The Memory Behind This Treat

The first time I made this Spiced Pear Cake, my whole kitchen smelled like my grandmother’s tiny New England house in October. She never measured spices with spoons—just a gentle tap-tap of the jar into her palm, then straight into the bowl. I remember standing on a wobbly stool, watching pears soften in a skillet with butter and sugar while she’d say, “Apples get all the glory, but pears know how to behave in a cake.” That stayed with me. Years later, when I started testing this recipe, I chased that same cozy perfume: cinnamon, ginger, and a whisper of cloves lifting up the sweetness of ripe pears.

This version grew out of one very rainy Sunday, a bowl full of bruised Bartletts, and my stubborn refusal to waste fruit. I didn’t have enough butter for my usual apple loaf, so I used a mix of melted butter and oil, hoping for extra moisture and a tender crumb. The first test loaf had pears that sank like tiny ships to the bottom, so I learned to slice them a bit thinner and gently fold some into the batter while arranging a few on top. That contrast—the soft pear tucked inside and the caramelized edges on top—made the cake taste like it had been in the family for decades. Now, every fall, this Spiced Pear Cake is the one I reach for when I want something simpler than pie but cozier than a basic pound cake, the kind of dessert you slice thick and eat warm, standing over the counter.

How To Make It (Mix & Ingredients)

To bring this Spiced Pear Cake together, you’ll start with two bowls: one for wet ingredients and one for dry. In a large mixing bowl, whisk together the melted and cooled butter, vegetable oil, brown sugar, eggs, water, and vanilla until the mixture looks smooth and a little satiny. If your brown sugar is lumpy, take a second to break it up with your fingers before whisking so you don’t end up with hidden sugar pockets. In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, stirring until the spices are evenly distributed and the flour looks speckled and fragrant. This step ensures the warm spices are carried through every bite rather than clumping in one cinnamon-heavy corner.

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Instructions Process of Spiced Pear Cake

Once both mixtures are ready, gently add the dry ingredients to the wet, folding with a spatula until you don’t see any streaks of flour. The batter should be thick but pourable; if it feels stiff like cookie dough, you may have over-measured the flour—add a tablespoon or two of water or milk to loosen it. Peel and slice your pears into thin ¼-inch slices so they soften and meld into the cake as it bakes, then fold most of them into the batter. You can also reserve a handful of the prettiest slices to fan across the top for that bakery-style look (the pears caramelize slightly and turn beautifully golden). Pour the batter into a well-greased 9×5 loaf pan, smooth the top, add your pear slices, and if you like a little texture, sprinkle on a handful of rolled oats before baking. In the oven, the pears will sink slightly into the batter and the kitchen will smell like the coziest fall afternoon—exactly what this Spiced Pear Cake promises.

Make-Ahead & Storage

This Spiced Pear Cake is one of those bakes that actually tastes better the next day, once the flavors have time to cozy up together. If you want to prep ahead, you can bake the loaf completely, let it cool to room temperature, then wrap it tightly in plastic wrap and a layer of foil. It keeps well at room temperature for up to 2 days in a cool, dry spot—perfect if you’re making it the night before a brunch or a fall gathering. After day 2, I recommend moving it to the fridge to keep the pears and moisture in balance. In the fridge, wrapped well or in an airtight container, your Spiced Pear Cake will stay fresh for about 4–5 days.

You can also freeze this cake if you want a slice of fall on standby. For best results, freeze the loaf (or individual slices) once completely cooled: wrap in plastic wrap, then foil, or place slices in a freezer-safe container with parchment between layers so they don’t stick. The cake freezes beautifully for up to 2 months, and a short warm-up in a low oven (about 300°F for 10–15 minutes) or a quick microwave reheat brings back that just-baked softness. If you love make-ahead desserts, this one behaves very much like a classic spiced loaf or apple cake—moist, sturdy, and forgiving. Just avoid storing it uncovered on the counter, or it will dry out faster and lose that tender, buttery crumb that makes this Spiced Pear Cake so special.

