch slices?” and Jennifer replied, “That’s right. Arrange all the half pears in the bottom of the pan and spread the batter over-top.” So this contradicts instructions. Are they just whole halves or are the halves cut into 1/4 inch slices? Thank you!
Hi JoJo, Sorry, that is my confusion. I have a few pear cakes and I was thinking I was replying to the “other” one. Just follow the instructions in the recipe card and you’ll be good :) Thanks for pointing that out. I have deleted that comment so it doesn’t continue to confuse.
Thank you for such a prompt reply Jennifer…I’m off to bake it…aloha!
Absolutely delicious and easy to make! I will definitely be making this cake again.
So glad to her, Alyse :) Thanks!
So, so good, making it for my third time today :)
So glad to hear, Emily! Thanks so much :)
Made this cake this morning – absolutely gorgeous. Have to keep ‘tidying’ it up it’s so light there can’t be any calories in it surely? Served it warm with whipped cream. As the previous person commented it took more like 50-55 minutes to bake.
Much appreciated the metric measurements as well, can’t cope with cups.
Regards
Jan
UK.
So glad you enjoyed it, Jan! I like to tidy up cakes, too ;) Thanks!
This was delicious! Thank you! It came out so fluffy and everyone loved it. I think next time I will add more pears and some cinnamon.
So glad you enjoyed it! Thanks :)
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 Natasha, it is listed in Step 5 of the instructions. You add it in alternately with the flour mixture.
Ah thanks, I really was just missing it!
Can this be made one day ahead? Thank you
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 made this around noon today, and served it at 7pm. It was delicious and lovely to look at. I’ll definitely make this again. Thank you.
So glad you enjoyed it! Thanks :)
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 :)
I used Greek yogurt because I was in a pinch and it turned out beautifully. Very tender and promise.
So glad to hear, Dani :) Thanks!