Hi there! I’m Cassandre, and today on Caramel Loafing, we’re sharing one of our recent favorites: this Pear Pound Cake. It’s tender, buttery, and filled with delicate poached pears that make every slice beautifully moist and fragrant.
We first decided to make this Pear Pound Cake after flipping through a Japanese baking book by Rina Kato at a bookstore. One photo immediately caught my eye. We had originally planned to test a French pear tart, but that image changed our plan on the spot—and I’m so glad it did. As the cake bakes, the kitchen fills with a warm caramel-fruity aroma. Even later, when washing the loaf pan, you’ll still notice that lingering sweetness.
Pound cakes hold a special place in many kitchens. Besides this pear version, you might also enjoy our Classic Lemon Pound Cake, French Weekend Cake, French Chocolate Pound Cake, Banana Pound Cake, and our holiday-ready Boozy Fruit Pound Cake.
The secret to this cake is the French-style poached pears. They’re tender and fragrant, and a touch of almond flour adds subtle nuttiness while keeping the crumb moist and delicate. The edges bake up lightly golden and crisp. It’s like enjoying a pear tart in pound cake form.
This cake is perfect for sharing or gifting. Each bite balances juicy pears with rich buttery cake in a refined, not-too-sweet way. If you’re looking for a pound cake that feels elegant without being heavy, this Pear Pound Cake is worth making.
Pear Pound Cake Recipe (Step-by-Step Guide)
Ingredients
Pan size: 6.7 x 3.1 x 2.4 inches (17 x 8 x 6 cm), yields approx. 7 servings.
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
For best results, we recommend weighing ingredients in grams for accuracy.
If you’d like to adjust for a different pan, use our Pan Size Converter.
☞ Pound Cake Base
- Unsalted butter 105g (3.7 oz / approx. 1/2 cup), softened to room temperature
- Granulated sugar 90g (3.2 oz / approx. 1/2 cup minus 1 tbsp)
- Whole eggs 100g (3.5 oz), about 2 large eggs, room temperature, lightly beaten
- Cake flour 95g (3.3 oz)
- Almond flour 15g (0.5 oz)
- Baking powder 1g (1/4 tsp)
☞ French-Style Poached Pear
- 1 firm pear (such as Bosc or Anjou)
- Water 500g (17.6 oz)
- Sugar 350g (12.3 oz)
Check the nutrition info with our Nutrition Calculator.
Step-by-Step Instructions
- Lightly grease a loaf pan with softened butter, then dust with flour. Tap out any excess and chill until ready to use.
- Sift together the cake flour, baking powder, and almond flour. Whisk to combine evenly.
- Peel the pear, cut it in half, core it, and trim away any tough stem pieces.
- In a saucepan, combine the water and sugar and bring to a boil until the sugar fully dissolves. Add the pear and return to a gentle boil. Reduce to a low simmer and cook for 10 minutes. Turn off the heat and let the pear sit in the syrup for another 10 minutes. Drain thoroughly and cool completely, then slice into 1/8–1/4 inch (0.4–0.5 cm) pieces.
- In a mixing bowl, beat the softened butter on medium-high speed for about 2 minutes, until light and fluffy.
- Add the sugar and continue beating for another 2 minutes, until pale and creamy.
- Gradually add the beaten eggs in 3–4 additions, mixing about 30 seconds each time, until fully incorporated and glossy.
- Add the sifted dry ingredients. Using a spatula, gently fold until just combined and no dry streaks remain. Do not overmix.
- Spread half of the batter into the prepared pan and smooth the surface. Arrange half of the pear slices in a fan pattern, leaving a narrow strip down the center free of pears. Add the remaining batter, smooth again, and layer the rest of the pears on top, keeping the center clear.
- Preheat the oven to 400°F (200°C). Place the cake in the oven, then immediately lower the temperature to 350°F (180°C) and bake for 55–60 minutes.
- Let the cake cool on a wire rack for 15 minutes before carefully removing it from the pan.
- Before serving, brush the pears on top with a little reserved syrup for extra shine and flavor.
Watch the full video tutorial: Pear Pound Cake Video
Pear Pound Cake Tips & FAQs
This pear pound cake may look simple, but a few small details will ensure the best texture and flavor. Here are answers to common questions:
What kind of pear works best? Any special tips?
Choose pears that are slightly firm and hold their shape well during cooking. Bosc pears and Anjou pears are excellent choices for baking because they maintain structure when poached. Bartlett pears are sweeter but tend to soften more quickly. Avoid overly ripe pears, as they may become too soft and affect the cake’s texture and appearance. The goal is tender slices that still retain a bit of bite.
Anything to watch for when poaching pears?
Keep the poaching time relatively short—about 10 minutes of simmering followed by 10 minutes of resting off heat. This allows the pear to absorb flavor without becoming overly soft. Drain well and pat dry if needed; excess moisture can cause the cake to sink slightly in the center.
How should I layer the pears?
Leave a narrow strip down the center of the batter free of pears. This allows heat to circulate evenly through the cake and prevents excess moisture from collecting in the middle, helping the cake bake uniformly.
How can I use leftover pear syrup?
Strain and simmer the syrup to reduce it into a light pear glaze for tea, sparkling water, cocktails, or desserts. You can also reuse it to poach another batch of pears.
Does butter and egg temperature matter?
Yes. Proper emulsification depends on temperature. Cold eggs can cause the batter to separate. For best results, bring eggs to room temperature or warm them gently in a water bath to about 82°F (28°C) before incorporating.
How does oven variation affect the cake?
Oven temperatures can vary. If needed, adjust by ±10°F (5–10°C). A properly baked pound cake should be evenly golden, set in the center, and slightly crisp at the edges.
How should I store pear pound cake?
Because this cake contains poached pears, it has slightly higher moisture than a traditional pound cake. Proper storage will help maintain its texture and flavor.
Room temperature: Store in an airtight container for up to 1 day. If your kitchen is warm, refrigeration is recommended.
Refrigerator: Wrap the cake tightly or store in an airtight container for up to 3–4 days. Let slices come to room temperature before serving for the best texture.
Freezer: Slice the cake and wrap individual pieces tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature.
To refresh: Warm a slice briefly in a 300°F (150°C) oven for 5–8 minutes to restore softness and enhance the buttery aroma.