Anjou pear cake

Anjou pear cake

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(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
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  • 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.

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Comments, questions and tips

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26th Oct, 2012
Really delicious -- it's nice even without the glaze and the cream if you want to keep things simple
21st Oct, 2012
Delicious cake. Added extra flour as pears very ripe, and needed to cook for ten mins longer than recipe stated. Very impressed!
22nd Sep, 2012
What an amazing treat! Easy and so good. Not to heavy, there is more fruit as cake which I think is awesome as a simple dessert, but also for christmas or easter when you've already had such a large meal. Skipped the liquer.
14th Sep, 2012
I made something almost, but not entirely, unlike this recipe. Working with what we had in I used apples not pears, Muscat not poire William, Benecol spread not butter, lime juice not lemon, didn’t glaze it & added a good tsp of Vanilla Bean paste. I then served it with Greek yoghurt whipped with Honey, Muscat & Vanilla paste. Despite all these changes, it was gorgeous and moist. I had to cook it for about 70mins, but that could be because of the denser fruit. 1/6th of a cake gives a really decent size slice; will definitely make again with different fruit!
10th Aug, 2012
I made this with seriously overripe pears that were carried home in my bicycle basket and were almost mush by the time they got home. The skins were brown and bruised and it didn't look likely that I could peel them so I just chucked in the skins too - it came out just fine with no obvious brown bits! so no need to peel if your pears are very ripe...
18th May, 2012
Such an easy and light cake to make that is a treat to eat! The whole thing disappeared in seconds and would be a fab end to any dinner party. As some people have commented the pear flavour isn't strong despite the amount of fruit, but that's partly why it went down so well. I'm liking the idea of trying it with ground almonds and different fruits too - yum!
10th May, 2012
Rubbish recipe, you need far too much flour to use fresh pears, then no one says its leaks through the tightest of cake tins because they heat up! I am finding far too many of these on this site.
3rd May, 2012
DELICIOUS!!! This is one of the yummiest cakes I've ever made and has hardly any flour. A new favourite!
15th Apr, 2012
Made this today and it went down a treat. Instead of a jam glaze I used chocolate. Break up a large bar of chococlate into small pieces. Turn the oven off when the cake is cooked, scatter the chocolate pieces on the top of the cake a pop it back in the oven for a couple of minutes to melt the chocolate. The chocolate can then be spread to cover the top with knife. Leave to cool so the chocolate sets hard...or if you are impatient like we were eat with the chocolate still warm and runny. Yum!
4th Apr, 2012
have been making this for a while now, always goes down well, even if people dont like pears, have not used the alcohol or a glaze, if pears are very ripe may need a touch more flour, but still needs to be a bit sloppy, once used up some left over ground almonds, also very good, for the people who complain that there is too much fruit and not enough 'cake' i think that is the point, makes it a bit healthier and very light, also nice with ice cream I expect it could be done with other fruit ie apples, but not tried as really like the pears, the hardest (if you can call it hard) is cutting up the pears!! go on give it a try, HM


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