Pear Butter Cake

Like most gâteaux crafted by French home bakers, this rustic pear cake is made extra tender with Président® butter. It’s elegant yet simple to put together. The pillowy, buttery base batter holds the layer of fresh pear slices effortlessly. Served warm with a dollop of crème fraîche, this is the epitome of comfort baking à la française.

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Prep Time
30 min
Cook Time
70 min
Pear Butter Cake
  • ¾ cup Président unsalted butter, Softened
  • 1 ½ cup Granulated sugar
  • 2 whole Large eggs
  • 1 ½ tsp Vanilla extract
  • 1 tsp Almond extract
  • ¾ cup Crème fraîche
  • 2 cup All-purpose flour
  • 1 ½ tsp Baking powder
  • 1 tsp Ground cinnamon
  • ¾ tsp Kosher salt
  • ½ tsp Ground ginger
  • ¼ tsp Ground cardamom
  • ¼ tsp Ground cloves
  • 1 whole Green Anjou pear, sliced 1/8 inch thick (about 1½ cups)
  • 1 cup Strained apricot preserves
Pear Butter Cake
  1. Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with cooking spray; line bottom of pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts. Stir in crème fraîche. (Mixture will look like it is breaking, but it is not.)
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, cardamom, and cloves. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well combined.
  4. Arrange pear slices in prepared pan, fanning along outer edge and then filling center. Spread batter onto pear slices, being careful not to move pear.
  5. Bake until golden brown and a wooden pick inserted in center comes out with just a few moist crumbs, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; brush with apricot preserves, if desired. Let cool completely.
Recipe by
Bake From Scratch