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slice of French pear cake in front of rest of cake
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5 from 3 votes

French pear cake

This cake is a delicious combination of tender, moist cake with juicy chunks of pear. Easy to make and an instant favorite.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: French
Servings: 12 approx
Calories: 193kcal
Author: Caroline's Cooking
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Ingredients

  • 1 ¼ cups all purpose flour 175g plain flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 pears (ripe but not overripe)
  • 2 eggs
  • ½ cup sugar 100g
  • ½ cup unsalted butter 115g, melted
  • ¼ cup creme fraiche 60ml
  • 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 2tablespoon 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

If you can't find creme fraiche then sour cream will work as a substitute.
It's best to use a relatively fine white sugar for this (regular sugar is usually fine as long as it is not too coarse a grain).
I'd suggest a relatively firm non-grainy pear such as Bartlett or D'Anjou for this.

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 65mg | Potassium: 118mg | Fiber: 1g | Sugar: 13g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg