German Pear Cake is a timeless dessert that combines tender cake with juicy, sweet pears for a perfect balance of flavors. This classic treat has roots in traditional German baking, where seasonal fruits are often featured in simple yet delicious cakes. It’s a wonderful way to enjoy pears in a moist, flavorful dessert that’s perfect for any occasion.
We love how this cake brings together the natural sweetness of ripe pears with a soft, buttery crumb. It’s easy to make and doesn’t require any fancy ingredients, making it an ideal choice for both beginner and experienced bakers. Whether you’re serving it for afternoon tea or a cozy family gathering this German Pear Cake will quickly become a favorite.
Ingredients
To create the perfect German Pear Cake, we need a harmonious blend of ingredients that deliver a tender cake base, juicy pear topping, and an optional buttery streusel crumble. Let’s break down the components for each part.
For the Cake Batter
- 1 ½ cups all-purpose flour (sifted for lightness)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened at room temperature)
- ¾ cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup sour cream (adds moistness and a subtle tang)
- 2 tablespoons milk (adjust for batter consistency)
For the Pear Topping
- 3 medium ripe pears (peeled, cored, and sliced thin)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon (optional but enhances warmth)
- ½ teaspoon lemon juice (prevents browning, adds brightness)
For the Streusel Crumble (Optional)
- ½ cup all-purpose flour
- ⅓ cup light brown sugar (packed)
- ¼ cup cold unsalted butter (cubed)
- ½ teaspoon ground cinnamon
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2 cups (1.5 + 0.5 cups) | Cake structure + streusel |
| Baking powder | 1 teaspoon | Leavening for cake rise |
| Baking soda | ½ teaspoon | Leavening and tenderness |
| Salt | ¼ teaspoon | Flavor balance |
| Unsalted butter | ¾ cup (0.5 + 0.25 cups) | Moisture + richness |
| Granulated sugar | ¾ cup + 2 tablespoons | Sweetness |
| Brown sugar | ⅓ cup | Streusel sweetness |
| Eggs | 2 large | Binding + structure |
| Vanilla extract | 1 teaspoon | Flavor enhancement |
| Sour cream | ½ cup | Moisture + tang |
| Milk | 2 tablespoons | Adjust batter consistency |
| Pears | 3 medium | Juicy fruit topping |
| Ground cinnamon | 1½ teaspoons (optional) | Warm spice, flavor depth |
| Lemon juice | ½ teaspoon | Prevent pear browning |
This combination of ingredients ensures our German Pear Cake is perfectly balanced with moist cake, luscious fruit, and optional crunchy topping.
Equipment Needed
To bake our German Pear Cake flawlessly, having the right equipment makes all the difference. Below is a detailed list of the essential tools we will use to create this moist and flavorful dessert:
- 9-inch round cake pan
This size ensures even baking and perfect shape for the cake.
- Mixing bowls
Use separate bowls for dry and wet ingredients to keep the process organized.
- Electric mixer or stand mixer
We need this to cream butter and sugar smoothly and to mix the batter evenly.
- Measuring cups and spoons
Precise measurement ensures balanced flavors and texture.
- Rubber spatula
Ideal for folding ingredients and scraping the bowl clean.
- Peeler and paring knife
For peeling and slicing ripe pears thinly and uniformly.
- Cooling rack
Allows the cake to cool evenly without getting soggy on the bottom.
- Optional: fine sieve or sifter
To aerate flour and mix dry ingredients evenly.
Here is a quick overview in tabular format for easy reference:
| Equipment | Purpose |
|---|---|
| 9-inch round cake pan | Baking the cake with proper shape and heat |
| Mixing bowls | Separating and organizing ingredients |
| Electric mixer | Creaming and mixing batter efficiently |
| Measuring cups/spoons | Accurate measurement of ingredients |
| Rubber spatula | Folding and scraping batter |
| Peeler, paring knife | Preparing pears for topping |
| Cooling rack | Cooling cake evenly |
| Fine sieve (optional) | Sifting dry ingredients |
Using each tool as intended brings out the best in our German Pear Cake and guarantees a smooth baking process from start to finish.
Make-Ahead Instructions
Preparing our German Pear Cake in advance saves time and enhances the melding of flavors. Follow these tried-and-true steps for optimal make-ahead success.
1. Bake and Cool Completely
After baking, allow the cake to cool completely on a wire rack. This prevents condensation and sogginess when stored.
2. Proper Storage
We recommend wrapping the cooled cake tightly in plastic wrap or storing it in an airtight container. This preserves moisture and prevents the cake from absorbing other odors in the fridge.
| Storage Method | Timeframe | Temperature |
|---|---|---|
| Plastic wrap/airtight container | Up to 3 days | Room temperature (68–72°F / 20–22°C) |
| Refrigeration | Up to 5 days | 35–40°F (1.6–4.4°C) |
3. Freezing the Cake
For longer storage, wrap the cake in plastic wrap, then cover with aluminum foil. Label with the date. The cake freezes well for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving for ideal texture.
4. Preparing Pears Ahead
Slice the pears and toss them in lemon juice to prevent browning. Store in an airtight container or zip-top bag in the refrigerator for up to 24 hours to maintain freshness and firmness.
“Make-ahead preparation enhances flavor and allows us to enjoy this classic dessert with ease and confidence.”
By following these instructions, our German Pear Cake will retain its signature moistness, tender crumb, and wonderfully balanced sweetness—even when prepared in advance.
Instructions
Follow these detailed steps to create the perfect German Pear Cake that is moist, flavorful, and a crowd-pleaser. We break down the process to guide you from preparation to serving.
Preparing the Pears
- Peel and core 4 to 5 ripe pears using a vegetable peeler and paring knife.
- Slice pears evenly into thin wedges about 1/4 inch thick to ensure even cooking.
- Toss the sliced pears immediately with 1 tablespoon lemon juice to prevent browning and preserve their fresh flavor.
- Set pears aside in a bowl until ready to assemble the cake.
Making the Cake Batter
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
- In a large bowl, cream together:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
Mix on medium speed until light and fluffy, about 3 minutes.
3. Beat in 3 large eggs, one at a time, ensuring each is fully incorporated.
4. In a separate bowl, whisk together the dry ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup milk. Begin and end with the dry ingredients.
- Mix just until smooth using a rubber spatula; do not overmix to keep the batter tender.
Assembling the Cake
- Pour the prepared batter into the greased cake pan, spreading it evenly.
- Arrange the prepared pear slices on top of the batter in a concentric circular pattern or your preferred design.
- Gently press the pears into the batter slightly; they will sink a little during baking.
Adding the Streusel Topping
For an optional buttery streusel:
- Combine in a bowl:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup cold unsalted butter cut into cubes
- 1/2 teaspoon cinnamon
- Use your fingers or a pastry cutter to mix the ingredients until the mixture resembles coarse crumbs.
- Evenly sprinkle the streusel over the pears on the cake batter.
Baking the Cake
- Place the cake pan on the center rack of the preheated oven.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- If the streusel topping browns too fast, tent loosely with aluminum foil halfway through baking.
| Temperature | Time | Bakeware | Indicator |
|---|---|---|---|
| 350°F (175°C) | 50-60 minutes | 9-inch round pan | Toothpick clean, golden top |
Cooling and Serving
- Remove the cake from the oven and cool in the pan on a cooling rack for 15 minutes.
- Carefully run a knife around the edges to loosen and invert onto a wire rack.
- Let the cake cool completely before slicing to allow flavors to set.
- Serve your German Pear Cake as is or with a dusting of powdered sugar or whipped cream.
Tips for the Best German Pear Cake
To create the most delicious and authentic German Pear Cake experience, here are our top tips based on years of baking expertise. These insights will elevate every step from selecting ingredients to serving your cake.
Choose the Right Pears
Selecting ripe yet firm pears is crucial. We recommend Bosc or Conference pears because they hold shape during baking and offer a sweet, aromatic flavor. Avoid overly soft pears which can turn mushy.
| Pear Variety | Texture | Flavor Profile | Baking Suitability |
|---|---|---|---|
| Bosc | Firm | Sweet with subtle spice | Excellent |
| Conference | Firm | Sweet and tangy | Very good |
| Bartlett | Soft | Juicy and sweet | Fair (prone to mush) |
Tip: To prevent the pears from browning during prep, toss the sliced fruits in fresh lemon juice.
