The Secret to Our Irresistible Pear Cake Recipe

Are you searching for a cake that’s not just good, but truly unforgettable? Look no further! This easy **olive oil pear cake recipe** promises a harmonious blend of creamy sweetness and a delightful burst of flavor from fresh pears and fragrant gingerbread spices. What makes it so special is its incredibly soft and moist crumb, thanks to the use of olive oil, which also imparts a subtle fruity note. Crafted from simple, readily available ingredients, this recipe is surprisingly quick and straightforward to prepare, making it accessible for bakers of all skill levels.

This isn’t just any cake; it’s a dependable crowd-pleaser that always turns out perfectly. Whether you’re enjoying a quiet afternoon with a cup of tea, looking for a sweet snack on a cozy Sunday, need an elegant dessert to impress guests, or even a celebratory cake for a birthday (it’s certainly going to be on my next birthday menu!), this **spiced pear cake** fits every occasion. Its versatility and deliciousness ensure it will become a cherished part of your recipe collection.

If you enjoy baking with fruit, you might also love exploring other delightful fruit-infused cakes. Consider trying our lemon cake with olive oil, a vibrant tangerine cake, or a zesty orange olive oil cake. Each offers its own unique charm and flavor profile, guaranteed to brighten your day!

Essential Ingredients for Your Moist Pear Cake

To create this incredibly **moist pear cake with olive oil and cinnamon** (or speculaas spices!), you’ll need a selection of high-quality ingredients that work together to produce its unique flavor and texture. The precise quantities for each ingredient can be found in the detailed recipe card at the very bottom of this post, but here’s a breakdown of what you’ll need and why:

• Pears: The star of the show! It’s crucial to use ripe, yet firm pears. Avoid overly soft or mushy ones, as they won’t hold their shape as well during baking. Varieties like Anjou, Bartlett, or Bosc are ideal due to their texture and flavor. Remember to peel and core them before dicing or slicing.

• Eggs: Eggs play a dual role here. The yolks contribute richness and help emulsify the batter, leading to a smooth, flavorful cake, while the beaten egg whites add incredible lift and a delicate, airy texture to the final product.

• All-Purpose Flour: The structural backbone of the cake. Using all-purpose flour provides the right balance for a tender crumb. Sifting it with other dry ingredients ensures a light, lump-free batter.

• Brown Sugar and Granulated Sugar: This combination is key to both sweetness and moisture. Granulated sugar provides direct sweetness, while brown sugar not only sweetens but also adds a subtle caramel note and helps keep the cake wonderfully moist, preventing it from drying out.

• Olive Oil: A healthier and incredibly effective alternative to butter in baking. Opt for **extra virgin olive oil** with a pleasant fruity taste. It contributes to the cake’s exceptional moisture and tenderness, along with a delicate flavor that beautifully complements the pears and spices.

• Baking Powder: Our primary leavening agent. When activated by moisture and heat, baking powder creates carbon dioxide bubbles, causing the cake to rise and achieve its fluffy, light consistency. If you’re curious about the science or looking for substitutes, explore our blog on baking powder and baking soda.

• Salt: A small but mighty ingredient! A pinch of salt enhances all the other flavors, balancing the sweetness and bringing out the nuances of the pears and spices.

• Vanilla Extract: Adds a warm, aromatic depth to the cake. For the best flavor, natural vanilla extract is recommended over artificial, as it offers a richer profile. For avid bakers, consider making your own homemade vanilla extract – it’s cost-effective and lasts a long time.

• Speculaas Spices: These traditional Dutch gingerbread spices are what give this cake its distinctive, warm, and inviting aroma. They typically include cinnamon, cloves, nutmeg, ginger, and cardamom. If you can’t find a pre-made mix, you can easily make your own using our speculaas spice recipe. Excellent substitutes include pumpkin spice mix, gingerbread spice mix, or simply a generous amount of ground cinnamon.

