This French-style pear cake is a wonderful combination of tender-crumb cake and juicy chunks of pear. It's easy to make and perfect just as it is for a snack or dressed up for dessert.
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
We do definitely love apples in our house and get through a lot of them, but I still think pears might be my favorite fall fruit. Maybe it's partly that they are a bit more temperamental and it's worth waiting until they are in season locally, but there is something special about a good, just-ripe pear.
Cooking with pears
Much as I enjoy raw pears, I also find pears are really nice to cook with. The two most classic methods are poaching or nestled in a batter, whether cake or otherwise.
Both methods really bring out the pear's natural sweetness and flavor, like in my pear clafoutis. We I've also tried pre-roasting pears for my roasted pear and fig scones which was really tasty too.
French cuisine seems to share my appreciation of pears since they appear in a few classic dishes. Many French recipes combine poaching and baking, having you poach the pears in a syrup first.
I can understand that this helps enhance their sweetness and makes for a softer texture, but if you dice the pears as here, it doesn't really feel necessary. As a result, this cake is a lot less fuss to prepare, but the result is still most definitely delicious.
This cake was an instant favorite in our house. I don't bake larger cakes too often as we sometimes struggle to get through them unless we know we have visitors to help. Some friends helped us with this and it was quickly and happily enjoyed by all.
It's sweet, but not overly so (I have reduced the sugar from traditional recipes as I'm less of a sweet tooth but it's certainly still sweet enough). It has a lovely light texture and the juicy little chunks of pear are an extra treat as you eat it, too.
Tips for making this cake
This cake is pretty easy to make but there are a couple things to keep in mind to help it be a success.
You start by creaming the eggs and sugar together, then add the butter. This might seem a bit unusual - you often cream butter and sugar together first - but the reason is this way you get a bit of air into the mixture as the eggs and sugar combine and the sugar starts to dissolve.
So take a few minutes to get the mixture glossy, but also don't beat heavily (you're not making a meringue).
For baking, you are best to use ripe but still gently firm pears. Very ripe pears will tend to fall apart and bruise easily. Under-ripe won't have as good a flavor, so just ripe is the best fit. I feel like I'm writing about Goldilocks saying that, but hopefully you know what I mean!
Use a teaspoon or melon baller to help get the core out. Pear flesh is relatively soft, so this is a great easy way to remove the bit you don't want to eat.
In terms of the additional liquid, some recipes use milk and others use sour cream. I've gone with crème fraîche as this is a French cake after all. And the smooth texture and slightly sour flavor works well.
Don't skip the sugar on top! I know you might think the cake is sweet enough already, but the sugar on top gives a lovely little crust once it bakes. And it's really nice as you take a bite.
This French pear cake is a wonderful combination of soft, tender cake and juicy chunks of pear. It's easy to make and the result feels more fancy than the effort involved. There's no need to tell, just let everyone enjoy, as they will!
Try these other tasty cakes:
- French lemon yogurt cake (a classic French cake, that's also light and delicious)
- German plum cake (more of a bar, in some ways, but incredibly tasty)
- Kladdkaka (Swedish sticky chocolate cake - similar to a fudgy brownie)
- Austrian apricot cake (a super simple sponge with apricots nestled on top)
- Sour cream mocha cake (great with a cup of coffee)
- Plus get more dessert recipes in the archives.
I'd recommend using a springform cake tin for this such as this one to make this easy to remove from the pan.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
French pear cake
Ingredients
- 1 ¼ cups all purpose flour plain flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 pears (ripe but not overripe)
- 2 eggs
- ½ cup sugar
- ½ cup unsalted butter melted
- ¼ cup creme fraiche
- 2 tablespoon sugar (to top)
Instructions
- Preheat the oven to 350F/180C and line an 8in/20cm springform round cake tin.
- In a small-medium bowl, sift or whisk together the flour, baking powder and salt. Set aside.
- Peel and core the pears. Cut them into a relatively small dice, around ½ - ⅔in (1 ¼-1 ¾cm). Set aside.
