This soft pear and vanilla sponge cake is light, moist, and gently fragrant. Ripe pears soften as they bake, adding natural sweetness and a delicate texture that pairs beautifully with simple vanilla sponge.
It is an easy, unfussy cake that suits everyday baking and relaxed family gatherings. Made with basic ingredients and baked in a single tin, it is a calm and reliable recipe for home bakers of all levels.
Recipe Information
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Servings: 8 slices
Ingredients
For the cake
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175 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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3 medium eggs
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150 g unsalted butter, melted and cooled
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1 teaspoon vanilla extract
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3 ripe pears, peeled, cored, and diced
Step-by-Step Method
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Preheat the oven to 170°C fan. Grease and line a 20 cm round cake tin with baking paper.
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In a large bowl, sift together the flour, baking powder, and salt.
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Stir in the caster sugar until evenly combined.
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In a separate bowl, lightly whisk the eggs with the vanilla extract.
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Gradually whisk the melted butter into the eggs until smooth and glossy.
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Pour the wet mixture into the dry ingredients and gently fold together until just combined.
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Fold in the diced pears carefully so they are evenly distributed through the batter.
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Spoon the mixture into the prepared tin and level the surface gently.
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Bake for 35 to 40 minutes, until lightly golden and a skewer inserted into the centre comes out clean.
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Leave the cake to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
Baking Tips
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Choose ripe but firm pears so they soften without breaking down completely.
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Folding gently helps keep the sponge light and even.
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If the top browns too quickly, loosely cover with foil for the final 10 minutes.
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The cake should feel springy and smell lightly caramelised when ready.
Variations
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Add ½ teaspoon ground ginger for gentle warmth.
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A light dusting of icing sugar can be added once cooled for a simple finish.
Serving Suggestions
Serve plain with tea, or with a spoon of custard or crème fraîche for an easy dessert. It also works well as a simple cake for weekend lunches.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to three days. It can be frozen for up to two months. Defrost at room temperature before serving.
