Fresh Pear Cake with Whipped Brown Sugar Buttercream

by Jillian

An elegant, flavorful, and incredibly moist cake infused with the sweetness of fresh fall pears and frosted with the smoothest, lightest whipped brown sugar buttercream!

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

Ahhh….fall is finally here.

Well, not officially. But tomorrow IS the first day of September, so in my book it pretty much is.

There’s no season that gets me quite as excited as fall. Not only is it the most beautiful time of the year, but more importantly, it has the best flavors. Pumpkin, cinnamon, apples, pears, salted caramel, maple…my mouth is watering just thinking of all the recipes I have planned for this season. And odds are YOUR mouth will be watering when you see the recipe I’m sharing with you today…

Fresh Pear Cake with Whipped Brown Sugar Buttercream

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

The blissfully warm aroma that fills your home as this cake is baking is reason enough to make it. Forget those Bath & Body Works scented candles. All you need is to bake THIS cake.

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

Don’t get me wrong, I do enjoy my B&BW dessert-scented candles, but sometimes they can be such a tease. (I may or may not have bitten a chunk or two out of my Vanilla Cupcake candle…don’t judge me.)

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

Unlike candles, this cake is not a tease and you can it eat WITHOUT getting sick. It tastes a lot better too.

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

I’ve mentioned before that I’m not a huge fan of chunks of fruit in my cake when it comes to apple or pear cakes. So for this cake, I pureed the pears before adding them to the batter. In doing so, I thinly sliced the pears and allowed them to soften in the sugars (white and brown) for about an hour before pureeing. Not only do the pears provide a lot of the sweetness, but they also make this cake unbelievably moist.

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

Not a dry crumb for days…if it even lasts in your house that long 😉

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

Since this cake is plenty sweet on its own, I decided to go with a light, less overpowering whipped brown sugar buttercream. Brown sugar seemed like the obvious choice since the warm sweetness of the molasses pairs really well with pears.

PAIRS really well with PEARS…get  it? 😉

Ok, I’ll stop.

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

Unlike most buttercream frosting recipes, this buttercream starts with a cooked flour-milk base which is cooled and then added to the butter-sugar mixture. Now it might sound a little odd to be using flour in a frosting recipe, but just trust me on this one, guys. The buttercream is so light and airy, yet lusciously smooth and silky at the same time. 

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

I will say that there are a few tricks to getting the right texture as well as avoiding any frosting frustrations.

First off, make sure to whip the butter and brown sugar together long enough so that the brown sugar granules are able to dissolve into the butter. It should be smooth and fluffy so that you don’t end up with a grainy texture.

Secondly, the flour-milk mixture MUST be completely cool (room temperature) before it’s added to the butter and brown sugar mixture. You can refrigerate the flour-milk mixture to speed up the cooling process, but make sure it isn’t cold when added to the whipped butter and brown sugar. This will create a curdled texture. If you do end up with curdled buttercream, no need to panic! Simply remove a couple of tablespoons of the curdled buttercream and place it into a small microwaveable bowl. Heat it in the microwave until it’s completely melted, then add it back into the mixing bowl. Turn the mixer on, and beat everything until it’s smooth. If it still looks curdled, just keep repeating this reheating technique a tablespoon at a time until the mixture comes together. Trust me, it eventually will!

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

Once you’ve frosted the cake (not your tongue) with your perfectly whipped brown sugar buttercream, add a few toasted chopped pecans, and you have one heck of a showstopper to welcome fall!

Fresh Pear Cake with Whipped Brown Sugar Buttercream | A baJillian Recipes

Fresh Pear Cake with Whipped Brown Sugar Buttercream

An elegant, flavorful, and incredibly moist cake infused with the sweetness of fresh fall pears and frosted with the smoothest, lightest whipped brown sugar buttercream!
Prep Time 1 hour 20 minutes
Cook Time 33 minutes
Total Time 1 hour 53 minutes
Course Dessert
Cuisine American
Servings 12 Servings

Ingredients
  

Fresh Pear Cake:

  • 6 ripe medium-sized pears (19 ounces, peeled and cored)*
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla

Whipped Brown Sugar Buttercream:

