Spiced Pear Walnut Cake

The kitchen smelled like October the first time I pulled this cake from the oven. My neighbor had dropped off a bag of pears from her tree, more than I knew what to do with, and I wasn't about to let them go to waste. I threw together what I had on hand, hoping the spices would carry it, and ended up with something that tasted like the season itself baked into a pan.

I made this cake for a friend's birthday once, nothing fancy, just something homemade to bring along. She called me the next day asking for the recipe because her kids had polished off half of it before dinner. That's when I knew it wasn't just the pears doing the work, it was the way the walnuts added that unexpected crunch and the spices made it feel like comfort in cake form.

Ingredients

• Ripe pears: Use pears that give slightly when pressed but aren't mushy, they'll hold their shape better and won't make the batter watery.
• Walnuts: Toasting them for a few minutes beforehand brings out a deeper, almost buttery flavor that makes a real difference.
• Brown sugar: The molasses in it plays beautifully with the spices and keeps the cake moist longer than white sugar would.
• Plain yogurt: This is what gives the crumb that soft, almost velvety texture without making it dense.
• Cinnamon, ginger, and nutmeg: Don't skip the ginger, it adds a gentle warmth that balances the sweetness of the pears.
• Vegetable oil: Keeps the cake tender and moist for days, unlike butter which can make it dry out faster.

Instructions

Prep the pan:

Grease your pan well and dust it with flour, or use parchment paper if you want to be safe. This cake can stick if you're not careful.

Mix the dry ingredients:

Whisk everything together until the spices are evenly distributed and there are no clumps of baking powder hiding in the corners.

Combine the wet ingredients:

Whisk until smooth and slightly thickened. The yogurt should blend in completely, no streaks.

Fold it all together:

Stir gently just until you don't see dry flour anymore. Overmixing will make the cake tough, so stop as soon as it comes together.

Add the pears and walnuts:

Fold them in with a light hand so the fruit stays in chunks and the nuts don't sink to the bottom.

Bake until golden:

The top should spring back when you touch it lightly, and a toothpick should come out clean or with just a few moist crumbs. If it's browning too fast, tent it with foil for the last ten minutes.

Cool before slicing:

Let it rest in the pan for ten minutes, then turn it out onto a rack. Cutting it warm will make it fall apart.

Save

There's something about slicing into this cake while it's still barely warm, the steam rising with that hit of cinnamon and caramelized pear. I've served it at brunches, brought it to potlucks, eaten it straight from the pan with coffee on a quiet morning. It never needs much fanfare, it just quietly does its job and disappears.

Storing and Serving

This cake keeps beautifully at room temperature for up to three days in an airtight container, and it actually tastes better the next day once the flavors have settled. If you want to dress it up, a light dusting of powdered sugar or a dollop of whipped cream does the trick, but honestly it's lovely on its own. I've even warmed slices in the microwave for ten seconds and served them with vanilla ice cream for an easy dessert that feels more special than it is.

Variations You Might Like

I've swapped in pecans when I didn't have walnuts and it worked just as well, maybe even a little sweeter. A pinch of ground cloves or cardamom can take the spice profile in a different direction if you're feeling adventurous. One time I folded in a handful of dried cranberries along with the pears and it added a nice tart contrast, though some people found it a bit much.

What to Watch For

The biggest mistake I see people make is overbaking, which turns the edges dry and crumbly. Start checking around forty minutes, and remember that the cake will keep cooking a bit as it cools. If your oven runs hot, drop the temperature by ten degrees and give it a few extra minutes.

• Use pears that are ripe but still firm to the touch.
• Don't skip greasing the pan, even if it's nonstick.
• Let it cool fully before covering or the top will get sticky.

Save

This is the kind of cake that doesn't demand attention but somehow always gets it. Make it once and it'll find its way into your regular rotation, I promise.

Questions & Answers

→ Can I substitute walnuts with another nut?

Yes, pecans make a great alternative to walnuts, offering a slightly sweeter and softer texture.

→ What spices are used to flavor this cake?

The cake includes ground cinnamon, ginger, nutmeg, and optionally a pinch of ground cloves for extra warmth.

→ How should the cake be baked for best results?

Bake in a greased 9-inch pan at 180°C (350°F) for 40–45 minutes until a toothpick inserted comes out clean.

→ Are there any allergy considerations?

This cake contains eggs, dairy from yogurt, walnuts, and gluten from flour; substitute or omit ingredients if needed.

→ What serving suggestions complement this cake?

Serve plain, dusted with powdered sugar, or with whipped cream or vanilla ice cream for added indulgence.

→ How long can leftovers be stored?

Store in an airtight container up to 3 days to maintain freshness and flavor.