This Fresh Pear Cake is a delicious sweet layer cake which is sandwiched together using creamy vanilla buttercream. The cake itself is simple to make. Use pear puree to keep the cake layers moist and to give a hint of pear flavor.
As the cake cools, make the buttercream frosting. Start by heating flour and milk together until it resembles thick pancake batter. Set aside to cool. Once the mixture is at room temperature, cream the butter, sugar, vanilla, and salt together in a food processor until light and fluffy. Add the cooled milk mixture and beat it until it resembles whipped cream. The mixture might look curdled at the beginning, but keep going and it should come together. If you can still see streaks of butter in the mixture, keep beating it until it disappears. Assemble the cake by sandwiching layers together with buttercream.
To make Fresh Pear Cake, you will need the following ingredients:
Thinly slice 6 peeled and cored pears. Mix pear slices with ¾ cup of brown sugar and ¾ cup granulated sugar in a bowl. Leave to rest for about one hour. Transfer the pears to a food processor and blend until you have a purée.
Preheat the oven to 350 °F. Lightly grease and line two 8-inch round baking pans with cooking spray.
Mix 3 cups of all-purpose flour, 2 teaspoons of baking soda, 1 teaspoon of cinnamon, ½ a teaspoon of salt, and ¼ teaspoon of nutmeg together in a large bowl.
Add the pear purée to the bowl along with 2 eggs, ½ a cup of vegetable oil and 1 teaspoon of vanilla. Stir until just combined.
Transfer the cake batter to the prepared baking pans. Bake in the oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
Remove from the oven and cool in the pan for about 10 minutes before transferring the cakes to a wire rack to cool completely.
Whisk 7 tablespoons of all-purpose flour and 1⅓ cups of milk together in a small saucepan. Place over medium heat and stir constantly until the mixture thickens. When it starts to resemble thick pancake batter, remove the saucepan from the heat and pour it into a bowl to cool completely.
Cream 1¼ cups of unsalted butter, 1½ cups of brown sugar, 2 teaspoons of vanilla, and ¼ teaspoon of salt together in the bowl of a stand mixer on medium high speed for about 3 minutes until light and fluffy.
Add the cooled milk and flour mixture and beat on high speed for about 5-7 minutes until it looks like whipped cream.
Using a sharp knife, cut each cake layer in half horizontally. You will have 4 cake layers in total.
Assemble the cake by placing one cake layer on a plate and spreading ¼ of the buttercream on it. Repeat, alternating layers of cake and buttercream and make sure you finish with a layer of buttercream. Sprinkle chopped pecans on top, around the edges of the cake.
Store this delicious cake in the refrigerator until you are ready to serve.
This Fresh Pear Cake is a delicious elegant layer cake with vanilla buttercream. Try this recipe next time you have fresh pears hanging around and don’t forget to come back and leave a review.
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