Baking Your Delightful Fresh Pear Cake: A Step-by-Step Guide

Creating this delicious **homemade pear cake** is a straightforward process. For your convenience, a fully printable recipe card with a detailed, step-by-step description is available at the bottom of this blog post. Follow these instructions for a perfectly baked cake every time:

1. **Prepare the Batter Base:** In a large mixing bowl, combine the olive oil with the brown sugar. Using an electric mixer, beat on medium speed for about 2 minutes until light and fluffy. Next, incorporate the egg yolks and vanilla extract, mixing for another 2 minutes until well combined. In a separate bowl, sift together the all-purpose flour, baking powder, salt, and your chosen spices (speculaas, pumpkin, or gingerbread). Gradually add these dry ingredients to the olive oil mixture, mixing on low speed until just blended. Be careful not to overmix.
2. **Fold in the Meringue:** In a very clean bowl (ensuring no grease) and using clean beaters, beat the egg whites with the granulated sugar until stiff peaks form. This meringue is crucial for the cake’s airy texture. Gently fold one-third of the beaten egg whites into the main batter. This “lightens” the batter and makes it easier to incorporate the remaining meringue without deflating it. Then, carefully fold in the rest of the egg whites in two additions, using a spatula to preserve as much air as possible.
3. **Layer the Pears:** Pour half of your prepared cake batter into your greased and floured springform pan. Evenly spread the diced pear cubes over this layer. Then, gently spoon the remaining batter over the pears, ensuring they are mostly covered. Finally, arrange the thin pear slices artfully on top of the cake batter – create any pattern you desire for a beautiful finish.
4. **Bake to Perfection:** Place the cake in your preheated oven at 350°F (180°C) for a conventional oven, or 320°F (160°C) for a convection oven. Bake for approximately 35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Refer to the “Tips and Variations” section below for detailed doneness checks. Once baked, remove the cake from the oven and let it cool in the springform pan for 5 minutes before carefully releasing the sides. Transfer the cake to a wire rack to cool completely.

For an extra touch of indulgence, serve your **spicy pear cake** warm with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. Pure bliss!

Baking Secrets and Delicious Variations

• **Flavor Boost & Texture:** For an added layer of flavor and texture, consider mixing in about ¼ cup (50 grams) of chopped walnuts, pecans, or dried currants into your batter, specifically between the cake layers and the pear pieces. This adds a lovely crunch and chewy sweetness.
• **Room Temperature is Key:** Always ensure that all your cold ingredients, especially eggs, are at room temperature before you begin baking. This is a golden rule for achieving a light, airy, and creamy cake texture. Cold ingredients don’t emulsify as well with fats and sugars, which can result in a dense or uneven crumb. Take them out of the refrigerator at least an hour before you start.
• **How to Tell if Your Cake is Done:** If you’re unfamiliar with your oven’s nuances or new to baking, here are three reliable ways to check if your cake is perfectly baked, usually a couple of minutes before the suggested baking time:
  • **The Gentle Shake Test:** Lightly jiggle the baking pan. If the center of the cake still wiggles significantly, it needs more time in the oven. A slight, barely perceptible jiggle is usually fine.
  • **The Finger Press Test:** Gently press your finger on the very center of the cake. If the indentation springs back immediately, your cake is ready. If a dent remains or it feels squishy, let it bake for a few more minutes.
  • **The Toothpick Test:** Insert a wooden skewer or toothpick into the deepest part of the cake’s center. If it comes out clean and dry (with no wet batter clinging to it), your cake is perfectly done. If it has wet crumbs, continue baking and retest every 2 minutes.
• **Serving Suggestions:** While delicious on its own, this pear cake is fantastic with a light dusting of powdered sugar, a drizzle of caramel sauce, or a dollop of spiced whipped cream. For an elegant dessert, serve it slightly warm with a scoop of vanilla bean ice cream.
• **Storage Tips:**
  • **Refrigerator:** Wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 2-3 days in the refrigerator.
  • **Freezer:** For longer storage, wrap individual slices or the entire cooled cake in two layers of plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Did you bake this delicious **Olive Oil Pear Cake**? We’d love to see your creation! Tag #byandreajanssen on Instagram – I often share your beautiful photos! If you loved this recipe, please take a moment to leave a rating and comment on the recipe card below. Your feedback is incredibly valuable to other home cooks and helps me continue to share wonderful recipes.

Need more culinary inspiration?

• Explore more video recipes on my YouTube channel.
• And don’t forget to save your favorite recipes on Pinterest, so they’re easy to find for your next baking adventure!

Moist Pear Cake with Olive Oil

Andréa