- In a large bowl, whisk together the eggs and ½ cup sugar until the mixture is relatively glossy and the sugar is starting to dissolve. Add the butter in a steady stream while whisking it in at the same time. Add the creme fraiche and mix this in as well.
- Mix the flour mixture into the egg mixture and stir until combined but try not to over-mix. Fold in the pears carefully so that they are mixed through but you don't break them up.
- Pour the mixture into the lined cake tin and spread the mixture to the edges with a spatula and flatten out the top. Sprinkle on the 2tbsp sugar then bake for approximately 40-50 minutes until a skewer inserted in the middle comes out clean and the cake is a gentle golden brown color.
- Leave to cool on a cooling rack for at least 10 minutes before loosening around the edges to remove from the cake tin. Works well both served warm or at room temperature, as it is or with cream/creme fraiche on the side.
Video
Notes
Nutrition
Remember to pin for later!
Jenny Erdmann says
This was SO lovely. A crisp sugar top and delicate pear flavor-yum!
Caroline's Cooking says
So glad you enjoyed, I agree it's a delicious combination.
Julie says
This cake was WONDERFUL! I ended up doing 1.5 the recipe and baked it in a 9" springform tin. Had more pears than I needed, but chucked them in anyway. Instead of folding my very ripe pears into the batter, I added half of the cake batter to the tin, spread it around, topped with pears, and covered with remaining batter. I was afraid this would be overly sweet, but it truly was perfect with a cup of tea. I wish pear season lasted a bit longer, but am thinking this might work with raspberries or even stewed apples... Great recipe!
Caroline's Cooking says
I'm so glad to hear you enjoyed it! Indeed, it's definitely not one of those cakes that's overly sweet - instead just sweet enough, but works well. Indeed, I definitely think this would work with gently stewed apple and possibly raspberries too - the only thing with berries is I think they may sink to the bottom but you can help them a little by tossing them in flour, and adding in layers between the batter rather than mixing through.
Leah says
So so good Spongie light. I used 4 medium sized pears, added vanilla essence, had no fraiche but used milk. I love it very much. Subscribed.
Caroline's Cooking says
I'm so glad you enjoyed it! It's definitely one of our favorites, and I agree, a lovely light texture.
Nickie says
This turned out excellent, I added a bit of cinnamon, cloves and nutmeg to the mix.
Caroline's Cooking says
So glad you enjoyed, and sure the warm spices worked well too (though I do also love it without).
Joanne says
So easy and perfectly delicious, plain and warm. Good thing I gave half of it away immediately! Using melted butter means it can be done on the spur of the moment.
Caroline's Cooking says
So glad you enjoyed! It's certainly one of our favorites.
Rosemin Ibrahim says
Can you add pecans to this recipe?
Caroline's Cooking says
I haven't, and while in theory you could, I would be a little concerned that the more bitter flavor and texture would distract from the tender, sweeter pears, personally.
Erin says
I would like to use a 9 inch springform pan to make this cake. Should I increase ingredients by 1.5 or double the recipe?
Caroline's Cooking says
Hi, so assuming approximately a 2 inch depth to the pans (which is pretty common for cakes), then an 8 inch round would hold approximately 6 cups, and a 9 inch round would hold approximately 8 cups, so that would be 1.33 times the original. With the 8 inch, it doesn't come right to the top so you could get away with making it 1.5 times I think to be easier to multiply up. Just remember it will need longer to bake being bigger.
Erin says
Thanks Caroline! I’m making this tonight. I’ll let you know how this goes. By the way, my daughter’s name is Caroline! 😊
Sherril says
I just made this cake and while it tastes beautiful, it really didn't rise and looks too thin. The amount of liquid when spread out in the spring form cake tin looked like a very low amount. It is an 8 inch spring form cake tin.
The correct amount of baking powder was used and correct amount of other ingredients. The only other thing I added was a small amount of thin slices of candied ginger. Any idea why it turned out so flat?
