Bake the Most Delicious Moist Pear Cake with Olive Oil This Autumn
Welcome to the ultimate guide for baking a truly irresistible autumn delight: our Moist Pear Cake with Olive Oil. This isn’t just any pear cake; it’s a luscious creation bursting with the sweet, delicate flavor of juicy pears, enhanced by a tender crumb and a hint of warm, aromatic spices. Perfect for pear season, this recipe promises a melt-in-your-mouth experience that will leave everyone craving another slice. Its unique combination of olive oil and ripe pears ensures an incredibly moist texture, far from dry, and a perfectly balanced sweetness that makes it an instant family favorite. Get ready to impress your guests and warm your home with the inviting aroma of this magnificent cake!
Your Go-To Moist Pear & Olive Oil Cake Recipe
If you’ve been searching for a wonderfully soft, moist, and flavorful cake, your quest ends here with this easy pear cake recipe. This isn’t just a cake; it’s an experience. Each bite delivers a perfect harmony of creamy sweetness, fragrant gingerbread (or “speculaas”) spices, and tender, fresh pears. Crafted from simple, readily available ingredients, this recipe is surprisingly quick and straightforward to prepare, making it accessible even for novice bakers.
What sets this pear cake apart is its incredible versatility. It’s a reliable crowd-pleaser that always works, no matter the occasion. Imagine savoring a slice with a comforting cup of tea on a chilly afternoon, enjoying it as a delightful Sunday snack, or serving it as an elegant dessert after a meal. And for those special moments, like a birthday celebration – it’s absolutely perfect! In fact, that’s exactly what I plan to do for my next celebration.
Beyond pears, if you’re keen on exploring other delightful fruit-infused cakes, I highly recommend trying our lemon cake with olive oil, a vibrant tangerine cake, or the equally divine orange olive oil cake. Each offers a unique burst of flavor, and they’re all incredibly delicious!
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Essential Ingredients for Your Moist Pear and Olive Oil Cake
Creating this wonderfully moist Pear Cake with Olive Oil requires a thoughtful selection of ingredients, each playing a crucial role in achieving its signature flavor and texture. You’ll find the precise measurements in the comprehensive recipe card located at the end of this blog post. But first, let’s dive into what makes these ingredients so special:
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Pears: The star of our cake! For the best results, opt for ripe pears that are still firm to the touch. Varieties like Anjou, Bartlett, or Bosc are highly recommended for their texture and sweetness when baked. Avoid overly soft or mushy pears, as they can release too much water and alter the cake’s consistency. Remember to peel and core them thoroughly before preparation.
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Eggs: Eggs are essential for providing richness, structure, and binding the cake batter together. They contribute to the overall flavor and tenderness. For optimal results, ensure your eggs are at room temperature before mixing, as this helps them emulsify better with other ingredients, leading to a smoother, lighter batter.
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All-Purpose Flour: This is the foundation of our cake’s structure. All-purpose flour provides the necessary framework without making the cake too dense. Sifting the flour with other dry ingredients is a small but important step that prevents lumps and ensures a uniformly airy texture.
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Brown Sugar and Granulated Sugar: This dynamic duo brings both sweetness and moisture. Granulated sugar provides direct sweetness, while brown sugar adds a delightful depth of flavor with subtle caramel notes. Critically, brown sugar helps retain moisture, ensuring your pear cake stays incredibly moist and never tastes dry.
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Olive Oil: A unique and fantastic choice for this cake! We recommend using an extra virgin olive oil with a fruity, mild flavor profile. Unlike butter, olive oil contributes a delicate richness and ensures an exceptionally moist crumb that lasts for days. It also introduces heart-healthy fats, making this a slightly lighter option without compromising on taste or texture.
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Baking Powder: Our primary leavening agent. Baking powder reacts with the moisture and acidity in the batter to produce carbon dioxide, causing the cake to rise and achieve that desirable fluffy texture. For more insights on leavening and potential substitutes, don’t miss our detailed blog post about baking powder and baking soda.
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Salt: A pinch of salt is crucial for balancing and enhancing all the other flavors. It prevents the cake from tasting overly sweet and brings out the subtle nuances of the pears and spices.
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Vanilla Extract: For that comforting, aromatic depth that complements nearly any sweet baked good. Whenever possible, opt for natural vanilla extract, as it offers a more complex and profound flavor compared to its artificial counterparts. You can even make your own with this homemade vanilla extract recipe – a highly recommended endeavor for frequent bakers, as it yields a long-lasting supply.
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Speculaas Spices: These traditional Dutch gingerbread spices are truly what give this cake its distinctive warm and inviting aroma. This blend typically includes cinnamon, cloves, nutmeg, ginger, and cardamom, creating a rich and complex flavor profile that pairs beautifully with pears. If you can’t find speculaas spice mix, you can easily substitute it with a pumpkin spice mix, a gingerbread spice mix, or simply use ground cinnamon for a milder but still delicious touch. You can even create your own with our recipe for speculaas spices.
