Easy Moist Pear Cake

Ingredients

• 2¼ cups cake or all purpose flour (sifted)
• 1½ cup sugar (fine granulated white sugar)
• ½ cup butter (soft, unsalted)
• ⅓ cup canola oil (or vegetable oil)
• 3 tsps. baking powder
• 1-2 tbsps. vanilla extract (per preference)
• 4 whole eggs (large)
• ½ cup milk (whole fat)
• 3 whole ripe pears (peeled and thinly sliced)
• ⅛ tsp. salt (Just a pinch)
• 1 tsp. lemon zest ((optional))
• 2 tbsps. confectioner suger (for dusting after baking)
• ¼ cup brown sugar (or less as desired)
• ¾ tsp. cinnamon

Steps

1. 1

   Preheat and Prep: Preheat your oven to 350°F (175°C). Peel, core, and thinly slice the pears; set aside.

2. 2

   Cream the Base: In the bowl of an electric mixer, cream the butter and sugar on medium-high speed for approximately 1 minute until well combined and smooth.

3. 3

   Aerate the Batter: Add the vanilla extract, fresh lemon zest, and eggs. Continue to whip on high speed for 1–2 minutes until the mixture is noticeably pale, voluminous, and fluffy.

4. 4

   Incorporate Dry Ingredients: Lower the mixer speed and add the baking powder, sifted flour, and a pinch of salt. Mix for about 1 minute until just combined.

5. 5

   Emulsify: With the mixer on low, gradually stream in the milk and oil. Continue mixing for another minute until the batter is thick and glossy. Mima’s Tip: The batter should be sturdy enough to hold the fruit, not runny.

6. 6

   Prepare the Pan: Line the bottom of a 10x3-inch deep springform pan with parchment paper and grease the sides thoroughly with baking spray. Transfer the batter into the pan and smooth the surface.

7. 7

   Layer and Season: Carefully arrange the sliced pears in an even layer to cover the entire surface of the batter. Finish with a generous dusting of ground cinnamon and brown sugar.

8. 8

   The Bake: Bake for 55 to 65 minutes. At the 40-minute mark, loosely tent the cake with aluminum foil to prevent the top from over-browning while the center finishes cooking.

9. 9

   The Doneness Test: To ensure a moist crumb, avoid over-baking. Insert a wooden skewer into the center; it should come out completely clean before you remove the cake from the oven.

10. 10

    Cool and Serve: Allow the cake to cool in the pan, covered with a clean kitchen towel to retain moisture. Once fully cooled (about 1 hour), remove from the springform pan and dust with confectioner’s sugar before serving.