Pear Pound Cake Recipe

This Pear Pound Cake is a moist and flavorful dessert, incorporating fresh pears and pecans into a tender pound cake base. It’s a simple yet elegant treat, ready in about 1 hour, perfect for afternoon tea or a light dessert.

Jump to Recipe

Pear Pound Cake Recipe Ingredients

• 6 to 8 Tbsp. unsalted butter, at room temperature
• 1 cup sugar
• 1 tsp. vanilla extract
• 1 1/3 cups all-purpose flour
• Pinch of salt
• 1 tsp. baking powder
• Pinch of ground nutmeg
• 1 large egg
• 1/2 cup buttermilk
• 2 small pears, peeled, cored, and coarsely chopped
• 1/4 cup coarsely chopped pecans

How To Make Pear Pound Cake

1. Prepare the Pan: Preheat the oven to 350°F (180°C/gas 4). Butter an 8×5-inch loaf pan and set aside.
2. Cream the Butter Mixture: In a mixing bowl, cream 6 Tbsp. butter with sugar and vanilla until light and smooth, about 3–5 minutes.
3. Combine Dry Ingredients: In a separate bowl, sift together flour, salt, baking powder, and nutmeg, tossing to mix evenly.
4. Mix the Batter: Add half the flour mixture and the egg to the butter mixture, mixing well. Add the remaining flour mixture and buttermilk, beating until smooth.
5. Fold in Fruits and Nuts: Gently fold in the chopped pears and pecans until evenly distributed.
6. Bake the Cake: Scoop the batter into the prepared loaf pan. Bake for about 45 minutes, or until the center is firm and golden, and a skewer inserted comes out clean.
7. Cool and Serve: Cool in the pan on a rack for 10 minutes, then turn out and finish cooling on the rack. Invert onto a serving plate, slice, and serve.

Recipe Tips

• How do I know the cake is done? The top should be golden, and a skewer or toothpick inserted in the center should come out clean without wet batter.
• Why fold in pears and pecans last? Folding gently prevents overmixing, keeping the cake tender and ensuring even distribution of fruits and nuts.
• Can I make this ahead? Yes, bake the cake a day ahead and store at room temperature. It stays moist for several days.
• What if my pears are very ripe? Use firm pears to avoid excess moisture; if ripe, reduce buttermilk slightly (by 1–2 Tbsp.) to prevent a soggy texture.

What To Serve With Pear Pound Cake

This elegant cake pairs wonderfully with:

• A dollop of whipped cream or vanilla ice cream for added richness
• A cup of hot tea or coffee to balance the sweetness
• Fresh fruit slices, like additional pears or berries, for a light touch

How To Store Pear Pound Cake

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerate: Store in the refrigerator for up to 5 days if including fresh fruit, which may shorten shelf life at room temp. Bring to room temperature before serving.
Freeze: Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before slicing.

Pear Pound Cake Nutrition Facts

Serving: 1 slice (1/12th of cake)

• Calories: ~250 kcal
• Carbohydrates: ~35g
• Protein: ~3g
• Fat: ~11g
• Saturated Fat: ~6g
• Sugar: ~20g
• Fiber: ~1g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

Try More Recipes:

• Rustichella Lemon Oil Cake Recipe
• Single Layer Birthday Cake Recipe
• 2-Tier Lemon Raspberry Cake Recipe