Step-by-Step Guide: Crafting Your Perfectly Moist Pear Cake
Baking this delightful pear cake is a straightforward process, and with our detailed step-by-step instructions, you’ll achieve perfect results every time. For a printable version and exact measurements, please refer to the recipe card at the bottom of this page. Let’s get started:
- Prepare the Batter Base: In a large mixing bowl, combine the olive oil and brown sugar. Using an electric mixer, beat these ingredients together on medium speed for about 2 minutes until light and creamy. Next, incorporate the egg yolks and vanilla extract, continuing to mix for another 2 minutes until everything is well combined and slightly aerated. This initial mixing is key for a tender crumb.
- Incorporate Dry Ingredients: Carefully sift your all-purpose flour, baking powder, and aromatic gingerbread (speculaas) spices directly over the olive oil and sugar mixture. Sifting ensures no lumps and an evenly distributed leavening agent. Mix on low speed just until the dry ingredients are fully incorporated and the batter is smooth. Be careful not to overmix, as this can develop the gluten too much, leading to a tougher cake.
- Fold in Egg Whites for Airiness: In a separate, impeccably clean bowl, beat the egg whites with the granulated sugar until stiff peaks form. The stiffness of the egg whites will contribute significantly to the cake’s light and airy texture. To gently incorporate them without deflating the air, start by folding about one-third of the beaten egg whites into the main batter. This lightens the batter, making it easier to fold in the remaining egg whites. Then, delicately fold in the rest using a spatula, ensuring every stroke maintains as much air as possible.
- Layer with Pears & Bake: Spoon half of your beautifully airy batter into a greased and floured springform pan. Evenly distribute the pear cubes over this layer. Cover with the remaining cake batter. For a stunning presentation, arrange the pear slices artistically over the top of the cake. Bake in a preheated oven at 350 °F (180 °C) for approximately 35 minutes. To ensure the cake is perfectly done, insert a toothpick into the center; if it comes out clean, your cake is ready. Allow it to rest for 5 minutes in the pan before carefully removing the springform sides. Let the cake cool completely on a wire rack to prevent sogginess.
This cake is truly wonderful on its own, but for an extra touch of indulgence, serve it slightly warm with a generous dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. Enjoy your homemade masterpiece!
Expert Tips and Delicious Variations for Your Pear Cake
To ensure your Moist Pear Cake with Olive Oil is nothing short of perfection, and to inspire your creativity, here are some invaluable tips and exciting variations:
- Enhanced Texture with Add-ins: For an added layer of flavor and delightful texture, consider folding in about ¼ cup (50 grams) of chopped nuts or dried currants into the batter. Walnuts, pecans, or almonds would be fantastic choices, providing a lovely crunch that complements the soft pears. Distribute them evenly between the cake layers and the pear pieces.
- The Golden Rule of Baking: Room Temperature Ingredients: Always ensure all your cold ingredients, especially eggs, are at room temperature. Take them out of the refrigerator at least an hour before you plan to bake. This simple step is critical for a smooth, homogenous batter that emulsifies beautifully, resulting in a lighter, creamier, and more consistently textured cake.
- Mastering Oven Doneness: Ovens can vary widely, so it’s always wise to check your cake for doneness a couple of minutes before the recommended baking time. Here are three foolproof ways to tell if your cake is perfectly baked:
- The Gentle Shake Test: Gently shake the springform pan. If the center of the cake still jiggles or moves significantly, it needs a bit more time in the oven.
- The Finger Press Test: Lightly press your finger onto the center of the cake. If the surface springs back immediately, your cake is likely done. If a lasting indent remains, it needs a few more minutes.
- The Classic Toothpick Test: Insert a clean toothpick or thin skewer into the very center of the cake. If it comes out clean with no wet batter attached, your cake is ready to be removed from the oven.
- Storage & Freshness: While this cake is best enjoyed fresh, it stores wonderfully. Wrap any leftover slices tightly in plastic wrap. It can be kept at room temperature for up to 2 days, or refrigerated for up to 5 days. For longer storage, slices can be frozen for up to 2 months; just thaw overnight in the refrigerator before serving.
- Glaze It Up! For an extra touch of elegance and flavor, consider adding a simple glaze. A lemon glaze (powdered sugar mixed with lemon juice) would add a bright contrast, or a simple cinnamon sugar dusting just before serving would enhance the warm spice notes.
There you have it – a truly special recipe for a Moist Pear Cake with Olive Oil that is guaranteed to become a cherished part of your autumn baking traditions. Its comforting flavors and delightful texture are perfect for any occasion, big or small. Give it a try and discover your new favorite cake!
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card below! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
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Spring form 8 inches / 20 cm diameter
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Hand Mixer
Ingredients
- 2 pears
- ½ cup dark brown sugar
- â…” cup olive oil
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour
- 1 ½ teaspoon speculaas spice mix, or pumpkin spice or gingerbread spices
- ¾ teaspoon baking powder
- â…› teaspoon salt
- 3 egg whites
- 1 tablespoon sugar
Garnish
- ground cinnamon, optional
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Thoroughly butter your chosen baking pan, then dust it evenly with flour. Tap out any excess flour from the tin to prevent sticking.
