Anjou pear cake

Anjou pear cake

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(48 ratings)

Prep: 15 mins Cook: 50 mins Plus cooling


Serves 6
This fruity cake is at its best when made with melting, buttery pears

Nutrition and extra info

Nutrition: per serving

  • kcal191
  • fat10g
  • saturates5g
  • carbs22g
  • sugars13g
  • fibre2g
  • protein4g
  • salt0.55g
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  • 50g butter, melted, plus extra for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g ripe buttery pears, peeled, cored and roughly chopped



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp poire William liqueur (optional)
  • 75g plain flour
  • 1 heaped tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 75g caster sugar
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp apricot jam, for the glaze
  • icing sugar, for dusting
  • crème fraîche, to serve


  1. Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.

  2. Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices. Pour the cake mixture into the tin. Bake for about 50 mins or until a skewer comes out clean. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.

  3. To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps. Brush the cake with the glaze, dust with icing sugar and serve warm with crème fraîche.

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Comments, questions and tips

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20th Feb, 2018
As someone else mentioned, the mixture is far too runny for a loose bottomed tin and is currently dripping all over the oven. It needs a solid tin to keep it all contained. This loss of some of the ingredients through dripping may well be how you achieve 191kcal a slice - because these ingredients divided by 6 certainly do not equal 191kcal. More like 250kcal per slice. There are so many recipes on this site that incorrectly guess the calorific content that I no longer trust any of the nutritional data. Shame as I had real hopes for this cake.
22nd Oct, 2017
Delicious. Just finished making this and it was a big hit with the rest of the family. I didn't add the jam or icing sugar as I felt it didn't need it and served with vanilla ice cream. It was very light and the top crisped up nicely. Will be making this again for sure.
12th Dec, 2016
This was really simple to make, light and tasty and definitely more than the sum of its parts. I didn't bother with the glaze, made it exactly to the recipe adding an extra 2tbsps of flour as suggested for very ripe pears (which mine were). It baked up perfectly and l will bake it again and again whenever l have ripe pears to use up.
27th Jan, 2016
It's OK if you have loads of pears to spare, but otherwise nothing special - more of a pancake rather than a cake and would't serve it to a guest. But again, good to use leftover fruit - it's tasty and super quick + easy to make.
10th Oct, 2015
Great cake base! I made it again tonight using 1 cup wholemeal spelt flour, 2 apples (chopped and cooked in Pimms and All Spice) and 1 cup blueberries instead of pears and added 2 tablespoons of vanilla essence. The cake is so easy to make you can hand mix it and it turns out brilliantly. The recipe creates a small quantity of batter, just enough to full 4 mini loaves which is perfect for my son's lunch box. I look forward to experimenting with 2 pears and 1 cup raspberries, 2 cups pineapple, or 2 cups apricot as the next fruit filling. The cake doesn't need icing given the 75 grams of sugar in the recipe.
28th Sep, 2015
Nice pudding, as others mentioned would need enhancing the flavour by adding some spices, next time I would add cinnamon, nutmeg, some ground spices, vanilla. Maybe orange zest, as well. I used spelt flour, could do with little bit less sugar, though my pears were not too sweet and the cake came out rather nice. I also made a streusel to go on the top of the pudding (no glazing or icing sugar were used).
4th May, 2015
This is one of my favorite recipes ever. So easy to make and always wonderful. Perfect for dinner parties.
3rd May, 2015
Fabulous! I am always looking out for low fat and low sugar cakes. This was a divine treat I whipped up in 20 minutes with the husband supervising the 7 year old who chopped 2 pears and an apple. I used spelt flour and substituted gin for Poure William liquer as that is all I had in the pantry and poured the mixture into a loaf tin lined with parchment. I also added vanilla essence. The cake rose beautifully and the fruit was evenly distributed through the loaf. I made the apricot jam glaze but next time I won't bother. The cake was scrumptious served with Greek yoghurt. Next time, I would add raspberries to the pear and ground cinammon, ginger and all spice just to add some scent. It's fabulous to find a cake recipe using only one-third cup of sugar, 1 cup plain flour and 50 grams of butter that tastes sensational with lots of fruit. A real winner that the whole family loves.
16th Apr, 2015
Does anyone know I this cake can be frozen?
27th Apr, 2014
I made this using very ripe William pears and didn't bother with the liqueur. I did use the apricot glaze but didn't bother with the icing sugar. I served with cream. This was a delight and so quick and easy! I shall make this again.


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