  • 7 Tablespoons all-purpose flour
  • 1 ⅓ cup milk
  • 1 ¼ cup unsalted butter at room temperature
  • 1 ½ cup brown sugar
  • 2 teaspoon vanilla
  • ¼ teaspoon salt
  • 3 Tablespoons pecans chopped and toasted

Instructions
 

Make the Cake:

  • Peel and slice pears thin. Mix sliced pears with both sugars in a bowl. Let sit for one hour, then purée pear mixture in a food processor or blender.
  • Preheat oven to 350ºF. Line two 8-inch round cake pans with parchment paper, then grease with nonstick cooking spray.
  • In a large mixing bowl, use a fork or whisk to stir flour, baking soda, cinnamon, salt and nutmeg together. Add pear purée, eggs, oil, and vanilla and stir just until combined.
  • Pour batter into prepared pans and bake for 30-33 minutes or until a toothpick inserted in the center comes out with few crumbs attached. Cool in the pan for 10 minutes, then transfer cakes to a wire rack to cool completely.

Make the Buttercream:

  • In a small saucepan over medium heat, whisk flour and milk together, stirring constantly, until it thickens. It should look like thick pancake batter. Remove from heat and immediately pour milk mixture into a bowl to cool completely.**
  • After the milk mixture has come to room temperature, use a stand mixer fitted with the whisk attachment or a beater to cream the butter, sugar, vanilla, and salt together on medium high until light and fluffy, about 3 minutes.
  • Add the completely cooled milk mixture, and beat it for about 5-7 minutes on high until it looks like whipped cream.***

To Assemble:

  • Slice each cake layer in half horizontally, so that you end up with 4 cake layers total. Place one cake layer on a plate or cake pedestal and spread with 1/4 of the buttercream. Repeat, alternating layers of cake and filling, ending with a layer of buttercream. Sprinkle chopped pecans around the border of the cake. Store in the refrigerator until ready to serve.

Notes

*Depending on the size of your pears, you might not end up using 6 pears exactly. If you end up with more than 19 ounces by the time you've peeled and cored your pears, just use 19 ounces of it.
**The milk mixture can be refrigerated to speed up the cooling process.
***If your frosting still looks curdled after several minutes of beating, no need to panic! This is most likely because your butter or flour mixture was too cold. Simply remove a couple of tablespoons of the curdled mixture and place it into a small microwaveable bowl. Heat it in the microwave until it’s completely melted, then add it back into the mixing bowl. Turn the mixer on, and beat everything until it’s smooth. If it still looks curdled, just keep repeating this reheating technique a tablespoon at a time until the mixture comes together. Trust me, it eventually will!
(Visited 86,528 times, 1 visits today)

22 comments

[BLOCKED BY STBV] 15 Delicious Pear Cake Recipes - 730 Sage Street February 29, 2024 - 8:21 AM

[…] 5. Fresh Pear Cake With Whipped Brown Sugar Buttercream […]

Reply
[BLOCKED BY STBV] Pear Bread Pudding with Toffee Sauce - A baJillian Recipes October 10, 2022 - 9:00 AM

[…] Since apples are basically the official fruit of fall, pears don’t quite get the credit they deserve. Sure, they might not be as crisp or vibrantly-colored as apples, however, that doesn’t mean they don’t taste just as incredible when baked into desserts and delicious pastries. In fact, one of my most popular recipes is my Fresh Pear Cake with Whipped Brown Sugar Buttercream.  […]

Reply
[BLOCKED BY STBV] Pear Dulce De Leche Cupcakes - A baJillian Recipes November 8, 2021 - 10:51 AM

[…] underrated fruit are FAR from limited. As a matter of fact, one of my most popular recipes is my Fresh Pear Cake With Whipped Brown Sugar Buttercream. And for good reason too! The fresh pears provide impeccable flavor and superior moisture, making […]

Reply
[BLOCKED BY STBV] Chai Spice Cake with Whipped Brown Sugar Buttercream - A baJillian Recipes October 11, 2021 - 11:00 AM

[…] pairs so well with cozy chai spices. I’ve used this heavenly buttercream on my Fresh Pear Cake and Brown Butter Cupcakes, and I’ve been dying to incorporate it into another recipe! […]

Reply
Yasanthi February 24, 2018 - 4:30 AM

Hi, Just made this cake. Can I freeze this cake? If I can, how long should I leave it out for thowring?