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Prepare the pears: peel them, carefully remove the core, and then cut 1 ½ of the pears into small cubes, approximately ½ x ½ inches (1 x 1 cm). Reserve the remaining half pear and slice it thinly for decoration on top of the cake.2 pears
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In a large mixing bowl, whisk together the olive oil and brown sugar using an electric mixer on medium speed for 2 minutes until well combined. Then, add the egg yolks and vanilla extract, mixing on high speed for another 2 minutes to create a light and fluffy base.½ cup dark brown sugar, ⅔ cup olive oil, 3 egg yolks, 1 teaspoon vanilla extract
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Position a sieve over the bowl containing the olive oil mixture. Sift in the dry ingredients: all-purpose flour, baking powder, salt, and speculaas spices. Gently mix the flour mixture into the wet ingredients on low speed using your mixer, just until everything is well blended and no dry streaks remain. Avoid overmixing.1 ½ cup all-purpose flour, 1 ½ teaspoon speculaas spice mix, ¾ teaspoon baking powder, ⅛ teaspoon salt
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Crucially, clean your mixer beaters and bowl thoroughly with hot water and dish soap, ensuring no grease remains (any residual fat will prevent egg whites from stiffening). In this clean bowl, beat the egg whites with one tablespoon of granulated sugar until stiff peaks form.3 egg whites, 1 tablespoon sugar
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Gently add about one-third of the beaten egg whites to your main batter. Fold this in carefully using a spatula, just enough to loosen the batter without deflating the egg whites too much.
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Now, add the remaining two-thirds of the egg whites to the batter. Continue to fold as carefully as possible, using a gentle lifting motion, ensuring the cake batter remains light and airy. This step is essential for a wonderfully tender and moist cake.
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Pour half of the prepared batter into your greased springform pan. Evenly spread the cubed pear pieces over this layer of batter. Then, gently spoon the remaining batter over the pears, ensuring they are fully covered.
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Artfully arrange the thin pear slices over the top of the cake batter. You can create any desired pattern for a beautiful presentation.
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Place the cake in your preheated oven and bake for approximately 35 minutes, or until fully set and golden brown. Refer to the ‘Tips and Variations’ section for detailed methods on checking for doneness. If the cake isn’t quite ready, extend the baking time by 2-minute increments, checking after each, until a toothpick inserted into the center comes out clean.
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Once baked, allow the spicy pear cake to cool in the springform pan for 5 minutes. This brief resting period helps the cake to set and prevents it from crumbling. After 5 minutes, carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
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For an extra touch of warmth and flavor, you can optionally sprinkle a light dusting of ground cinnamon over the cake just before serving.ground cinnamon
Notes
2. Vanilla Extract – For the richest vanilla flavor, opt for natural vanilla extract. If you’re an avid baker, consider making your own with this homemade vanilla extract recipe – it’s a long-lasting and worthwhile investment!
3. Speculaas spices – These are the characteristic warm spices for this gingerbread-like cake. Find our speculaas spices recipe here. Acceptable substitutes include pumpkin spice mix, gingerbread spice mix, or plain cinnamon.
4. Variation – To add extra texture and flavor, try folding in ¼ cup (50 grams) of chopped nuts (walnuts, pecans, or almonds work well) or dried currants into the batter, distributing them between the pear layers.
5. Baking tips – Key to a perfect cake:
Always ensure all your ingredients (especially eggs) are at room temperature. This is crucial for a smooth batter and a light, creamy cake. Remove cold ingredients from the refrigerator at least an hour in advance.
When checking for doneness, especially if you’re getting to know your oven, test a couple of minutes before the indicated baking time. Here’s how:
- Shake the mold lightly. If the top of the cake jiggles in the center, it needs more baking time.
- Press your finger gently on the center of the cake. If it springs back immediately, the cake is done. If a dimple remains, it needs to bake longer.
- Stick a toothpick or thin skewer into the center of the cake. If it comes out clean and dry, the cake is ready.
6. Oven Temperature – For a conventional oven, set the temperature to 350 °F (180 °C). If using a convection oven (with a fan), reduce the temperature by 30 °F / 20 °C (e.g., to 320 °F / 160 °C).
7. Storage & Freezing – Keep your cake fresh:
- Refrigerator – Wrap any leftover cake tightly in plastic wrap and store in the refrigerator for up to 2 days.
- Freezer – For longer storage, wrap the cake in two layers of plastic wrap, then an additional layer of aluminum foil, and freeze for up to 2 months. Thaw slowly in the refrigerator before enjoying.
8. Nutritional Value – The provided nutritional value is an estimate per slice of moist pear cake with olive oil, based on cutting the cake into eight equal pieces.
Nutrition
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