The quintessential pear cake, or quatre-quarts aux poires, is a forever fail-proof dessert. This is a very homey version that’s super easy to prepare and enjoy at the end of your evening meal.
You can serve it warm with fresh fruits or, of course, the forever decadent chantilly laced with a touch of brandy. The perfect addition to all your dinners, afternoon tea, or holiday gatherings.
There are so many versions of this pear cake. I do love this French version, as it was easy to make when I was growing up, and it is the original French pound cake recipe, with equal parts ingredients and added pears.
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Also, we love how thin it is. How many times do you ask for a smaller piece of cake? Since this pear cake is thinner, you can enjoy a larger piece. That is my story, and I am sticking to it.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- How to make vanilla sugar
- Step-by-step instructions on how to make this delicious fresh pear cake recipe
- Giangi Pro Tips
- What dishes can you enjoy with this pound cake recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this pear cake recipe, you may want to try my other recipes.
- Pear Cake – Quatre Quarts Aux Poires
Why you will love this recipe
Easy pear cake recipe that takes no time to prepare. Perfect for the young bakers in the house.
Simple ingredients you already have in your pantry.
The perfect companion to your morning tea or coffee.
You do not need a special occasion to prepare it, and since pears are in season, I highly recommend saving a couple to make this dessert. You and your guests will not be disappointed.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. The printable recipe with all the correct ingredient amounts is at the bottom of this post. Please read the recipe for complete instructions.
Vanilla sugar: Always have a jar that constantly gets used and sugar added to it. Perfect during the baking season, or just with your morning coffee or hot chocolate. See below for instructions on making it at home.
Fresh pears: ensure that they are not too ripe to work best here, as you do want them to keep their shape while baking. The best pears for this simple cake recipe are Bosch and Anjou pears.
Brandy brings an elevated flavor to the pears.
Extra-large eggs: at room temperature.
Unsalted butter: I always use unsalted butter in my cooking and baking to control sodium. Salted butter not only adds too much salt to your dish but also changes its flavor.
All-purpose flour: helps solidify and create that beautiful batter for your delicious cake.
Equipment Needed
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My Kitchen assistant.
How to make vanilla sugar
The recipe required vanilla sugar. I make my own vanilla sugar by adding all the seeds and the outer pod of a vanilla bean to a jar of regular sugar.
I have been doing this for years, and it is not only super easy but a much better way to flavor your sugar.
Having vanilla sugar on hand is always wonderful. It has so many uses, from coffee to dessert. A small jar is something we should all have in our pantries.
Here is the easiest way to make it:
You only need white sugar and a vanilla bean pod that you will split.
- Remove the tiny black seeds and put everything together in a jar.
- Shake and set aside
Vanilla sugar stores well, and you will be amazed at how often you use it. It adds a light flavor to many different recipes.
Step-by-step instructions on how to make this delicious fresh pear cake recipe
For all my recipes, please assemble all ingredients before starting to cook or bake.
Preheat your oven to 325°F.
Generously butter the inside of a 10-inch spring form pan. Do not forget the side and the small part where the bottom and sides meet.
Sprinkle 2 tablespoons of vanilla sugar over the butter, then shake the pan to evenly distribute it.
Arrange the pear slices in a circular pattern, starting from the outer edge of the pan and working inward, overlapping them. Make sure they look pretty even though it may be a little challenging at times.
Sprinkle one tablespoon of brandy and one tablespoon of sugar over the pears.
In the bowl of your stand-alone mixer, cream the remaining butter. Add the eggs one at a time, mixing well after each addition.
Gently add the flour to the egg-butter mixture until all is incorporated. Add the remaining Brandy.
Spoon the cake batter over the pears in a thin layer to cover the pears. Do not worry if the pears are not fully covered; once in the oven, the batter will spread.
Place in the preheated oven and bake until the cake is firm and starts to get a beautiful golden color, about 45 to 55 minutes.
