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Nigella Pear Cake

Nigella Pear Cake recipe
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A moist, rustic cake where tender pears sink into a buttery, vanilla-scented batter, creating pockets of juicy fruit. The top bakes to a golden, slightly crisp crust that contrasts beautifully with the soft interior. It’s elegant yet simple, perfect with a dusting of powdered sugar or a dollop of crème fraîche.

Ingredients

Scale
  • For the Pears and Batter:
  • 2 medium ripe but firm Bartlett or Anjou pears (about 1 lb total), peeled, cored, and cut into 1/2-inch cubes
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups (188g) all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (1 stick / 113g) unsalted butter, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1/3 cup (80ml) whole milk, at room temperature
  • For Topping (Optional):
  • 1 tablespoon turbinado or demerara sugar
  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (177°C). Grease an 8-inch round cake pan with butter, line the bottom with a parchment paper round, and lightly flour the sides. This ensures easy release and prevents sticking. In a medium bowl, toss the cubed pears with the lemon juice to prevent browning and set aside.
  2. In another bowl, whisk together the flour, baking powder, and salt for 30 seconds to aerate and evenly distribute the leavening agent. Sifting is not strictly necessary if you whisk thoroughly, but it prevents lumps in the batter.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is very pale, fluffy, and almost white. This incorporates air, which is crucial for a light cake texture. Scrape down the bowl halfway through.
  4. With the mixer on low, add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the vanilla extract with the second egg. Scrape the bowl again to ensure homogeneity; curdling here is not a concern as the flour will bind it.
  5. Alternately add the dry ingredients and milk to the butter mixture. Begin and end with the dry ingredients (dry-milk-dry is a good sequence). Mix on low speed just until the flour disappears after each addition; overmixing at this stage develops gluten and leads to a tough cake.
  6. Using a flexible spatula, gently fold in the prepared pear cubes and any accumulated lemon juice until evenly distributed. The batter will be thick and heavily studded with fruit, which is correct.
  7. Transfer the batter to the prepared pan, spreading it evenly into a smooth layer. The pan will be quite full. Sprinkle the top evenly with the turbinado sugar, if using, for a delightful crunchy texture.
  8. Bake on the center rack for 45-55 minutes. The cake is done when the top is a deep golden brown, the edges pull slightly away from the pan, and a toothpick or cake tester inserted into the center (avoiding a pear chunk) comes out clean or with a few moist crumbs.
  9. Place the pan on a wire rack and let the cake cool in the pan for 20 minutes. This allows the structure to set; removing it too soon may cause it to break. Run a thin knife around the edge to loosen.
  10. Carefully invert the cake onto the rack, peel off the parchment, then invert it again onto a serving plate so the sugared top is facing up. Let it cool completely, about 1 hour, for the crumb to set fully before slicing.
  11. Just before serving, dust the top generously with confectioners’ sugar using a fine-mesh sieve. Slice with a serrated knife using a gentle sawing motion to get clean cuts through the tender pears.
  12. Serve at room temperature. The cake can be stored, but its texture is best enjoyed the day it is baked. The flavors will continue to develop as it sits.

Notes

Storage: Cool completely, then wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Bring to room temperature before serving for best texture. Freezing: Wrap the fully cooled, unsliced cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature. Reheating: Individual slices can be warmed in a toaster oven or conventional oven at 300°F (149°C) for 5-8 minutes to refresh the crust.

Nutrition

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Find it online: https://chefnigellarecipes.uk/nigella-pear-cake-recipe/