Simple Pear Cake

Simple Pear Cake


My grandmother lives on the river and she has a pear tree that produces abundantly in these in-between days of late summer and early fall. This year I asked for a few pears and received more than I could carry.

Last night I took to chopping them.

It was a quiet night with the dog sleeping at my feet (and the kitten pestering her) while Luke and I carried on slow conversation and I filled a gallon freezer bag with precious pears.

I thought of all these cakes I would make this fall.


It’s an easy, one-bowl recipe you can stir up with a spoon. The batter is my favorite combination of warm flavors — brown sugar, vanilla, and a dash of cinnamon.

I halved the original recipe so it would be just enough to fill up my favorite pie plate and split with Luke as desserts and breakfasts for a couple days.


Recipe | Four to six servings

  • 3/4 cup white sugar

  • 1/2 cup brown sugar | My favorite is from Delkab Farmer’s Market in Atlanta, which I misspelled in my recipe journal below

  • 2 eggs, beaten

  • 1/2 cup butter, melted

  • 2 teasp high-quality vanilla extract | Blue Cattle Truck Trading Co. takes baked goods to an other-worldly level

  • 1½ cups flour | I used whole wheat but white will also work

  • Pinch of salt

  • ½ teasp baking soda

  • 1 teasp cinnamon | Used high-quality from Delkab as well

  • 1-2 sliced fresh pears | I used fresh, homegrown pineapple pears but the original recipe calls for canned

  • Handful of chopped pecans, walnuts, or slivered almonds | Optional

Preheat to 350° and spray pan (deep pie plate, 9x9 casserole dish, etc.).

Stir all ingredients together in a big bowl. Fold in pears and nuts once mixed well. Pour batter into pan, sneakily leaving some behind for you to eat with a spoon.

Bake for 30-45 minutes or until a toothpick comes out clean. Best eaten slowly while sipping coffee.

Mix-and-match topping options: Whipped cream, butter, honey (our favorite is orange blossom from Savannah Bee Co.). I imagine a cream cheese icing would make these decadent.

Store at room temperature covered with foil for 3-4 days. Leave it on the stove to walk by and grab a bite when you pass.

Italian Honeymoon Pt. 1: Rome

Italian Honeymoon Pt. 1: Rome