Pear Loaf Cake







A recipe allowed in a / diet.

Anyone interested in juicy, buttery pears? If you are, get on with this loaf cake. First, prepare a lemon-flavored batter and bake it together with butter-coated pear halves. As it bakes, the pears hide into the rising dough. Their flavor beautifully mixes with that of the cinnamon and apricot jam glaze.

Nutritional Chart

Calories: 366 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 5 g
  • 17 g
  • 47 g

Ingredients Needed for Pear Loaf Cake

For the batter:

1 cup flour
1 teaspoon lemon zest
1 teaspoon baking powder
3 ounces of butter (at room temperature)
½ cup sugar
2 eggs

For the cake:

2 pears, halved lengthwise
1 tablespoon melted butter
1 teaspoon cinnamon
2 teaspoons of brown sugar
2 tablespoons of apricot jam
fresh thyme for garnishing

How to Make Pear Loaf Cake

  1. For the batter:

    Add the flour, lemon zest, and baking powder to a bowl. Season with salt and mix. Set aside.

  2. Add the butter and sugar to the bowl of a stand mixer. Start mixing. Add the eggs and the flour mixture gradually, one spoon at a time in the process. Mix until even.
  3. For the cake:

    Scoop out the core from the pear halves. You can use 3 or 4 halves, depending on your loaf pan size.

  4. Transfer the batter to a 10 x 3 x 2 inches (25 x 9 x 4 cm) loaf pan. Neatly place the pear halves on top of the batter, pressing them gently. Coat them with melted butter.
  5. Sprinkle them with cinnamon and brown sugar, then bake for 45 minutes at 360⁰F/180⁰C.
  6. Remove the cake from the oven and place it on the work surface. Coat it with the apricot jam and garnish it with chopped thyme.

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