Anjou pear cake

Anjou pear cake

  • 1
  • 2
  • 3
  • 4
  • 5
(55 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
Save to My Good Food
Please sign in or register to save recipes.


  • 50g butter, melted, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
12th Jan, 2014
It's a casual recipe which is simple and cheap to make.... The taste of it just like descriptions " simple and cheap". Would not recommend
20th Nov, 2013
Very nice, I used asian pears for mine, see the recipe here -
2nd Apr, 2013
Used ginger wine to soak the pears in. Absolutely delicious, was a hit with my children too as they love pears. Husband has asked me to make another one as it was polished off in minutes.
lornamcinnes's picture
24th Mar, 2013
As others have said, the jam and icing sugar aren't necessary to finish off this pudding, I found it to be perfect the way it was when it came out of the oven all golden brown. I used three large Conference pears as that was what I had. I didn't bother peeling them because cooked pear skins are barely noticeable, they just melt away. My pears weren't especially ripe, but they tasted great in the pudding. I will certainly make this pudding again, perhaps substituting brown sugar for the caster sugar.
22nd Feb, 2013
Only made half the amount because I didn't have enough pears, and put it in a loaf tin so it wouldn't be too stretched out. Cooked in 35 mins. I liked it, but it is very sweet and pear-y (mine were quite ripe) - a bit too sweet for my liking. I would put less sugar in next time and maybe more lemon to balance it out a bit. A nice texture though and not too stodgy so less guilt than a normal cake!
18th Jan, 2013
Very nice, glazed with lemon curd instead of apricot jam
11th Jan, 2013
Very easy to make and tasted delicious, didn't use the glaze and only cooked for 40 minutes. Loved by all the family!
29th Oct, 2012
I made this for a dinner party desert. It's was fantastic! Everyone thoroughly enjoyed it served with homemade custard. really simple and quick to make. I didn't bother with the apricot glaze, just dusted some icing sugar. Thought the pear to cake proportion was just right.
hasselk's picture
28th Oct, 2012
Absolutely wonderful.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?