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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23rd Jan, 2012
Delicious. Made this about a dozen times now with various fruits from the garden and allotment and everyone a winner. Left out liqueur as never had any, and the glaze is unnecessary. Made a softfruit compote to go with a couple of times when used as a dessert when friends are round. Wonderful way to use up the various gluts of fruit you tend to get when you grow your own. Would recommend this recipe any time.
12th Oct, 2011
Very easy to make and tastes delicious. I've made this twice now and have one in the oven as I type. It's proven very popular with my family and great for using up over-ripe fruit. I've just added an apple and sultanas so am hoping for a great result again.
fayfumbs's picture
4th Oct, 2011
Very easy to make and tasted delicious even without the topping or creme fraiche
30th Sep, 2011
Dead easy to make and equally easy to eat! Absolutely delicious. Just made it for the second time at hubby's request.
17th Aug, 2011
Fabulous cake, I made mine with 300g pears and 200g blackberries, wonderful!
19th May, 2011
Fabulous! Loved by kids and grown ups, very easy. Added vanilla too - yum !
13th Mar, 2011
Cooked this for the in-laws and it went down so well that they polished off the leftovers between them with plenty of creme fraiche! Beautifully moist and full of flavour - can't wait to make it again.
10th Feb, 2011
Absolutely perfect cake. Best with not too ripe pears, when just right for eating. I assumed it was supposed to be quite thin, as it looked quite shallow in the dish adn as if there were too many pears, but it tasted amazing, quite nice to have lots of fruit. its was big hit with the husband.
21st Dec, 2010
I loved this but thought it was more of a cafouti than a cake. Used rum rather than pear liqueur - excellent. Just used 10 more grams of four.
3rd Dec, 2010
This was just exquisite. Used the optional pear liqueur as randomly happened to have some. Did not bother with glaze but just used icing sugar. Served with half fat creme fraiche. It was light and not too filling. Quantity of other ingredients to pears was fine.


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