Three Pear Cake Recipe

This delicious recipe, featured on House & Home TV 2004, is a variation on Patricia Well's popular Apple Lady's Cake.

Butter and flour for preparing the pan
1/2 cup all-purpose flour
1/3 cup sugar
1 tbsp baking powder
1/8 tsp fine sea salt
1/2 tsp pure vanilla extract
2 large eggs, lightly beaten
1 tbsp vegetable oil
1 tbsp pear eau-de-vie
1/3 cup nonfat plain yogurt
Grated zest of 1 lemon
4 large pears (about 2 lb.), peeled, cored, and cut lengthwise into 16ths

1/3 cup sugar
1 large egg, lightly beaten
1 tbsp pear eau-de-vie
Grated zest of 1 lemon


Step 1: Preheat the oven to 425°F.

Step 2: Butter a 9″ springform pan and set aside.

Step 3: In a large bowl, combine the flour, sugar, baking powder, and salt, and stir to blend. Add the vanilla, eggs, oil, eau-de-vie, yogurt, and lemon zest. Stir until well blended.

Step 4: Add the pears and stir to thoroughly coat the fruit with the batter.

Step 5: Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 40 minutes.

Step 6: Meanwhile, prepare the topping. In a small bowl, combine the sugar, egg, eau-de-vie, and lemon zest and stir to blend. Set aside.

Step 7: Once the cake is firm and golden, remove it from the oven and pour the sugar mixture on top of the cake, evening it out with a spatula. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes more, for a total baking time of 50 minutes.

Step 8: Place cake on a cooling rack. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

© Pickens