Learn how to make easy pureed pear cake using fresh pears for a delicious treat to serve with coffee or tea.
No-peel pear cake made with fresh pears is light, moist and not overly sweet.
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I love fresh, local fruits, and fall is full of bountiful produce at the local orchards. I look forward to Saturday mornings when I can grab a mug of coffee, throw on a sweater and head out to pick fresh apples and pears to my heart’s content.
Pears typically come into season as the weather begins to cool. This time of year, I find myself craving warm desserts that are fruity but not overly sweet, and fresh pear cake hits the spot.
Old fashioned pear cake is a favorite recipe. I love a cake made with fresh pears, and the flavor of the spice cake flecked with bits of pear is delicious, but the pears have to be peeled first. Not only that, the pieces need to be cut pretty uniformly so they distribute well through the batter.
Sometimes I have time for all of that, and sometimes I need something quick and simple.
Enter this deliciously easy no-peel fresh pear cake.
This easy pear cake recipe is made with unpeeled fresh pears that are pureed. A quick chop to remove the stem and core is all you need before tossing everything into a blender.
The result is a sweet (but not too sweet), incredibly moist cake loaded with pear flavor. Serve it with coffee or tea for a flavorful breakfast, snack or dessert. You really can’t beat the light flavor of this simple pureed pear cake.
More Pear Recipes You’ll Love:
Tips for Cake Made With Fresh Pears
This easy pear cake recipe is made possible by fresh, ripe pears. You really want the ripest, juiciest pears you can find. This recipe is perfect for pears that are just overripe.
- Select Juicy Pears – Press lightly on the flesh of the pear near the stem with your thumb. There should be some give but it should not be mushy.
- Store Pears Correctly – Pears should be stored at room temperature and eaten within a few days. Pears kept in the fridge will last a little bit longer.
- Ripen Pears Quickly – Underripe pears will ripen on the counter in just a few days. To speed up the process, place the pears in a brown paper bag along with a ripe banana or apple. The ethylene gas put off by the other fruits will be absorbed by the pears and help to ripen them quickly.
How to Make No-Peel Pear Cake
It’s really easy to make cake with fresh pears.
Ingredients You’ll Need:
- Unsalted Butter
- Granulated Sugar
- Vanilla Extract
- Sour Cream
- All-purpose Flour
- Baking Powder
- Ground Nutmeg
- Ripe Pears
- Lemon Juice
- Optional: Powdered Sugar
How to Make It:
(Full printable recipe is available below)
Cream the butter and sugar. First, you’ll combine the butter and sugar in the bowl of the stand mixer and mix until well combined.
Make the wet batter. Next, you’ll add the eggs, vanilla and sour cream (I love using sour cream in baking because it gives such a nice texture), mixing at low speed until just incorporated. Mix the dry ingredients in a bowl and set aside.
Puree the pears. Next, you’ll coarsely chop the unpeeled pears and puree them, along with the lemon juice, in a food processor or blender until smooth. It should be the consistency of very smooth pear sauce.
Combine the ingredients. Next, you’ll alternate adding the dry mix and the pureed pears to the wet batter until everything is well combined.
Bake and serve. Last, you’ll pour into a pan and bake for 40-45 minutes. Cool and dust with powdered sugar if desired.
Notes and Adaptations:
- If you’re using a smaller round pan, such as an 8-inch pan, you’ll likely need to increase the bake time by 5-10 minutes.
- Although I love this cake as-is, feel free to serve with fresh fruit, a dollop of whipped cream, or a scoop of vanilla ice cream with a drizzle of caramel sauce if you’d like to dress it up a bit.
- 6 TBSP unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 1/3 cup sour cream
- 1 3/4 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp ground nutmeg
- 3 large (or 4 medium) ripe pears
- 1 TBSP fresh lemon juice
- Optional: powdered sugar for dusting
- Preheat oven to 350F. Spray a 9-inch springform pan with baking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar, mixing on medium-high speed until fluffy.
- Add eggs and vanilla extract, mixing until smooth.
- Add sour cream, mixing on medium-low speed, just until incorporated.
- In a separate bowl, whisk together flour, baking powder, and nutmeg. Set aside.
- Core and coarsely chop the pears (no need to peel!). Add pears to a food processor or blender, along with lemon juice. Process until pureed.
- With the stand mixer on low speed, alternate adding flour and pear puree, beginning and ending with the flour.
- Pour batter into prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- If desired, dust cooled cake with powdered sugar just before serving.
- If you're using a smaller round pan, such as an 8-inch pan, you'll likely need to increase the bake time by 5-10 minutes.
- Although I love this cake as-is, feel free to serve with fresh fruit, a dollop of whipped cream, or a scoop of vanilla ice cream if you'd like to dress it up a bit.
Amount Per Serving: Calories: 335Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 124mgCarbohydrates: 58gFiber: 2gSugar: 37gProtein: 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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