Anna Louise Pear cake is the autumn cake I reach for when I want something a little different from the apple cakes that dominate this time of year. Pear has a delicate, slightly floral sweetness that suits a light sponge better than a heavily spiced one — it needs warmth from cardamom and cinnamon, but it does not need the robust spicing of a ginger cake.
The pear pieces bake to something soft and yielding inside the sponge, giving pockets of sweetness in every slice that make this cake genuinely surprising to eat.
I always bake this in a round tin with a flaked almond topping that toasts to a beautiful golden during baking. The almond and pear combination is a specifically lovely one.
The slight nuttiness of the almonds and the floral sweetness of the pear suit each other very well, and the toasted almond topping gives the cake a professional appearance with very little effort.
Ingredients for Mary Berry Pear Cake
For the Pear Cake
- 3 ripe but firm Conference pears — peeled, cored, and cut into 1.5cm cubes
- 1 tbsp fresh lemon juice — tossed with the pear pieces to prevent browning
- 200g unsalted butter, softened
- 200g golden caster sugar
- 3 large eggs, at room temperature
- 200g self-raising flour, sifted
- 50g ground almonds — gives a slightly richer, moister crumb
- 1½ tsp baking powder
- 1 tsp ground cardamom — gives a gentle floral warmth
- ½ tsp ground cinnamon
- 2 tbsp whole milk
- 1 tsp vanilla extract
- Finely grated zest of 1 unwaxed lemon
For the Topping
- 50g flaked almonds — scattered over the top before baking
- 1 tbsp demerara sugar — scattered over the almonds for a slight crunch
How to Make Mary Berry Pear Cake
Step 1 — Preheat and Prepare
Preheat your oven to 170°C / 150°C fan / Gas 3. Grease a deep 23cm round springform tin and line the base and sides with baking parchment.
Toss the cubed pear pieces with the lemon juice and set aside. The lemon juice keeps them from browning and adds a slight brightness to the finished cake.
Step 2 — Make the Sponge Batter
Beat the softened butter and golden caster sugar together for four to five minutes until pale and genuinely fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract and lemon zest.
Sift the flour, ground almonds, baking powder, cardamom, and cinnamon into the bowl. Add the milk. Fold gently until just combined.
Step 3 — Fold in the Pears
Add the lemon-tossed pear cubes to the batter. Fold in gently with three to four strokes — just enough to distribute them through the batter without breaking them up. The pear pieces should be evenly scattered throughout the batter.
Step 4 — Bake
Spoon the batter into the prepared tin. Spread evenly. Scatter the flaked almonds generously over the entire surface. Sprinkle the demerara sugar over the almonds.
Bake for 50 to 60 minutes until the cake is deeply golden, the almonds are toasted, and a skewer inserted into the very centre — avoiding a pear piece — comes out clean. Cover loosely with baking parchment after 35 minutes if the almond top is browning too quickly.
Cool in the tin for 20 minutes. Release the springform. Cool on a wire rack.
My Top Tips For Perfect Mary Berry Pear Cake
Use ripe but firm pears. Overripe, very soft pears give a slightly wet, slightly mushy filling in the finished cake. Firm pears hold their shape during baking and give satisfying, clearly defined pear pieces in each slice. Conference pears are my first choice — they are firm, sweet, and available throughout autumn and winter.
Toss the pear pieces in lemon juice. This prevents browning while the batter is being made and adds a slight citrus brightness that suits the delicate pear flavour.
The cardamom is the specific spice that makes this pear cake. Cinnamon alone gives warmth but cardamom gives the slightly floral, slightly exotic warmth that complements the pear more specifically and more elegantly than any other spice. Do not leave it out.
Bake at a slightly lower temperature than a standard sponge. The pears release moisture during baking, which can cause the cake to need slightly longer in the oven. A slightly lower temperature gives an evenly baked cake without the outside over-cooking before the centre is done.
The demerara sugar on the almond topping gives a pleasant crunch. The slight crunch of the caramelised demerara and the toasted flaked almonds together give a textural contrast on the top of the cake that is genuinely good.
Serving Suggestions
At room temperature as an afternoon tea cake with a cup of Earl Grey — the floral tea suits the floral pear and cardamom very well. As a pudding served slightly warm with a spoonful of crème fraîche alongside. As an autumn gift cake — it keeps well and is elegant enough to give.
How to Store Mary Berry Pear Cake
At room temperature: Store covered for up to 4 days. The pear pieces keep the crumb moist throughout. In the freezer: Freeze in slices for up to 3 months. Defrost at room temperature.
Mary Berry Pear Cake Recipe
Ingredients
Method
- Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a deep 23cm springform tin. Toss pear cubes in lemon juice — set aside.
- Beat butter and sugar 4–5 minutes until pale and fluffy. Add eggs one at a time. Add vanilla and lemon zest. Sift in flour, ground almonds, baking powder, cardamom, and cinnamon. Add milk — fold gently.
- Fold in lemon-tossed pear cubes with 3–4 gentle strokes.
- Spoon into tin — spread evenly. Scatter flaked almonds over surface. Sprinkle demerara sugar over almonds.
- Bake 50–60 minutes until golden, almonds toasted, and skewer comes out clean. Cover loosely after 35 minutes if topping browning too quickly. Cool in tin 20 minutes — release springform. Cool on wire rack.
Notes
Frequently Asked Questions
Can I use tinned pears?
Tinned pears in juice — drained very thoroughly and patted dry — can be used. They give a slightly softer result. The drying step is essential — wet tinned pears make the batter very loose and the cake very wet.
Can I use a different pear variety?
Yes — Williams or Comice pears both work well. Conference is my preference for baking because it holds its shape well.
Can I add chocolate chips?
Yes — 75g of dark chocolate chips folded in with the pears give a chocolate and pear combination that is completely wonderful.
Can I make this in a loaf tin instead?
Yes — bake in a 900g loaf tin at the same temperature for 55 to 65 minutes. The almond topping looks equally beautiful on a loaf.
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