Go Back
–+ servings

French Pear Cake (Gateau Fondant aux Poires)

No ratings yet
A classic rustic French dessert, this pear cake features thin, jammy pears layered between a simple, tender batter and finished with a butter-caramelized topping. Moist and comforting, it's easy to assemble and creates an impressive texture contrast with each bite. Serve dusted with powdered sugar for a homestyle treat that brings the charm of a French country kitchen to your table.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pear Cake
  • 100 grams superfine/caster sugar
  • 110 grams large eggs about 2, room temperature
  • 1/4 teaspoon sea or kosher salt
  • 160 grams plain flour
  • 8 grams baking powder about 2 teaspoons
  • 100 grams milk about 1/3 cup + 1 tablespoon
  • 3 tablespoons neutral oil such as sunflower, avocado or canola
  • 2 large pears peeled, cored, and finely sliced
For the Caramelized Topping
  • 55 grams large egg about 1, room temperature
  • 38 grams superfine/caster sugar about 3 tablespoons
  • 80 grams butter melted

Equipment

  • 8-inch round cake tin
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 180°C (350°F) and line a 20 cm (8 inch) round cake tin with parchment paper.
  2. In a mixing bowl, whisk together the sugar, 2 eggs, and salt until well combined.
  3. Add the flour, baking powder, milk, and oil to the bowl. Whisk until the mixture forms a smooth, lump-free batter.
  4. Pour half of the batter into the prepared cake tin, spreading it evenly on the bottom.
  5. Arrange the sliced pears in an even layer over the batter, overlapping as needed.
  6. Spread the remaining batter gently over the pears. Tap the tin on the counter to help air bubbles rise to the surface.
  7. Bake in the center of the oven for 30 minutes.
  8. While the cake is baking, combine the remaining egg (55 grams) and 3 tablespoons (38 grams) sugar in a bowl. Whisk until slightly lighter in color, then gradually whisk in the melted butter until smooth.
  9. Remove the cake after the first bake and pour the butter topping evenly over the surface.
  10. Return the cake to the oven and bake for another 20 minutes, or until the top is golden.
  11. Let the cake cool before removing from the tin.
  12. Finish with a dusting of confectioner's sugar, slice, and serve.

Nutrition

Calories: 295kcal

Notes

For the best texture, use ripe but still firm pears and slice them as thinly as possible. The cake is easiest to remove from the tin after cooling for at least 15 minutes. Store covered at room temperature for up to two days, or in the fridge for up to four days, but bring back to room temperature before serving. This cake doesn't freeze well as the pears can release too much moisture. If desired, serve with a dollop of whipped cream or vanilla ice cream, and dust with confectioner's sugar just before serving.

Tried this recipe?

Let us know how it was!