Moist Apple-Pear Cake with Crunchy Demerara Crust

When I was nine, my grandfather challenged me to bake a cake that captured the very last apples and first pears of our orchard in a single bite. That “moist apple-pear cake” became legendary at family reunions—and today Google Trends shows searches for apple-pear desserts spiking every September as bakers look for a lighter alternative to heavy fruitcakes. (cookingwithmanuela.com) What makes this bake so irresistible is the way tender apples melt into soft pears, creating a custardy crumb the whole table raves about. Ready to find out why this fruity hybrid bakes 20 % faster than most traditional fruit cakes? Let’s dive in.

Ingredients List

Ingredient	Quantity	Sensory Notes
Plain flour	150 g	Provides a light, tender structure
Baking powder	1 tsp	Ensures a gentle, even rise
Fine sea salt	¼ tsp	Balances sweetness & intensifies fruit flavor
Large eggs	2	Adds airy lift and a rich, custardy crumb
Caster sugar	150 g (¾ cup)	Caramelizes for a golden crust
Pure vanilla extract	1 tsp	Rounds out fruitiness with warm sweetness
Vegetable oil	125 ml (½ cup)	Locks-in moisture without dairy heaviness
Red apples (peeled, 2 cm dice)	2	Bright tart-sweet pops
Pears (peeled, 2 cm dice)	2	Silky, honey-like depth
Butter, melted	25 g	Enriches the top for added gloss
Demerara sugar	2 Tbsp	Creates a crunchy caramel lid
Thickened cream (to serve)	300 ml	Silky finish—optional but divine

Tip: Drain diced fruit on kitchen paper for 5 minutes to prevent a soggy crumb.

Timing

• Prep: 15 minutes
• Bake: 40 minutes at 180 °C / 350 °F
• Total: 55 minutes—about 20 % quicker than classic vanilla cakes that bake 45-60 minutes. (Allrecipes)

Step-by-Step Instructions

Step 1 – Preheat & Prep

Preheat oven to 180 °C (350 °F). Grease a 20 cm springform or 9-inch cake pan; line base with parchment for easy release.

Step 2 – Mix Dry

Whisk flour, baking powder, and salt in a medium bowl. Set aside.

Step 3 – Build Batter

In a large bowl, beat eggs, caster sugar, and vanilla until pale and slightly thick (about 2 minutes). Stream in oil while whisking until emulsified.

Step 4 – Fold & Fruit

Fold dry mix into wet just until streak-free. Gently fold in apple and pear cubes; over-mixing deflates lift.

Step 5 – Fill & Finish

Scrape batter into pan. Drizzle melted butter over the surface; sprinkle evenly with demerara sugar for that signature crackle.

Step 6 – Bake to Perfection

Bake 38-42 minutes, rotating once, until a skewer emerges with moist crumbs. Cool 10 minutes, then release ring and cool fully on a rack.

Step 7 – Serve

Slice and dollop with softly whipped thickened cream or enjoy plain—its fruit-packed crumb speaks for itself.

Nutritional Information (1 of 10 slices)

Metric	Amount
Calories	≈ 289 kcal
Protein	3 g
Total Fat	14.8 g
Saturated Fat	3.4 g
Carbohydrates	37.6 g
Fiber	2 g
Sugars	22 g
Sodium	105 mg

(Data aggregated from USDA FoodData Central & Nutritionix values) (Nutritionix, fdc.nal.usda.gov)

Healthier Alternatives for the Recipe

• Swap half the flour for whole-wheat pastry flour to add fiber without noticeable heaviness.
• Replace 50 % of the oil with unsweetened applesauce; moisture remains high while shaving 7 g fat per slice.
• Use coconut sugar instead of caster sugar for a lower-GI option and caramel-like depth.
• Dairy-free? Omit the butter drizzle and serve with coconut yogurt instead of cream.
• Gluten-free: Sub a 1:1 gluten-free baking blend; add ½ tsp xanthan gum for structure.

Serving Suggestions

• Breakfast Treat: Warm a slice, top with Greek yogurt & a drizzle of honey.
• Elevated Dessert: Plate with vanilla-bean ice cream, cinnamon dust, and a salted caramel drizzle.
• Tea-Time Elegance: Serve thin wedges alongside Earl Grey—bergamot notes amplify citrusy apple zest.
• Holiday Flair: Garnish with candied ginger shards and a rosemary sprig for winter centerpieces.

Common Mistakes to Avoid

1. Skipping the parchment base—fruit sugars glue cake to the tin.
2. Over-mixing batter, which develops gluten and toughens crumb.
3. Cutting fruit too large; 2 cm dice ensures even dispersion and prevents soggy pockets.
4. Under-baking: Fruit cakes retain moisture; test multiple spots before cooling.
5. Ignoring pan size; a smaller tin raises center and leaves edges dry.

Storing Tips for the Recipe

• Room temperature: Keep covered at cool room temp up to 2 days.
• Refrigerate: Store slices in an airtight box 5 days; microwave 10 sec to revive softness.
• Freeze: Wrap individual pieces in parchment plus foil; freeze up to 2 months. Thaw overnight, warm 5 min at 160 °C (320 °F) for just-baked aroma.

Conclusion

This moist apple-pear cake marries orchard-fresh fruit with a caramel-crunch topping in under an hour—proof you don’t need marathon bakes for show-stopping flavor. With its tender crumb, versatile serving options, and smart swaps for every diet, it’s poised to become your new week-to-week favorite. Bake it this weekend, then share your tweaks and tasting notes in the comments below—and don’t forget to subscribe for more fruit-forward bakes and SEO-smart recipe ideas!

FAQs

Q1: Can I use canned fruit instead of fresh?

Yes—drain well and pat dry; reduce sugar by 2 Tbsp to offset syrup sweetness.

Q2: How do I know the cake is done if fruit keeps it moist?

Insert a skewer near the center; you want a few moist crumbs but no wet batter. The top should spring back lightly.

Q3: Can I make this cake vegan?

Swap eggs for 2 Tbsp ground flaxseed mixed with 6 Tbsp water, use plant-based butter, and coconut cream for topping.

Q4: Why choose oil over butter in the batter?

Oil remains liquid at room temperature, keeping the crumb softer for days—a key to long-lasting moisture.

Q5: Does the recipe double well?

Absolutely—use a 9×13-inch pan, extend bake time to about 55 minutes, and tent with foil if the crust darkens too quickly.

Q6: What’s the best apple-pear ratio if I only have one of each?

Maintain about 600 g total fruit; two apples + one pear or vice-versa both work. Adjust spices (add ½ tsp cinnamon) to highlight whichever fruit is dominant.

Bon appétit and happy baking!

Print