Mary Berry Pear Cake

There’s something about pear cake that feels like an autumn hug. Soft, sweet, gently spiced — like something your nan might have made when the wind started to turn. I first made this Mary Berry-inspired version on a whim, with pears that were just a little too ripe for the fruit bowl. And honestly? It became one of those bakes you come back to again and again — not because it’s flashy, but because it works.

It’s tender, a little rustic, and beautifully moist thanks to a clever mix of butter and oil. The pears melt into the batter as it bakes, while the top turns golden with cinnamon sugar. And the best part, No, special kit or baking wizardry needed. If you can slice a pear, you’re already halfway there.

Ingredients

• 2¼ cups plain flour (or cake flour) — sifted for a softer crumb
• 1½ cups caster sugar — not too sweet, just right
• ½ cup unsalted butter, softened — room temperature is key
• ⅓ cup vegetable or canola oil — keeps the cake extra moist
• 3 tsp baking powder
• 1–2 tbsp vanilla extract — depending how much you love vanilla
• 4 large eggs
• ½ cup whole milk
• 3 ripe pears, peeled and thinly sliced — firm but ripe is best
• ⅛ tsp salt
• 1 tsp lemon zest (optional) — lifts the flavour
• 2 tbsp icing sugar, for dusting once baked

Topping:

• ¼ cup soft brown sugar
• ¾ tsp ground cinnamon

How To Make It

1. Preheat your oven to 180°C (350°F). Grease a 10-inch springform tin and line the bottom with parchment paper.
2. Peel and thinly slice your pears. Set them aside and resist snacking on too many — they’re for the cake!
3. In a large bowl, cream the butter and sugar using an electric mixer until light and fluffy — about a minute.
4. Add in the eggs, vanilla, and lemon zest (if using). Beat for 1–2 minutes until the mixture is pale and airy.
5. Sift in the flour, baking powder, and salt. Mix gently until just combined — don’t overdo it.
6. Slowly pour in the milk and oil while mixing on low speed. The batter will be thick, not runny.
7. Scrape the batter into your prepared tin and level the top with a spatula.
8. Layer the pear slices across the top in a fan or circle — however you like.
9. Sprinkle over the cinnamon and brown sugar.
10. Bake for 60 minutes on the middle rack. Start checking around 55 minutes — a skewer should come out clean.
11. Cool in the tin for 10–15 minutes, then move to a wire rack. Dust with icing sugar once fully cooled.

(Note to self: don’t forget the sugar topping like I did once. Tasted fine, but looked like a sad beige pancake.)

Common Mistakes (And How to Avoid Them)

Why is my pear cake soggy in the middle?
Probably overripe pears or underbaking. Use firm, ripe pears and check your oven temp with a thermometer if unsure.

Why did my pears sink?
Tossing them in a little flour before adding helps keep them from sinking into the batter.

Can I reduce the sugar?
Yes, but only a little. The sugar helps with texture too. Try taking ¼ cup out and see how it goes.

My batter was too thin — what happened?
It could be you added the oil and milk too fast, or didn’t sift your flour. The batter should be thick and scoopable, not pourable.

Storage & Reheating

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Will keep well for 4–5 days — just let it come to room temp before eating.
• Freezer: Slice, wrap in cling film and foil, then freeze for up to 3 months.

To Reheat:

• Oven: Wrap in foil and warm at 160°C for 10–15 mins.
• Microwave: 20–30 seconds per slice with a damp paper towel to stop it drying out.
• Toaster oven: Great for getting the top just a little crispy again.

What To Serve With It

• Vanilla ice cream — cold meets warm, soft meets creamy. Bliss.
• A dollop of crème fraîche or Greek yogurt — adds tang to balance the sweet.
• Spiced tea or coffee — the kind with cardamom or cloves brings it all together.

FAQs

Do I have to peel the pears?
Nope. The skin adds texture and rustic charm. I usually peel mine — but it’s up to you.

Can I use tinned pears?
Yes, just drain them really well and pat dry. They’re softer, so go gently when layering.

Could I add nuts?
Absolutely. Walnuts or pecans work beautifully — fold into the batter or sprinkle on top.

How do I know it’s done?
Stick a skewer in the centre — it should come out clean or with a few crumbs, not batter.

Try More Recipes:

• Mary Berry Gluten Free Fruit Scones
• Mary Berry Gluten Free Scones
• Mary Berry Gluten Free Victoria Sponge