Ingredients
Dry Ingredients
- 2¼ cups cake or all-purpose flour, sifted
- 3 tsps. baking powder
- ⅛ tsp. salt (just a pinch)
- ¼ cup brown sugar, or less as desired (for topping)
- ¾ tsp. cinnamon (for topping)
- 2 tbsps. confectioner sugar, for dusting after baking
Wet Ingredients
- 1½ cup fine granulated white sugar
- ½ cup unsalted butter, soft
- ⅓ cup canola oil or vegetable oil
- 1-2 tbsps. vanilla extract, per preference
- 4 large whole eggs
- ½ cup whole milk
Fruit
- 3 whole ripe pears, peeled and thinly sliced
- 1 tsp. lemon zest (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time your batter is ready.
- Prepare Pears: Peel the ripe pears carefully, then slice them thinly to create an even layer for the topping.
- Cream Butter and Sugar: In an electric mixer bowl, combine the soft butter and granulated sugar. Beat together on medium-high speed for about 1 minute until well combined and creamy.
- Add Eggs and Flavorings: Mix in vanilla extract, lemon zest if using, and the eggs. Increase mixer speed to high and beat for 1-2 minutes until the mixture is pale, fluffy, and fully incorporated.
- Combine Dry Ingredients: Add the baking powder, sifted flour, and salt directly into the wet mixture. Mix for about 1 minute to integrate the dry ingredients without overmixing.
- Add Milk and Oil: Slowly pour in the milk and oil while mixing on low speed. Continue mixing on low for an additional minute. The batter should be thick and smooth, not runny.
- Prepare Baking Pan: Line the bottom of a 10 x 3 inch round springform pan with parchment paper and grease or spray the sides to prevent sticking.
- Assemble Cake: Pour the batter into the prepared pan and spread it evenly. Arrange the thinly sliced pears in a single layer to cover the batter completely. Sprinkle the cinnamon and brown sugar evenly over the pears.
- Bake: Place the pan in the preheated oven and bake for 55 minutes to 1 hour. At about 40 minutes into baking, cover the cake loosely with aluminum foil to prevent the top from browning excessively. Check doneness with a wooden skewer inserted into the center — it should come out clean.
- Cool: Remove the cake from the oven and cover it with a kitchen towel to cool gradually at room temperature. Cooling can take up to one hour.
- Finish: Just before serving, dust the top generously with confectioner’s sugar for a beautiful, sweet finish.
Notes
- Using a 10 x 3 inch springform pan is recommended for optimal baking time and thickness; other pans may require adjustments to baking time.
- Ovens vary widely — start checking the cake earlier if your oven runs hot, and monitor closely to prevent overbaking.
- The optional lemon zest adds a subtle brightness to balance the sweetness, but you can omit it if you prefer.
- Covering the cake with foil partway through baking preserves moisture and prevents over-browning on top.
- Allowing the cake to cool completely before dusting with confectioner sugar ensures a clean and beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
