This delightful Pear Cake with a rich caramel glaze is perfect for any occasion. With its moist texture and warm cinnamon-spiced flavor, it’s an irresistible treat that blends simple ingredients into a show-stopping dessert. The combination of soft, tender pears folded into the batter and a silky caramel glaze drizzled on top makes this Pear Cake a unique and mouth watering experience. Whether you’re baking for a holiday, a special gathering, or just because, this Pear Cake is a foolproof recipe that brings the comfort of home baking to your kitchen.

Ingredients Overview

Every ingredient in this recipe plays a vital role in creating the perfect Pear Cake. The cake flour, lighter and finer than all-purpose flour, provides a tender crumb that gives the cake its soft texture. Baking powder and baking soda work together to ensure the cake rises beautifully, while the cinnamon adds a touch of warmth and spice that pairs perfectly with the sweet pears. Using room-temperature ingredients, such as butter, eggs, and sour cream, is crucial for achieving a smooth and homogenous batter, allowing the cake to bake evenly.

The inclusion of canned pear halves, drained and diced, brings a burst of fruitiness that complements the subtle sweetness of the cake. Canned pears are consistent in texture and flavor, making them a reliable choice for baking compared to fresh pears, which can vary in ripeness and moisture content. This choice ensures that every slice of the cake is dotted with juicy pear pieces, adding to the overall appeal.

Step-by-Step Instructions

To begin, preheat your oven to 350°F (175°C) and prepare a 12-cup bundt pan by greasing and flouring it. This crucial step prevents the cake from sticking and ensures an easy release after baking. If your bundt pan is smaller or larger, adjust the baking time accordingly, and keep an eye on the cake as it bakes.

Next, mix the dry ingredients cake flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the sour cream, milk, and vanilla extract until well combined. The alternating method of adding wet and dry ingredients to the batter ensures a smooth, cohesive mix without overworking the flour, which helps maintain the cake’s tender texture.

Cream the softened butter and sugar together until light and fluffy; this step is essential for incorporating air into the batter, which contributes to the cake’s rise. Add the eggs one at a time, mixing well after each addition. Alternate between adding the flour mixture and the sour cream mixture, starting and ending with the dry ingredients. Fold in the diced pears gently to keep them intact.

Pour the batter into the prepared bundt pan, smoothing the top with a spoon. Bake for 45-50 minutes, checking at 40 minutes to prevent over-browning. If the top starts to darken too quickly, tent the pan with aluminum foil. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Caramel Glaze Perfection

Creating the caramel glaze requires a few simple ingredients, but attention to detail ensures the perfect consistency. Begin by melting the butter in a medium saucepan over medium heat. Add the brown sugar, heavy cream, corn syrup, salt, and vanilla extract, stirring to blend. Bring the mixture to a gentle boil and then reduce the heat, allowing it to simmer for 6 minutes. This step thickens the caramel, adding depth of flavor and a glossy finish.

To prevent the caramel from boiling over, use a deep saucepan and monitor closely. Stir occasionally to keep the mixture from sticking to the sides. Once the glaze is done, let it cool slightly; it will continue to thicken as it cools. For a smooth, professional finish, you can drizzle it directly over the cooled cake or use a piping bag for a more controlled application.

Recipe Tips & Frequently Asked Questions

For bundt pans of different sizes, adjust the baking time and check for doneness with a toothpick. A slightly underbaked cake can be returned to the oven for a few more minutes.
Avoid overmixing the batter to prevent a dense cake; mix until the ingredients are just combined.
Store the leftover cake in an airtight container at room temperature for up to three days. The caramel glaze can be refrigerated and reheated gently in a microwave.
To substitute cake flour, replace 2 tablespoons of every cup of all-purpose flour with cornstarch and sift together.
Fresh pears can be used, but they should be ripe and drained of excess moisture before dicing. Canned pears are recommended for consistency.
If the caramel glaze becomes too thick, thin it with a splash of heavy cream or warm slightly before drizzling.

