Pear cake

Pear cake
  • 250 Gram (g) flour
  • 2 Piece egg
  • 2 Table spoon (tbsp) sugar
  • 1 Tea spoon (tsp) baking powder
  • 1 Decilitre (dl) oil
  • 2 Decilitre (dl) sour cream
  • 1 Piece canned pear halves, drained and thinly sliced
  • 1 Decilitre (dl) juice from pear can
  • 2 Table spoon (tbsp) lemon juice
  • 2 Table spoon (tbsp) sugar (top of the cake)

season: Autumn

occasion: 4Family, 4Holidays

origin: Innovation



Simple and rustic pear cake highlights juicy poached pears. Serve it with caramel or rum sauce or with a cup of tea for breakfast. In a food processor combine eggs, sugar, oil and sour cream with a peck of salt. Cover and process until blended. Stir in flour and baking powder and add lemon juice and 1 dl of juice from pear can. Blend until the batter is smooth. Pour into a parchment paper covered tart pan with a removable bottom. Arrange halved or rustic pear slices over batter. Bake it in preheated oven at 180 C degree for 40-45 minutes. Half time (after the cake reaches the final size) sprinkle with remaining sugar. Continue baking until crust is golden brown. Serve warm or at room temperature. Refrigerate leftovers.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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