Nigella Pear Cake

There’s something about pears in cake that feels utterly romantic. Apples may be the dependable childhood friend, but pears? Pears are the mysterious, poetry-reading stranger in the corner of a candlelit café. They soften into pockets of syrupy sweetness, melting into the batter as if they were always meant to be there.

Nigella’s original pear cake is a simple, comforting affair—a buttery sponge enveloping tender fruit, finished with a dusting of demerara for a crisp, caramel-kissed top. It’s the kind of cake that doesn’t demand an occasion but effortlessly creates one.

The Way I Make It

I like my pear cake just a little undone—moist, heavy with fruit, a spoonful away from becoming a pudding. I’ll admit, I’ve strayed from the original in small ways. More pears than strictly necessary (because, really, when has “too much fruit” ever been a problem?), a splash of cream instead of milk for richness, and a heavier hand with the demerara because I love the way it shatters under a fork.

And if I’m feeling indulgent? A whisper of cinnamon in the batter. Not enough to make it a spice cake—just enough to hint at firesides and thick woolly socks.

How to Make This Cake

Start, as all good things do, with butter and sugar. Beat them together until they’re light and soft, like the first breath of a rising sponge. Add eggs, one by one, letting them disappear into the mix before introducing the next.

Flour and baking powder arrive together, folded in with gentle care—no over-mixing here, just enough to bring everything together. A trickle of cream follows, loosening the batter to something spoonable.

The pears, peeled and cored, tumble in generous pieces across the first layer of batter in the tin. More batter follows, then another scattering of pear, gently pressed in so they nestle comfortably before their slow bake. A final snowfall of demerara sugar, a good deep breath, and into the oven it goes—baking until golden, fragrant, and slightly wobbly in the middle (because that’s where the magic happens).

When it’s done, resist the temptation to cut in too soon. Let it sit, steaming slightly, the sugars settling, the pears sighing into their new caramelised selves. Then, when it’s just warm, serve in thick slices with a dollop of cold cream or, if you’re like me, eaten straight from the tin with a spoon while standing by the kitchen counter.

Clara’s Tips:

• If your pears are particularly ripe, they’ll break down into a near-compote, giving the cake an almost pudding-like texture. If they’re firmer, you’ll get lovely tender pieces. Both are wonderful.
• A touch of vanilla or almond extract wouldn’t go amiss here.
• For something a little different, swap half the flour for ground almonds. It makes the cake slightly denser but beautifully rich.
• Leftovers (if you have them) make a marvellous breakfast, toasted lightly in a dry pan and served with Greek yoghurt.

Storage Notes

This cake keeps well for a couple of days at room temperature, loosely covered. If you’ve gone particularly heavy on the fruit (guilty), it’s best kept in the fridge after the first day—just bring it to room temperature or warm it up before serving. It also freezes well, though I’d wager you won’t need to test that theory.

Try More Nigella Lawson Recipes:

• Nigella Old Fashioned Chocolate Cake
• Nigella Gluten Free Carrot Cake
• Nigella Raspberry And White Chocolate Cake
• Nigella Malteser Cake
• Nigella’s Chocolate Fruit Cake