Master the Batter Consistency
Our German Pear Cake relies on a tender crumb that complements the juicy pears. Beat the butter and sugar until light and fluffy before adding eggs one at a time. This aeration is key for a soft texture.
Precise Oven Temperature and Baking Time
Bake the cake at exactly 350°F (175°C) to achieve an evenly cooked cake. Overbaking dries it out, while underbaking leaves a dense center.
| Oven Temp | Baking Time | Cake Texture Outcome |
|---|---|---|
| 350°F | 40-45 min | Perfectly moist and tender |
| >375°F | <40 min | Dry edges |
| <350°F | >45 min | Dense texture |
Use a toothpick test; it should come out with moist crumbs but no raw batter.
Incorporate the Streusel Topping Thoughtfully
The optional buttery streusel crumble adds a delightful crunch. Mix cold butter with flour and sugar quickly to keep crumbs intact. Sprinkle generously on pears before baking to get a golden crust.
Cooling and Serving
Let the cake cool in the pan for at least 15 minutes, then transfer to a cooling rack. This prevents the bottom from becoming soggy. Serving German Pear Cake slightly warm with powdered sugar dusting or a dollop of whipped cream enhances the flavors and presentation.
Storage and Make-Ahead Tips
Store the cake in an airtight container at room temperature for up to three days or refrigerate for five days. Freeze for longer storage wrapped tightly in plastic wrap and foil.
“Patience during the cooling phase and attention to baking times make all the difference in our German Pear Cake.”
By following these tips, we can enjoy a moist, flavorful cake with perfectly baked pears every time.
Conclusion
German Pear Cake brings a timeless blend of tender cake and juicy pears that never fails to impress. Its straightforward preparation and comforting flavors make it a versatile choice for any occasion. With the right ingredients and a few simple techniques, we can create a dessert that’s both elegant and satisfying.
Whether enjoyed fresh or made ahead, this cake offers a delightful experience that highlights the best of traditional German baking. Let’s keep this recipe in our baking repertoire for those moments when we want to share something truly special with family and friends.
Frequently Asked Questions
What is German Pear Cake?
German Pear Cake is a traditional dessert that combines a tender, moist cake base with sweet, ripe pears, often topped with a buttery streusel crumble. It’s known for its balanced flavors and ease of preparation.
What ingredients are needed for German Pear Cake?
Key ingredients include all-purpose flour, unsalted butter, granulated sugar, eggs, ripe pears (preferably Bosc or Conference), baking powder, and optional ingredients like cinnamon and streusel topping components.
What equipment do I need to bake German Pear Cake?
Essential tools include a 9-inch round cake pan, mixing bowls, an electric mixer, measuring cups and spoons, a rubber spatula, a peeler and paring knife, and a cooling rack.
Can German Pear Cake be made ahead of time?
Yes, you can bake the cake in advance, store it at room temperature for up to three days, refrigerate for five days, or freeze it for longer storage. Slice pears ahead and toss with lemon juice to prevent browning.
How do I know when German Pear Cake is done baking?
Bake at the recommended temperature until a toothpick inserted in the center comes out clean and the cake has a golden-brown top, usually around 45-50 minutes.
What types of pears work best for this cake?
Bosc and Conference pears are ideal because of their firmness and sweet flavor, which hold up well during baking without becoming mushy.
Can I add a streusel topping to German Pear Cake?
Yes, adding a buttery streusel crumble enhances the texture and flavor, giving the cake a delightful crunch on top.
How should I serve German Pear Cake?
Serve it plain or with a light dusting of powdered sugar or whipped cream for added sweetness and presentation.
What are some expert tips for baking the perfect German Pear Cake?
Use ripe but firm pears, measure ingredients precisely, mix batter to the right consistency, maintain accurate oven temperature, and avoid overbaking for a moist, tender cake.