Remove the cake from the oven and cool it on a cooling rack. Remove the outer ring of the mold and serve it as it is.
Giangi Pro Tips
Pears tend to turn if left exposed to the air for too long. If you cut them and don’t use them right away, squeeze lemon juice over them to prevent them from turning brown.
Do not use overly ripe pears, as they will disintegrate during baking.
What dishes can you enjoy with this pound cake recipe?
I will have dessert every night, and this recipe pairs well with most meals or can be enjoyed on its own with a wonderful cup of hot tea, hot chocolate, or coffee.
My grandmother and I used to love afternoon tea, and she always had either a cookie or a cake for us to enjoy. To this day, I still keep the tradition that she instilled in me, and I make this cake often.
Perfect for Thanksgiving and Christmas as part of your holiday menu.
Ice cream on top of the cake is another welcome way to enjoy this pear cake.
Variations and Substitutions
- Sprinkle some powdered sugar over your pear dessert before serving.
- A dollop of chantilly, my favorite, and super easy to prepare.
Storing and Reheating
Store: Ensure your cake is thoroughly cooled, then store it under a glass dome on your counter or in the refrigerator. It can also be wrapped with plastic wrap and stored in your fridge for a couple of days. Since you are using fresh fruits, even if baked, there is always a risk that they will turn on you.
Reheat: Bring it back to room temperature before enjoying it again.
Frequently Asked Questions
Can I freeze raw pears?
Yes, you can. Store your pears in freezer-safe bags. Remove any excess air. A vacuum seal machine would work perfectly here. Freeze and use within 6 months.
What can I make with pears easily?
From a simple pear sauce, to add to any of your pork dishes, duck, salads, to the perfect poached pears for any occasion.
What pairs well with pears in baking?
I always recommend adding it to your charcuterie platter next to the cheese, blue cheese, or gorgonzola. Prosciutto, pears, and goat cheese with a hint of honey, served on bread for a quick bruschetta.
If you enjoy this pear cake recipe, you may want to try my other recipes.
Pork Chops with Peaches and Pears
Pear Cake – Quatre Quarts Aux Poires
Ingredients
- ½ cup vanilla sugar
- 3 tablespoons vanilla sugar
- 4 pears, medium size, peeled, cored, quartered and cut into even slices
- 2 tablespoons Brandy
- 2 extra-large eggs, at room temperature
- 9 tablespoons unsalted butter, at room temperature
- ¾ cup all-purpose flour
Instructions
- Preheat the oven to 325F
- Use two tablespoons of butter and generously butter the inside, bottom, and sides of a 10-inch spring form pan. Sprinkle two tablespoons of vanilla sugar over the butter and shake the pan to distribute the sugar on the bottom and side.
- Arrange the pear slices in a circular format starting on the outer edge of the pan, overlapping them. Arrange them in a way that looks pretty, although a bit difficult at times. Fill the interior portion with the remaining pears.
- Sprinkle one tablespoon of Brandy and one tablespoon of sugar over the pears.
- Cream the butter with the remaining seven tablespoons of unsalted butter in the bowl of your stand-alone mixer or medium bowl. Add the eggs, one at a time, and mix well after each addition.
- Add the flour and mix gently until all the flour is gone. Add the remaining tablespoon of Brandy.
- Spoon the batter over the pears in a thin layer to cover the pears. Do not worry if it does not cover well, as it will be distributed once it bakes.
- Bake until the cake is firm and starts to get a nice golden color, about 45 to 55 minutes.
- Remove from the oven and let it cool off on a rack. Remove the outer mold ring and serve as it is.
Notes
- Pears tend to turn if left exposed to the air for too long. If you cut them and don’t use them right away, squeeze lemon juice over them to prevent them from turning brown.
- Do not use overly ripe pears, as they will disintegrate during baking.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Desserts
- Cuisine: French
- Occasion: Thanksgiving, Christmas, New Year
- Season: Fall, Winter
- Type: Affordable Gourmet
Did you make this?
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