This Pear Vanilla Cake is a soft fruit sponge with small pieces of pear baked gently through the crumb. The flavour is light and mellow, with the natural sweetness of pear supported by a gentle vanilla note.
It is well suited to everyday home baking and works especially well when you want a fruit cake that feels calm and not overly sweet. The method is simple and steady, making it suitable for beginners and relaxed family baking.
Recipe Information
Difficulty: Beginner
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 8 slices
Ingredients
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180 g plain flour
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2 teaspoons baking powder
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Pinch of salt
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150 g caster sugar
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2 medium eggs
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110 ml sunflower oil
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120 ml milk
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1½ teaspoons vanilla extract
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2 medium ripe but firm pears, peeled, cored, and cut into small cubes
Step-by-Step Method
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Heat the oven to 170°C fan. Grease and line the base of a 20 cm round cake tin.
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Prepare the pears by peeling, coring, and cutting them into small, even cubes. Set aside.
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In a large bowl, mix the flour, baking powder, salt, and sugar until evenly combined.
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In a jug, lightly beat the eggs with the oil, milk, and vanilla extract until smooth.
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Pour the liquid mixture into the dry ingredients.
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Stir gently with a wooden spoon until a smooth batter forms and no dry flour remains.
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Fold the pear pieces through the batter so they are evenly distributed.
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Spoon the mixture into the prepared tin and level the surface lightly.
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Bake for 40 minutes, until lightly golden, springy in the centre, and a skewer inserted comes out clean.
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Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Baking Tips
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Choose pears that are ripe but still firm so they hold their shape while baking.
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Cut the fruit into small pieces to prevent sinking and ensure even softness.
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The cake may feel delicate while warm because of the fruit but will firm up as it cools.
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Always cool fully before slicing for clean, even pieces.
Variations
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Pear and lemon: Add finely grated lemon zest for a fresh note.
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Dairy-free: Replace the milk with a plant-based alternative.
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Loaf tin: Bake in a lined 900 g loaf tin for 45 to 50 minutes.
Serving Suggestions
Serve plain with tea or coffee, or dust lightly with icing sugar. This cake is also lovely served slightly warm with a spoon of cream or custard.
Storage and Reheating
Store in an airtight container at room temperature for up to 3 days. Freeze slices for up to 2 months and defrost at room temperature. Warm gently if desired.
