Pear Olive Oil Cake

Pear olive oil cake requires little effort for a big reward. Prioritizing straightforward ingredients lets us keep the technique simple and straightforward: fresh pears (never frozen), good-quality olive oil (worth the splurge) and blanched almond flour (don’t skip it!). And with just a hint of cinnamon, our pear and olive oil cake is best for the cold months. Save this simple cake for dessert after a heavy fall dinner, or bake it on a cold morning and steal a slice here and there throughout the day.

Ingredients for Pear Olive Oil Cake

• Brown sugar: Brown sugar’s deep, sweet caramel flavor enhances the autumnal qualities of the pear and olive oil cake.
• Olive oil: This is the time to splurge on the best olive oil. The better the olive oil, the better the cake. Look for one with notes of butter and mild whispers of fruit.
• Eggs: Eggs are a necessity when it comes to building this cake’s volume and structure. Bring them to room temperature first so they blend seamlessly into the batter’s emulsion.
• Milk: While we suggest 2% milk, feel free to use whole milk, heavy cream or nondairy milk alternatives if needed.
• All-purpose flour: This type of flour has a mix of hard and soft wheat, contributing tenderness and stability to the cake.
• Almond flour: A little bit of almond flour adds a pleasant gritty texture, toothsome bite and a touch of nuttiness.
• Baking powder: Baking powder (not soda!) helps the cake rise, making it fluffy and tall.
• Pears: Prep the three pears by peeling them, then cutting them into thin slices.
• Cinnamon: Sweet, warm cinnamon pairs beautifully with the pears, firmly placing this pear olive oil cake in the fall dessert category.

Directions

Step 1: Prep the pan

Preheat the oven to 325°F. Grease a 10-inch springform pan and place it on a baking sheet.

Step 2: Make the batter

In a large bowl, beat 1-1/4 cups of brown sugar, olive oil, eggs, 2% milk and vanilla extract until well blended. In another bowl, whisk the all-purpose flour, almond flour, baking powder and salt, then gradually beat the flour mixture into the sugar mixture.

Editor’s Tip: Use a hand mixer or stand mixer to make the process easier.

Step 3: Arrange the pears on top

Pour the batter into the prepared springform pan.

Arrange the pears over the top.

Sprinkle the cake with the remaining 2 teaspoons brown sugar and cinnamon.

Editor’s Tip: Feel free to get creative with your pear arrangement. Try a spiral, trail or swirl pattern!

Step 4: Bake

Bake the cake until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Carefully remove the pan from the oven and cool the cake completely in the springform pan on a wire rack. If desired, serve with whipped cream.

Recipe Variations

• Substitute apples for pears: Prefer apples to pears? The best apples for baking are Granny Smith, Honeycrisp and Pink Lady apples. Make sure to peel and core them before slicing them.
• Include additional fall spices: While the presence of cinnamon and pears opens the door to a variety of other fall spices, a tiny bit of ground ginger and cardamom would be best in this pear and olive oil cake.
• Finish with a topping: For a pretty decoration, dust the top of the cake with confectioners’ sugar, or treat the sweetened whipped cream like a frosting and swoop it all over the top (but not the sides). Get creative with swirls of salted caramel sauce or arrange dehydrated pear slices on top.

How to Store Pear Olive Oil Cake

Store pear olive oil cake covered at room temperature for up to three days. You can extend its life a bit by storing the cake in the fridge for up to five days, but know the cake will dry out a bit.

Can you freeze pear olive oil cake?

Yes, you can freeze pear olive oil cake. Allow the cake to cool completely to room temperature, then cover it tightly with a few layers of storage wrap. Freeze the cake for up to two months, then let it thaw on the counter.

Pear Olive Oil Cake Tips

What pears are best for pear olive oil cake?

The best types of pears for pear olive oil cake (and baking in general) are Anjou, Bosc, Concorde and Asian pears. Since this recipe specifically calls for red pears, look for the Anjou variety first, and use the other recommended varieties as replacements if needed.

Can you bake pear olive oil cake in a different pan?

Yes, you can bake pear olive oil cake in a different pan. Instead of a 10-inch springform pan, try a 13×9-inch pan, a 9×3-inch tube pan or a 12×17-inch jelly roll pan.

How do you serve pear olive oil cake?

Serve the pear olive oil cake slightly warm or at room temperature. It’s perfect with a dollop of whipped cream on top. Pair it with sweeter wines like Sauternes, gewurztraminer or Prosecco.