Caroline's Cooking says
So in general, this is not a super airy cake, it does have a bit of a tighter crumb, but there are a couple things that could be worth thinking about. First - when you say the amounts were right, did you weigh or use volume measurements? Weighing is more accurate, so if it seemed thin, it maybe didn't have enough flour. In terms of being flat, is your baking powder a bit old, as it doesn't work quite as well when not fresh. Also, did you whisk the egg and sugar until going pale and glossy? As this process not only dissolved the sugar, it gets air into the mixture. Then as you add the dry ingredients, you want to mix in lightly and not over-mix so you don't lose that air. Hope that helps!
Linda says
I used ricotta cheese, slightly less sugar, and placed it in a cake pan. It came out perfectly after 40 minutes. It’s like a light European cake, and it’s just absolutely delicious!
Caroline's Cooking says
I'm glad you enjoyed, and yes it has a lovely lightness to the texture, I agree.
Dawn says
Love this! Simple yet with an elegant taste! I'm going to try it with apples, too, in place of the pears. Thank you, Caroline!
Caroline's Cooking says
I'm so glad to hear you enjoyed! It's one of our big favorites, too. And yes, there is indeed an apple version, too - I'd just suggest you make sure you use an apple that is good for cooking (eg Fuji, Honeycrisp), and cut the apples small-ish (around 1in/2.5cm dice max) so the texture works best.
Glenda says
Delicious, light and not too sweet
Caroline's Cooking says
Glad you enjoyed!
Susan says
Moist and delicious. I did not have crème fraiche or sour cream so
I used Greek yogurt. Definitely will make this recipe again.
Caroline's Cooking says
I'm so glad to hear you enjoyed! And yes Greek yogurt works well as an alternative.
Ellie C. says
Making the cake for the second time!
We received a gift of Harry & David pears - perfect use. I add a pinch of freshly grated nutmeg, lemon zest and vanilla; really perks the flavor up!
Thank you, Ellie
Caroline's Cooking says
I'm glad to hear you enjoyed. Indeed, those flavors can pair well, though I also really like the simplicity of the original and you do have to take a little care the flavors don't overpower the delicate pear.
Becky says
Made this today and it is absolutely delicious! Family agree! Will definitely be making it again. Thank you for the recipe!
Caroline's Cooking says
I'm so glad to hear you all enjoyed. It's definitely one of our favorite cakes.
Annie says
Hi Caroline and everyone, I like to replace the butter with oil. Would I use the same amount, so 1/2 cup. Thanks!!
Caroline's Cooking says
Yes, I'd suggest the same amount (by volume) should be about right.
Irene says
Hi I was just wondering if anyone had used apple sauce in cake, don’t have crème fraiche thank you
Caroline's Cooking says
So apple sauce can sometimes be used in place of both fat and sweetener is some recipes, though you often have to adjust some other quantities to get it to work. I wouldn't particularly recommend substituting it in here, given both the pear in there already and general texture. If you don't have creme fraiche, then I would suggest you could use sour cream, or cream plus a little squeeze of lemon instead, or milk.
Patricia says
I am making this cake a second time already. It was a great recipe to use up the pears I had. My husband loved it and so did I. Thank you.
Caroline's Cooking says
So glad to hear you enjoyed! It's one that always seem to be popular with whoever I offer it to (us included!)
Grey says
Love this cake! Have made it a couple times, substituting the crème fraiche with mayonnaise! Delectable. This time, I just made it again with half mayo and half 14% sour cream, which I’m sure will work great as well. I think this will be the best so far, as the pears were really juicy today…can’t wait!!!
Caroline's Cooking says
Glad to hear you have been enjoying! And yes I have made this with sour cream as well when creme fraiche hasn't been available and it works well.
Michelle says
Hi can you help the grams seem to be out when you adjust the servings
Caroline's Cooking says
Unfortunately the tool doesn't quite work to get both units to adjust - I'd recommend just not adjusting servings and divide/multiply separately if you are using grams. Or else comment back what you are trying to do and I can do a quick calculation.