Best Ingredients & Party Variations

For the very best Spiced Pear Cake, start with pears that are ripe but not collapsing—think fragrant, slightly soft at the neck, but still able to hold their shape when sliced. I love Bartlett for their juicy sweetness and Anjou for their gentle bite; you can even mix the two for a little flavor depth. Use real butter for that rich, cozy flavor, and make sure it’s melted and cooled so it doesn’t scramble your eggs. Brown sugar brings a light molasses note that hugs the spices perfectly, but if all you have is granulated sugar, add an extra pinch of cinnamon to keep that warmth front and center. And speaking of spices: use fresh jars (less than a year old if you can) so the cinnamon, ginger, nutmeg, and cloves actually sing instead of whisper.

For parties and gatherings, this Spiced Pear Cake loves to dress up. Bake it in a square pan and cut into tidy little bars for a fall dessert tray next to your favorite pumpkin treats or a batch of chewy spice cookies. Turn it into a brunch-ready star by serving warm slices with a spoonful of whipped cream or vanilla yogurt and a drizzle of maple syrup. For a celebration twist, bake the batter in a round cake pan, top with thinly sliced pears in a spiral, and brush with a little warmed apricot jam for a glossy finish. If you’re feeding a crowd with mixed diets, you can easily swap the flour for a 1:1 gluten-free blend and keep the texture soft and moist—just don’t overbake, and let guests know they’re getting a naturally fruity, not-too-sweet slice of fall.

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Serving of Spiced Pear Cake

Conclusion

If you’re anything like me, a cozy slice of cake has never really just been about dessert. It’s about that quiet moment at the end of the day when you finally sit down, wrap your hands around a warm mug, and take that first, fragrant bite. This Spiced Pear Cake has become that kind of ritual in my home—the one that gathers everyone around the table, still in their socks, nibbling at the crumbs and lingering in conversation just a little bit longer.

I hope this recipe finds its way into your cool-weather traditions too—maybe for a Sunday dinner, a book club night, or just because the pears on your counter are perfectly ripe and you need an excuse to bake. Don’t overthink it, just start. Your kitchen doesn’t need to be perfect, and neither does your cake. What matters are the memories you’ll bake into it.

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Recipe

Spiced Pear Cake

Moist, warmly spiced pear loaf cake perfect for cozy fall baking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 1 loaf

Calories 420 kcal

Ingredients

  

Ingredients

• 1 cup unsalted butter melted and cooled
• 1/2 cup vegetable oil
• 1 cup packed brown sugar
• 2 large eggs
• 1/2 cup water
• 2 teaspoons vanilla bean paste
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 ripe pears such as Bartlett or Anjou, peeled, cored, and sliced 1/4 inch thick
• 2 tablespoons rolled oats optional, for topping
• Baking spray or extra butter for greasing the pan

Instructions

 

• Preheat the oven to 350°F. Grease a 9x5-inch loaf pan thoroughly with baking spray or butter.
• In a large mixing bowl, whisk together the melted butter, vegetable oil, brown sugar, eggs, water, and vanilla bean paste until smooth and creamy.
• In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until the spices are evenly distributed.
• Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no streaks of flour remain.
• Fold most of the sliced pears into the batter, reserving a handful of the nicest slices for the top.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula. Arrange the reserved pear slices in a decorative pattern on top.
• Sprinkle the rolled oats evenly over the top if using.
• Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Remove the pan from the oven and let the cake cool in the pan for 10 minutes. Carefully transfer the loaf to a wire rack to cool completely or until just warm before slicing.

Notes

- Use ripe but not mushy pears for the best texture and flavor in the cake.
- Do not overmix the batter once you add the dry ingredients to keep the crumb tender.
- The cake tastes even better the next day after the flavors have time to develop.
- Store tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Keyword cinnamon pear cake, Fall Dessert, pear loaf, spiced pear cake, Vegetarian