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Pear Cake Recipe | Pear Cardamom Cake Recipe

The Pear Cake is a soft, aromatic cake made with ripe pears and fragrant cardamom. It's a deliciously simple, yet rich cake that’s perfect for fall and winter. This cake is moist on the inside, with just the right amount of sweetness and spice. The juicy pears lend a natural sweetness, while the cardamom adds a lovely warmth, making it a cozy treat. It’s easy to whip up, requires minimal ingredients, and fills the house with the most inviting aroma while it bakes. It’s also a great way to use up those extra pears lying around in the fridge.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 213kcal
Author: Aarthi

Equipment

  • 18 cm round cake pan
  • Mixing Bowl
  • OTG

Ingredients

  • ¼ cup Unsalted Butter 50 grams
  • ½ cup Granulated Sugar 100 grams
  • 1 teaspoon Vanilla Extract
  • 1 large Egg
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup All Purpose Flour 120 grams
  • ½ teaspoon Ground Cardamom
  • ¼ cup Plain Yogurt 60 ml
  • ¼ cup Milk 60 ml
  • 2 medium Pears peeled and sliced thinly
  • 2 tablespoon Caster Sugar to Sprinkle on top of cake

Instructions

  • Preheat oven to 180 degree C. Grease a 18 cm round pan with some oil and dust with some flour. Set aside.
  • Take butter, sugar, vanilla in a bowl and cream well. Add in egg and mix well. Now add in baking soda, baking powder and salt and mix well.
  • Now add in flour , cardamom powder and fold gently. Add yogurt and milk and fold gently.
  • Spoon this into the prepared pan. Arrange pear slices on top and sprinkle top with sugar. Pop it into the oven and bake for 30 to 40 mins. Remove and cool completely before slicing.
  • Enjoy with whipped cream or creme freche.

Notes

Use Ripe but Firm Pears: Choose ripe yet firm pears so they hold their shape while baking. Overripe pears may release too much moisture and make the cake soggy. You can use Bosc or Bartlett pears—both work great in baking.
Don’t Overmix the Batter: Once you add the flour, mix gently. Overmixing can make the cake dense and dry. Just fold until the ingredients are combined—it's okay if a few lumps remain.
Make it Eggless: You can easily make this egg-free by replacing the egg with 1⁄4 cup of applesauce or mashed banana. The texture will still be soft and moist.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. If you want to keep it for longer, you can store it in the fridge for up to a week. Just make sure to let it come to room temperature before serving to get the best flavor and texture.
Serving: This cake is best served on its own, but if you’re looking to elevate it, you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It’s also delicious with a hot cup of chai, making it the perfect snack for a cozy afternoon.

Nutrition

Serving: 1servings | Calories: 213kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 177mg | Potassium: 105mg | Fiber: 2g | Sugar: 21g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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