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    Home » Recipes » Cakes, biscuits and dessert recipes

    Fresh pear cream slice cake

    Published: Sep 19, 2020 · Modified: Jun 16, 2024 by VJ · This post may contain affiliate links · 8 Comments

    Jump to recipe

    This scrumptious fresh pear cream slice cake is made with fresh pears and cream. It is quick enough to mix together for an easy family cake, and yet it is elegant enough to serve for an afternoon tea with friends.

    A closeup of a slice of fresh pear cream slice on a cake lifter.
    Jump to:
    • Fresh pear cream slice
    • How to make a fresh pear cream slice
    • How do I serve a pear cream slice?
    • Tips for using pears
    • Can I make a pear cream slice in advance?
    • Save for later
    • Related recipes
    • 📋The recipe

    Fresh pear cream slice

    This fresh pear cream slice is a deliciously different cake. It is made with fresh pears and a cream-based batter, which sets to a creamy custardy texture, quite unlike a normal cake.

    There is no shortening in this pear cake, instead, the fat content of the cake batter is derived from double (or whipping) cream. This recipe is based on my recipe for easy apple cake, but instead of using oil in the batter, the pear cake batter is mixed with thick whipped cream. This gives the pear cake a custardy texture which is ultra moist and creamy.

    The sliced pears are placed on top of the cake batter in a baking tin, and as the cake bakes, the pears drop down, and the batter sets around them. The result is a moist and tasty creamy cake, with a normal cake crumb on the top and mouth-wateringly creamy texture beneath.

    This cake does not rise very much, but what it lacks in height, it certainly makes up for in taste!

    Close up showing the texture of the pear cake.

    How to make a fresh pear cream slice

    You can get the complete recipe for this fresh pear cream slice on the printable recipe card at the end of this post.

    You will need 2 to 3 medium-sized pears, and once sliced, there should be sufficient pears to completely cover the batter.

    Start by peeling, coring and slicing the fresh pears. Slice the pears into ¼-inch slices. Don't worry if the pears are not uniformly sliced - they will sink down into the batter as the pear cake bakes. Place the sliced pears in a bowl of water with two tablespoons of lemon juice to prevent them from going brown.

    Steps for mixing the batter for the pear cake.

    For the batter, you will need self-raising flour (or plain flour and 1 teaspoon of baking powder), milk, egg, sugar, ½ a teaspoon of salt and some double or whipping cream.

    Place all the ingredients except the cream in a mixing bowl and whisk with a balloon whisk to remove any lumps (images 1 and 2 above).

    Whisk the cream until soft peaks form, then add to the batter and whisk through to combine thoroughly (images 3 and 4 above).

    Collage of 4 images showing a round pear cake and a square pear cake in baking tins.

    Once the batter has been mixed, pour it into a well-greased 9" diameter springform cake pan, or an 8" x 8" square cake pan, and arrange the sliced pears on top (images 1 and 3 above).

    Bake in a preheated oven (180C/350F) for 25 minutes until the cake is brown on top and a skewer inserted into the centre of the cake comes out cleanly (images (2 and 4 above).

    You will find that most of the pears will sink down into the cake during baking. This is normal, and to be expected.

    Square or springform pan

    I have tested this recipe in both the round springform pan and the square baking pan. I found that it was easier to remove the cake from the round springform pan than from the square pan.

    Sprinkle the baked cake with icing sugar (or confectioner's sugar) once it has been removed from the oven and cooled.

    Overhead shot of a tray of fresh pear cream slice.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    How do I serve a pear cream slice?

    This pear cake is delicious either served plain or sprinkled with icing sugar (confectioner's sugar).

    If you would like to turn it into a dessert, add either a spoonful of whipped cream, ice cream or a drizzle of custard.

    Tips for using pears

    Choose pears that are ripe, and have a slight 'give' when you press them with your fingers. There is no need to cook the pears before using them in this cake.

    Bartlett pears or Conference pears are ideal for this dish.

    If your pears are slightly under-ripe, place them in a brown paper bag at room temperature to ripen them before using.

    When you have peeled and sliced the pears, place them in water with a couple of tablespoons of lemon juice until you are ready to add them to the cake. This will prevent them from turning brown. (If you look closely at some of the process images in this post, you will see I omitted this step 🙂 )

    A slice of fresh pear cream slice on a plate with the rest of the cake in the background.

    Can I make a pear cream slice in advance?

    Stored in the refrigerator, this cake will remain fresh for up to 5 days. So you can make it ahead of time. Store it in the baking pan, covered with a layer of tinfoil, in the refrigerator.

    You will find that the texture will change slightly, as the pears will release some moisture and make the cake even moister.

