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This cake is not only easy to make, but it also brings together the subtle sweetness of ripe pears with the creamy tang of yogurt, resulting in a moist, tender cake that is perfect for any occasion.
Whether you’re a seasoned baker or a novice, this cake offers a wonderful opportunity to create something delicious and comforting. So the next time you have some ripe pears on hand, why not give this recipe a try? You might just find it becoming a new favorite in your baking repertoire.
Why Pears and Greek yogurt?
Pears are an often-underappreciated fruit, yet they offer a delicate sweetness that is enhanced when baked. Their natural juices release as they cook, creating a beautifully moist texture in cakes. Combined with Greek yogurt, which adds a slight tanginess and contributes to the cake’s tender crumb, the result is a substantial and light dessert.
Greek yogurt also adds a nutritional boost to the cake. It provides protein, calcium, and probiotics, making it a healthier choice than other fat sources like butter or cream. This means you can enjoy a slice of this cake with less guilt, knowing it’s delicious and has some nutritional benefits.
Pear Yogurt Cake
Ingredients
Wet ingredients:
- 450 g pears peeled, cored, cut into 1/2-inch cubes
- 160 g oil
- 150 g sugar
- 2 tsp vanilla extract
- 2 large eggs room temperature
- 100 g whole milk Greek yogurt room temperature
Dry ingredients:
- 195 g all-purpose flour
- ¼ tsp ground cinnamon
- ½ tsp fine sea salt
- 1 ½ tsp baking powder
Instructions
- Get the eggs and Greek yogurt out from the fridge to let them come to a room temperature, about 30 minutes to 1 hour.
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Grease or oil 8 x 8 inch square pan and then line with a parchment paper that extend to the side so you can easily remove the cake later
Prepare the cake batter:
- Whisk all the dry ingredients together in a large bowl and set aside
- In another mixing bowl, whisk oil and sugar vigorously for about 30 seconds or so to dissolve the sugar.
- Add vanilla, eggs, and Greek yogurt and whisk again to combined
- Add the dry ingredients. Use a rubber spatula to fold the dry into the wet ingredients. Use a folding motion and not stirring as we don't want to activate the gluten in the flour, which will result in a dense rubbery texture of the cake
- The batter may appear lumpy, but as long as you don't see dry pockets of flour, you are done mixing
- Scrape half of the batter into the pan, then scatter half of the pear evenly on top.
- Scrape the rest of the batter and then scatter the remaining pear on top. Sprinkle the top with some turbinado sugar for texture
Baking:
- Place it in the middle rack of oven and bake for 45-50 minutes, rotate the pan halfway through baking. A cake tester inserted into the center of the cake may have a bit of crumbs, but it shouldn't be wet. If it's wet, bake for another 5 minutes and test again
- Let the cake cool in pan for 15 minutes or so. Then carefully loosen the edge of the cake if necessary. Lift the cake out of the pan and let it cool down completely on a cooling rack
To serve:
- This cake is perfect to be served as is for breakfast. If you want it more like a dessert, you can dust it with a bit of powdered sugar, or serve it with some whipped cream
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
The beauty of a pear yogurt cake lies in its simplicity. You don’t need a long list of ingredients to create something special. Here’s a basic rundown of what you’ll need:
1. Pears: Choose ripe but firm pears. Varieties like Bartlett or Anjou work well because they hold their shape during baking while releasing their sweetness.
2. Yogurt: Plain Greek yogurt is ideal for this recipe. Its thick consistency adds richness, while its tang balances the sweetness of the pears. I use whole-milk, but you can use low-fat or fat-free, just know that the latter two may not keep the cake moist as long but they are still acceptable substitutes
3. Flour: All-purpose flour provides the structure for the cake.
4. Sugar: I use granulated sugar. Caster sugar works well too
5. Eggs: These bind the ingredients together and add to the cake’s structure.
6. Oil: Use any flavorless oil of your choice. I usually use avocado oil or canola oil
7. Baking Powder: These leavening agents ensure the cake rises properly, resulting in a light, airy texture.
8. Vanilla Extract: Adds a hint of warmth and depth to the flavor.
9. Salt: A pinch of salt helps to bring out the overall flavor. I use a fine sea salt
10. Ground cinnamon powder: A bit of spice gives it that warmth. My daughter likes it when I use pumpkin spice mix with this recipe
Serving
Pear yogurt cake is versatile enough to be served as a dessert, a breakfast treat, or an afternoon snack with tea or coffee.
How to store
Keep the cake in an air-tight container and it keeps well at room temperature for about 3 days. In fact, some say the flavor improves the next day. This cake also freezes really well. I individually wrap each slice with a cling wrap and then put it in a freezer bag, push all the air out and seal. Simply thaw at room temperature for 30 minutes or longer before serving, or overnight in the fridge (still wrapped)
2 comments
Just made this and it was so delicious! Nice sweetness and moist!
Hi Patricia, I’m so glad you like it. It’s one of my favorite too! 🙂