Pear Cake


The great thing about grocery stores is the abundance and availability of produce year round — even if it’s not technically in season. However, there are two sides to every coin and with this availability also brings with it a level of disappointment. Case in point: it’s August and there are at least two types of pears available. Note that pears are in season in the fall. But there I was looking at a heaping pile of bartlett pears that sounded so good and felt soft. Perfect. Or so I thought.

pear cake

I got home. I took a bite of my pear and was utterly disappointed. It was soft in a mushy, flavorless way. But disappointment can yield opportunity. This opportunity manifested itself in a deliciously moist pear cake! The tablespoon of cinnamon combined with grated pear (which was also great because then the pear flavor was fully integrated throughout the cake) created an awesome flavor that got me excited for fall. So lesson learned: try to stick with fruits that are in season to avoid potential disappointment.

pear cake

Source: Kitchen Trial and Error

3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 T. cinnamon
3/4 cup vegetable oil
3 eggs
2 cups sugar
2 cups freshly grated ripe pears (about 2 1/2 pears)
2 tsp. vanilla extract

1/2 cup confectioners sugar
1/2 tsp. cinnamon
1-2 T. milk (play with this ratio based on consistency of glaze)


Preheat oven to 350 and grease bundt pan

  1. In a large bowl combine the flour, baking soda, baking powder, salt, and cinnamon. set aside.
  2. In a medium bowl, combine the eggs and sugar. Mix well to break up the eggs. Add vegetable oil. Fold in the pears and vanilla.
  3. Pour the wet ingredients into the dry and carefully combine just until mixed. Pour into bundt pan.
  4. Bake for 54-55 minutes  (if the toothpick comes out with a little sticky dough on it – that’s ok! It’ll keep cooking in the pan) and let cool for about 30 minutes before turning it onto a plate.
  5. Glaze: while the cake is cooking, quickly whip up all the ingredients in a small bowl. Once the cake has been flipped onto a plate and at room temperature, pour glaze onto cake.


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