What to Serve With This Recipe

This Pear Cake pairs beautifully with a variety of beverages and sides. A hot cup of tea or coffee enhances the cake’s warm cinnamon notes, making it an ideal treat for breakfast or afternoon tea. For a more indulgent experience, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

At special gatherings, consider garnishing the cake with fresh pear slices or a sprinkle of powdered sugar for an elegant presentation. This Pear Cake also shines at brunch tables, alongside savory options like quiche or cheese platters, balancing the meal with its sweet and fruity flavors.

Conclusion and Final Thoughts

This Pear Cake with Caramel Glaze is more than just a dessert; it’s a comforting slice of homemade goodness that brings joy to any table. The simplicity of its ingredients, paired with the sophisticated combination of flavors, makes it a standout recipe that’s easy enough for beginners yet impressive enough for seasoned bakers. Experiment with your own variations, and don’t forget to share this delightful treat with family and friends.

Pear Cake

This ultra moist, tender Pear Cake is sure to please a crowd! You will love the bits of pear in every slice, as well as the homemade caramel glaze!

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 45

Servings:

Author: Jessica Harmon

Ingredients

For the Pear Cake:

3 cups 342g cake flour (plain flour in the UK); if you don’t have cake flour, see substitution tips below
1½ teaspoons 7g baking powder
½ teaspoon 3g baking soda
1½ teaspoons 3g cinnamon
½ teaspoon 3g salt
1 cup 242g sour cream
⅓ cup 80g milk
2 teaspoons 8g vanilla extract
2 sticks 226g unsalted butter, softened to room temperature
2 cups 400g sugar
3 large eggs at room temperature
1 can 15oz Pear Halves (we used Del Monte), drained and diced

For the Caramel Glaze:

½ stick unsalted butter 57g
1 cup light brown sugar 217g, tightly packed
½ cup heavy cream 126g
1 Tablespoon light corn syrup 18g
½ teaspoon salt 2g
1 teaspoon vanilla extract 4g

Instructions

Preparing the Pears:

Drain the pear halves from the can and place them on a cutting board. Dice the pears into small cubes and set aside for later; they will be gently folded into the batter in the final steps.

Making the Pear Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan (10 inches across) to prevent sticking. If you’re using a different pan size, refer to notes on adjustments.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, cinnamon, and salt. Set this mixture aside.
In another bowl or large measuring cup, combine the sour cream, milk, and vanilla extract. Stir with a fork until blended, then set aside.
Using a stand mixer or hand mixer, beat the softened butter on medium speed until smooth. Gradually add the sugar, continuing to mix until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
With the mixer on low, alternate adding the flour mixture and the sour cream mixture, beginning and ending with the dry ingredients (three additions of dry, two of wet). Mix just until combined, being careful not to overmix—the batter will be thick.
Gently fold in the diced pears, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with the back of a spoon.
Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs attached. If the top of the cake browns too quickly, cover loosely with aluminum foil around the 40-minute mark. Allow the cake to cool in the pan on a wire rack for 10 minutes before inverting onto a serving plate.

Caramel Glaze:

In a medium saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, corn syrup, salt, and vanilla extract. Stir to combine.
Increase the heat to medium-high, allowing the mixture to come to a boil. Stir occasionally, keeping the mixture from clinging to the sides of the pan. Once boiling, reduce the heat to low and let it simmer for 6 minutes. Monitor closely to avoid boil-over, ensuring it continues to bubble.
After 6 minutes, remove from heat. The caramel will thicken as it cools. For quicker cooling, pour it into a heatproof glass dish or refrigerate briefly.
Once the glaze reaches your desired thickness, you can drizzle it over the cooled cake directly or use a piping bag for more control. The caramel glaze adds a beautiful finishing touch to your pear cake.
The glaze yields about 1 cup and can be stored in an airtight container in the refrigerator for up to two weeks.