    Don't sprinkle with icing sugar if you intend to store it for later use as the moisture will cause the icing sugar to melt into the cake.

    When you are ready to eat the pear cake, remove it from the refrigerator and allow it to come to room temperature. Then sprinkle with icing sugar and serve.

    Save for later

    Why not pin this recipe for fresh pear cream slice to your Pinterest board so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    📋The recipe

    A closeup of a slice of fresh pear cream slice on a cake lifter.

    Fresh pear cream slice

    This scrumptious pear cream slice cake is made with fresh pears and cream. It is quick enough to mix together for an easy family cake, and yet it is elegant enough to serve for an afternoon tea with friends.
    Recipe by: Veronica
    Dessert, Easy cakes
    British
    Calories 212
    Prep 15 minutes minutes
    Cook 25 minutes minutes
    Total Time 40 minutes minutes
    Servings: 1 8" x 8" square flan
    Print Pin Comment Bookmark Saved!
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    4.88 from 8 votes

    (Click the stars to rate this recipe)

    Equipment

    • 8" x 8" Baking dish
    • OR 9" diameter round springform pan
    • Large mixing bowl
    • Small mixing bowl
    • Balloon whisk
    • Sharp Knife
    • Cutting board
    • Spatula

    Ingredients

    • 3 medium fresh pears
    • 1 cup / 140 grams self-raising flour or use plain flour with 1 teaspoon baking powder per cup
    • 1 cup / 200 grams granulated sugar
    • ¾ cup / 180 ml milk
    • 1 large egg
    • ½ cup / 120 ml double cream or whipping cream
    • ½ teaspoon salt

    Instructions

    • Pre-heat the oven to 180°C/360°F
    • Peel the pears and remove the core. Cut the pears into ¼" slices.
      3 medium fresh pears
    • Measure the cream into a small mixing bowl and whisk until thick peaks form. Set aside.
      ½ cup / 120 ml double cream
    • Measure the remainder of the ingredients into a large mixing bowl and whisk with a balloon whisk until there are no lumps. The consistency should be that of a thick pouring batter
      1 cup / 140 grams self-raising flour, 1 cup / 200 grams granulated sugar, ¾ cup / 180 ml milk, 1 large egg, ½ teaspoon salt
    • Add the whipped cream and continue mixing until thoroughly combined.
    • Pour the batter into a well-greased 8" x 8" baking dish (or 9" diameter round springform pan).
    • Arrange the pears on top of the batter, place the baking dish in the pre-heated oven and bake for 25 minutes until golden on top and a toothpick inserted into the cake comes out cleanly. If the cake is not quite set (ie there is still batter on the toothpick) leave it in the oven for another minute or two.
    • Remove from the oven and allow to cool, then sprinkle with icing sugar (confectioner's sugar), cut into slices and serve.

    Notes

    The calories have been calculated based on the assumption that the cake will be cut into 10 slices.

    Nutrition

    Calories - 212kcal | Carbohydrates - 39.5g | Protein - 3g | Fat - 5.5g | Saturated Fat - 3.2g | Cholesterol - 35mg | Sodium - 137mg | Potassium - 98mg | Fiber - 1.9g | Sugar - 25.8g | Calcium - 39mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.88 from 8 votes (3 ratings without comment)

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    1. Irma Morrone

      May 02, 2025 at 8:28 am

      5 stars
      Made this cake with gluten-free flour and pears from my neighbors. It was absolutely beautiful and easy

      Reply
      • VJ

        May 02, 2025 at 5:49 pm

        Great to know - thank you for taking the time to comment. I'm sure there are many people who would appreciate knowing that the recipe works with gluten-free flour!

        Reply
    2. Debbie Florio

      November 06, 2022 at 8:07 pm

      4 stars
      The cake was delicious, but I ended up with a puddle in the middle which was like a thin crème anglaise., even though the surrounding cake was cooked perfectly. I followed the recipe to the letter; I’m wondering if you have any thoughts as to why this may have happened.

      Reply
      • VJ

        November 11, 2022 at 3:43 pm

        Sorry to hear that. Were your pears on the ripe side? I can only think they may have leaked some extra juice into the cake.

        Reply
    3. Dani

      November 16, 2021 at 9:05 am

      5 stars
      Thank you, this was lovely!!

      Reply
      • VJ

        November 16, 2021 at 9:23 am

        Glad you liked it! Thanks for letting me know 🙂

        Reply
    4. Molly

      November 04, 2021 at 1:00 am

      5 stars
      I was looking for a way to use up a bag of pears and found your recipe. Easy and delicious! Thank you ☺️

      Reply
      • VJ

        November 04, 2021 at 6:45 am

        5 stars
        Glad to be of help 🙂

        Reply

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