Thanks

Reply
Jillian February 24, 2018 - 4:43 AM

Hi Yasanthi! Yes, this cake freezes very well! I like to cut my cakes into individual slices, wrap them tightly in plastic wrap, and then freeze them so that I can enjoy a slice every so often. Frozen, they should last up to 6 months (oftentimes longer). If not frozen, I wouldn’t keep the cake past 5 or 6 days–refrigerated of course!

Reply
Rachael August 26, 2017 - 5:06 PM

I’ve been whipping my brown sugar and butter about 15 min and it’s still grainy. Is there another trick to getting it smooth?
Thank you!

Reply
Jillian August 27, 2017 - 11:41 PM

Hi Rachael, sorry you’re having a little trouble! My only guess would be that the flour/milk mixture wasn’t all the way cool when you mixed it into the frosting? Have you tried heating a few tablespoons of the frosting in the microwave for 5-10 seconds, then whipping it into the frosting? Sometimes that does the trick!

Reply
Lara August 15, 2017 - 5:25 AM

Good and moist cake did not taste like pears more like a carrot cake. Frosting was very fluffy and delicious I wish it had more flavor but overall very good cake I will definitively will be making it again.

Reply
Jillian August 17, 2017 - 4:44 AM

Interesting insights, Lara! Sorry the pear flavor wasn’t quite right, but I’m glad you still enjoyed the cake!

Reply
Top Pear Recipes From Savory to Sweet, from top bloggers December 21, 2016 - 11:12 PM

[…] Pear Cake with Whipped Brown Sugar Butter Cream […]

Reply
Diana Zahuranec February 20, 2016 - 8:36 PM

I’m planning on making this and really want to try out the frosting. But I was wondering: can the frosting be conserved in the refrigerator for a couple of days? Will it lose its texture and become hard (and if so, if I simply take it out for x minutes beforehand will it go back to the original)?

Reply
Jillian February 20, 2016 - 11:50 PM

Hi Diana! The frosting most certainly can be made ahead and stored in the refrigerator if need be. It will harden in the fridge, so you’ll need to allow it to come back to room temperature, which will take a few hours. Once it’s at room temp, beat it in the mixer again for a few minutes to bring it back to its fluffy texture. Hope this helps!

Reply
Diana Zahuranec February 21, 2016 - 9:22 AM

Thanks! That helps a lot.

Reply
monica February 12, 2016 - 1:04 PM

Seems delicious. Do beat the eggs? or just mix with the purée, oil etc and dry ingredients?

Reply
Jillian February 13, 2016 - 1:42 AM

Hi Monica! It isn’t necessary to beat the eggs since they’ll be beaten as you mix all of the ingredients together.

Reply
Renee November 25, 2015 - 8:03 PM

I just chopped 6 pears to make this cake, and its 3.8 pounds. Six pears really only came out to 19 ounces for you? Should I just do 16 ounces? Confused. 🙂

Reply
Renee November 25, 2015 - 8:07 PM

Sorry. I meant should I just use 19 ounces.

Reply
Jillian November 26, 2015 - 12:44 AM

Yes Renee, just go with 19 ounces–that would be more accurate 🙂 My pears must’ve been relatively small compared to yours.

Reply
Apple Layer Cake with Vanilla Chai-Spiced Buttercream - A baJillian Recipes November 9, 2015 - 7:39 PM

[…] couple of months ago, I posted a recipe for Fresh Pear Cake with Whipped Brown Sugar Buttercream. I could not get over how moist, flavorful, and perfectly spiced it was. Not to brag or […]

Reply
Brown Sugar Buttercream Frosted Pear Cake October 28, 2015 - 1:01 PM

[…] Click here for the buttercream recipe. […]

Reply
German Chocolate Cake - A baJillian Recipes October 8, 2015 - 8:03 PM

[…] Fresh Pear Cake with Whipped Brown Sugar Buttercream […]

Reply

Leave a Review or Question!

You may also like