Nigella’s Pear Cake is made with butter, sugar, eggs, flour, baking powder, milk, pears, and demerara sugar, resulting in a buttery, moist treat that takes just 45 minutes to prepare!
Try More Nigella Lawson Recipes:
- Nigella Old Fashioned Chocolate Cake
- Nigella Gluten Free Carrot Cake
- Nigella Raspberry And White Chocolate Cake
🧡 Why You’ll Love This Pear Cake Recipe:
- Simple and Quick: This cake is straightforward to prepare, making it perfect for both novice and experienced bakers.
- Pantry Staples: It uses common ingredients you likely already have, so no special trips to the store.
- Moist and Flavorful: The combination of buttery cake and juicy pears creates a delightful, moist texture and rich flavor.
- Versatile Dessert: It’s perfect for any occasion, from casual family dinners to special celebrations.
❓ What Is Nigella’s Pear Cake Recipe?
Nigella’s Pear Cake recipe combines a fluffy, rich mixture of butter, sugar, eggs, flour, baking powder, milk, and tender pear pieces, topped with demerara sugar, and baked to perfection.
🥚 Nigella Pear Cake Ingredients
- 250 grams unsalted butter
- 300 millilitres sugar
- 4 eggs
- 300 grams flour
- 2 teaspoons baking powder
- 4 tablespoons milk (or cream)
- 6 pears (between 2 and 6, depending on size and personal taste)
- demerara sugar (for sprinkling on top)
🥮 How To Make Nigella Pear Cake
- Preheat the oven to 180°C (350°F).
- In an electric mixer, cream the butter and sugar until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Sift together the flour and baking powder. Add some of the flour mixture to the batter, then some of the milk, alternating until fully incorporated. Mix as little as possible.
- Smear half of the batter into a buttered medium-sized springform pan (23 cm).
- Peel, core, and cut the pears into pieces. Spread half of the pear pieces over the batter.
- Cover with the remaining batter, then add the rest of the pear pieces on top, pushing them slightly into the batter.
- Sprinkle Demerara sugar over the top.
- Bake for 30-45 minutes, depending on the amount of pears used. Check for doneness after 30 minutes with a cake tester.
💭 Recipe Tips
- Choose Ripe Pears: Use ripe but firm pears for the best texture and flavor. Overripe pears can make the cake too mushy.
- Avoid Overmixing: Mix the batter just until the ingredients are combined to ensure a tender crumb.
- Check for Doneness: Use a cake tester or toothpick to check the center of the cake after 30 minutes. It should come out clean or with a few crumbs.
- Cool Before Slicing: Let the cake cool in the pan for at least 15 minutes before removing it to a wire rack to cool completely, which helps it set properly.
🍨 What To Serve With Pear Cake?
Serve Pear Cake with a hot cup of Poinsettia Cocktail or Chocolate Pots, Pistachio Fudge, a scoop of Coffee Ice Cream, or drizzle with Salted Caramel Sauce.
🎚 How To Store Leftovers Pear Cake?
- In The Fridge: Store leftover pear cake in an airtight container for up to 3 days.
- In The Freezer: Wrap leftover pear cake in plastic wrap and freeze for up to 3 months.
🥵 How To Reheat Leftovers Pear Cake?
- In The Oven: Preheat to 150°C (300°F) and warm leftover pear cake slices on a baking sheet for 5-7 minutes.
- In The Microwave: Heat leftover pear cake slices on a microwave-safe plate for 20-30 seconds until warmed.
FAQs
What type of pear is best for cake?
Bartlett, Bosc, and Anjou pears are ideal for cakes due to their firm texture and sweet flavor that holds up well when baked.
Why is my pear cake dense?
Your pear cake may be dense if the butter and sugar are over-creamed, trapping too much air and affecting the texture.
Why is my pear cake so dry?
Your pear cake might be dry if there’s an excess of flour and insufficient fat in the cake, affecting moisture retention.
Why is my pear cake not getting cooked in the middle?
Your pear cake may not cook in the middle of the batter is too moist, causing uneven baking and longer cooking times.
Try More Nigella Lawson Recipes:
Nigella Pear Cake Nutrition Facts
Amount Per Serving
- Calories 339
- Total Fat 14.3g
- Cholesterol 84.2mg
- Sodium 91mg
- Total Carbohydrate 48g
- Sugars 29.4g
- Protein 5.6g
Nigella Pear Cake
Description
Nigella’s Pear Cake is made with butter, sugar, eggs, flour, baking powder, milk, pears, and demerara sugar, resulting in a buttery, moist treat that takes just 45 minutes to prepare!
Ingredients
Instructions
- Preheat the oven to 180°C (350°F).
- In an electric mixer, cream the butter and sugar until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Sift together the flour and baking powder. Add some of the flour mixture to the batter, then some of the milk, alternating until fully incorporated. Mix as little as possible.
- Smear half of the batter into a buttered medium-sized springform pan (23 cm).
- Peel, core, and cut the pears into pieces. Spread half of the pear pieces over the batter.
- Cover with the remaining batter, then add the rest of the pear pieces on top, pushing them slightly into the batter.
- Sprinkle Demerara sugar over the top.
- Bake for 30-45 minutes, depending on the amount of pears used. Check for doneness after 30 minutes with a cake tester.
Notes
- Choose Ripe Pears: Use ripe but firm pears for the best texture and flavor. Overripe pears can make the cake too mushy.
Avoid Overmixing: Mix the batter just until the ingredients are combined to ensure a tender crumb.
Check for Doneness: Use a cake tester or toothpick to check the center of the cake after 30 minutes. It should come out clean or with a few crumbs.
Cool Before Slicing: Let the cake cool in the pan for at least 15 minutes before removing it to a wire rack to cool completely, which helps it set properly.