Celebrate Fall with this Vanilla Pear Loaf Cake to fill your Holiday Dessert Menu! Simple, Easy & Non-Poached… This delightful Pear-Vanilla Combo is a must try if you’re a Pear Lover.
Have you ever tried baking a pear cake without poaching? If not, I would highly insist you do. Honestly, I was intrigued to bake without poaching and confused with the cooking time, ingredients required, if wine or anything else had to be added, to get the flavors right. But to my surprise the pears cooked perfectly! A plain vanilla cake with pears and its aroma is just amazing, I would say it’s perfect to pair with a cup of tea for the cozy evenings of this Fall.
Like any other loaf pan cake recipe, this one also requires more than an hour to cook and the cake does not become dry in spite of its browned crust and edges. The juices from the pears infuse with the batter resulting in an insanely moist and soft cake. And the pears themselves become so tender and melt in your mouth.
You can use Bosc, Forelle or Anjou Pears which are ripe, (but slightly firm when you touch) to make this cake. Make sure to level the bottom of the pears so that they stand straight in the pan while baking.
Also, I definitely recommend lining your pan with parchment paper, which I regret not doing. Unlike other regular loaf pan cakes which have a flat top on which you can place a wire rack and invert, this once has the pear heads with the stems sticking out, making it really hard to invert and remove. In addition too, the pears make the cake heavy and susceptible to breakage, so unless you get into some serious acrobats (which I unfortunately had to), pulling out the cake in one piece from the pan without parchment paper linings will be a challenge.
Enjoy this delicious cake along with some warm tea, Happy Cooking…!
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Celebrate Fall with this Vanilla Pear Loaf Cake to fill your Holiday Dessert Menu! Simple, Easy & Non-Poached… This delightful Pear-Vanilla Combo is a must try if you’re a Pear Lover.
- 3 pears (Bosc pears with stem)
- ½ cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1¾ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup buttermilk (at room temperature)
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Peel the pears carefully to remove its skin keeping the stem intact. Level their bottoms so that the pears stand straight with equal height.
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Preheat oven to 350-degree F. Line a 9x5 loaf pan with parchment paper extending it 2 inches above the rim of the pan on all sides. Brush with melted butter and keep aside.
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Prepare dry ingredients by sifting flour, baking powder, baking soda and salt in a bowl.
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In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until fluffy.
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Add eggs one at a time scraping the sides of the bowl after each addition, and continue beating. Add vanilla extract.
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Gradually add flour mix alternating with buttermilk, beating just until combined after each addition. The resulting batter will be very thick.
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Pour the batter into the prepared baking pan and spread evenly. Insert the pears vertically / standing up, pushing them all the way down to the bottom of the pan until they rest on their levelled bottoms.
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Place the pan in the oven and bake for 1hr plus 10-15 minutes until a tooth pick inserted in the center comes out clean. Allow it to cool for 15 minutes. Lift the parchment paper to take the cake out of the pan onto a flat surface. Slice the cake through the pears and serve, Enjoy!
It must taste delicious! I was actually thinking it would be tricky to invert this right without damaging the stems and then I read about the parchment 🙂 Nice tip.
Oh yeah, you really need a parachment paper to lift it in one shape.
Now that looks interesting.
Thank You Megan… 🙂
This looks delicious. Any thoughts on whether this could be frozen and used at a later date. Thanks.
Thank You! I have not tried freezing it, but you should be able to. Once the cake is cooled, refrigerate it overnight, and then wrap it in a cling film and place in a freezer bag, then freeze.