Every now and then, a recipe comes along that changes the game. This super moist pear cake is that recipe. Packed with juicy pears and a tender crumb, it’s a dessert that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of fresh pears and a hint of cinnamon brings a warm, autumnal flavor that’s irresistible.
- Using buttermilk in the batter ensures the cake stays moist for days, not just hours.
- A simple glaze adds just the right amount of sweetness without overpowering the delicate pear flavor.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 cups peeled and diced pears
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your 9-inch cake pan and line the bottom with parchment paper for easy removal. This ensures your cake won’t stick and comes out perfectly every time.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This not only combines them but also aerates the flour, leading to a lighter cake.
Cream Butter and Sugar
Using an electric mixer, cream the softened butter and sugar until light and fluffy. This should take about 3 minutes. The air incorporated here is key for a soft texture.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry. This method prevents overmixing, which can toughen the cake.
Fold in Pears and Bake
Gently fold in the diced pears. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. Let cool before serving.
Tips and Tricks
For an extra moist cake, try substituting half the butter with applesauce. This not only adds moisture but also a subtle apple flavor that complements the pears beautifully. Another tip is to let the cake cool completely before slicing. This patience pays off with cleaner slices. Lastly, if you’re out of buttermilk, make your own by adding 1 tbsp of vinegar to 1 cup of milk and letting it sit for 5 minutes.
Recipe Variations
- Add a cup of chopped walnuts or pecans for a crunchy texture.
- Swap pears for apples or a mix of both for a different fruit profile.
- Incorporate a teaspoon of ginger or nutmeg for a spicier cake.
- Top with a cream cheese frosting for a richer dessert.
Frequently Asked Questions
Can I use canned pears? Yes, but make sure to drain them well to avoid extra moisture in the batter. Fresh pears are preferred for their texture and flavor, but canned can work in a pinch.
How do I store the cake? Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
Can I make this cake gluten-free? Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend. Just ensure it’s a 1:1 substitution for best results.
Summary
This super moist pear cake is a testament to the magic of simple ingredients coming together to create something extraordinary. Perfect for any occasion, it’s sure to become a staple in your baking repertoire.