Caroline's Cooking says
Just updating a response in case anyone else reads and is unsure about the metric scaling- with changes to the recipe template, I've now changed how the measurements work so both metric and imperial adjust when you use the scaling up and down.
Elise Carroll says
Oh wow! Just made this cake and I have to say it tastes absolutely divine! I used more pears than asked for in the recipe (a large soup bowl’s worth) as I had some fallen pears to use up. Thank you so much for this recipe. I always find fruit recipes going a bit soggy and not baking well. Not so with this one! Absolutely perfect and a keeper!!
Caroline's Cooking says
I'm glad to hear you enjoyed - it is definitely one of our favorite cakes and yes, I know what you mean with fruit softening sometimes but indeed, the fruit stays with a lovely texture here.
Mary says
Amazing recipe , lovely cake
Caroline's Cooking says
So glad to hear you enjoyed - it's one of our favorites as well.
Stephanie Jones says
I have a pear tree in my garden that is full of pears so thinking of making a couple of these cakes but do you know if they freeze well??
Caroline's Cooking says
I haven't tried it yet myself but I think it should work to freeze.
Agnes says
If we use milk instead - what amount is reccommended ?
Caroline's Cooking says
Assuming you are using the milk to replace the creme fraiche, then using the same volume should be fine.
Mary Elizabeth says
My goodness!!! This cake is insanity!!!! And oh so simple to make. A scrumptious treat with a cup of tea or coffee. Thank you so very much for sharing your goodness. 😍
Caroline's Cooking says
Glad to hear you enjoyed so much!
Dina says
I just baked this cake and tried my first little slice. I have never left a recipe review but this came out so darn phenomenal that I just had to say so. I followed recipe exactly and it's just perfect-light, tender and not too sweet. I will make this recipe again and often. Wow! Thanks for posting and sharing.
Caroline's Cooking says
That's so lovely to hear! This is definitely one of our favorites so it's great to hear when others find it the same.
Erin says
I’m looking forward to trying this, thank you! Just a question - is the 1/4 cup creme fraiche supposed to be added to the batter at some point or is it only for serving?
Caroline's Cooking says
Oops, that bit seems to have been chopped from the recipe instructions, somehow - now updated, you add it right after the butter (as shown in the video). Enjoy!
Jacqueline says
Very good recipe! I followed it exactly except that I added 1 tsp of vanilla essence and 1 tsp of ground cinnamon. It was delicious 😋. Ate the first slice after the initial 10 minutes cooling, and it was delicious hot. So the next day, we heated up our slices in the oven. Will definitely be making it again. The mixture of the pear and the moist sponge cake really works. Highly recommended!
Caroline's Cooking says
So glad you enjoyed it, and yes it's lovely warm as well.
Angela says
My boys are obsessed with pears this year. This recipe made it even worse, haha. They want me to make this every weekend now. Warning to others - this is almost too fantastic for your own good.
Caroline's Cooking says
So glad to hear! We do love this as well (and agree, adds to the loving pears!)
olivia says
Made it last night - really fantastic cake. I was drawn in by the picture, which didn't look nearly as goopy and dense as most other recipes, and true enough, it was light and flavourful, with just the perfect hint of sweetness.
I did add a few specks of cardamom, but otherwise made it verbatim.
This will be a regular one for me:)
Caroline's Cooking says
So glad to hear you enjoyed, it's a cake we really love as well and so can understand it being a regular 🙂
Julia says
Hi Caroline, this looks delicious and I’m going to give it a try. Just wondering if I don’t have a springform could it work in a Bundt pan?
Caroline's Cooking says
So it's a relatively soft cake so I would be worried with a bundt cake pan, especially if it's one with any kind of decoration, that it may be tricky to release and come out of the pan. Instead, I'd suggest making in a loaf pan or a square pan, in both cases lined, would be better. If you use a larger loaf pan (9x5 inch) or an 8 inch square, both should work (the square will just be a little less deep of a cake).