This Pear Olive Oil Cake Will Change How You Think About Olive Oil in Desserts

Okay, so I need to tell you about this Pear Olive Oil Cake that’s completely blown my mind. Like, I used to think olive oil belonged strictly in salad dressings and pasta dishes, but this cake? It’s made me a total convert to Mediterranean-style baking.

I’ve been experimenting with olive oil cakes for about 7 years now (ever since my trip to Italy where I had the most incredible lemon olive oil cake at this tiny café), and this Pear Olive Oil Cake has become my absolute favorite. It’s got this incredibly moist, tender crumb that just melts in your mouth, plus the pears on top make it look like you spent hours on presentation when really, it’s pretty simple to make.

Why This Pear Olive Oil Cake is Absolutely Genius

Here’s what makes this Pear Olive Oil Cake so special – the olive oil creates this amazing richness without being heavy, and it actually keeps the cake moist for days (which is perfect because it honestly tastes even better the next day). Plus, the combination of regular flour and almond flour gives it this subtle nutty flavor that pairs beautifully with the pears.

And can we talk about how gorgeous this cake looks? Those arranged pear slices on top create this natural, rustic elegance that screams “I’m a sophisticated baker” even when you’re just winging it in your pajamas on a Sunday afternoon.

What you’ll love about this recipe:

• Takes just over an hour total (only 15 minutes of actual work!)
• Uses simple ingredients you probably already have
• Stays moist for 4 days (if it lasts that long)
• Looks way fancier than the effort required

I’ve made this Pear Olive Oil Cake for everything from casual dinner parties to holiday gatherings, and it never fails to get compliments. People always ask for the recipe, and they’re usually shocked when I tell them it’s got olive oil in it!

Table of Contents

Table of Contents

Everything You Need for This Mediterranean Masterpiece

Don’t worry – this ingredient list might look long, but most of it’s basic baking stuff. I’ve organized it the way I actually prep it, which makes the whole process way less overwhelming.

For the Cake Base:

• 1 1/4 cups plus 2 tsp packed brown sugar, divided
• 1/2 cup olive oil (use a mild one – trust me on this!)
• 3 large eggs, room temperature
• 2 tbsp 2% milk
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup almond flour (this is the secret ingredient!)
• 2 tsp baking powder
• Dash of salt

For the Beautiful Pear Topping:

• 3 medium red pears, peeled and thinly sliced
• 1/4 tsp ground cinnamon
• Sweetened whipped cream for serving (optional but highly recommended)

Real talk about ingredients: Use a mild or medium olive oil, not the super strong extra virgin stuff you use for salads. I learned this the hard way when my first attempt tasted more like a savory dish than dessert! Also, make sure your eggs are at room temperature – cold eggs can make the olive oil seize up and give you a lumpy batter.

How to Make This Incredible Pear Olive Oil Cake

Alright, let’s walk through this step by step. I promise it’s way easier than it looks, and I’ll share all the little tricks I’ve learned along the way.

Step 1: Get Your Setup Ready Preheat your oven to 325°F and grease a 10-inch springform pan really well. I like to put the pan on a baking sheet just in case – learned that lesson when olive oil dripped all over my oven floor!

Step 2: Mix the Wet Stuff In a big bowl, beat together 1 1/4 cups of brown sugar, olive oil, eggs (make sure they’re room temp!), milk, and vanilla until it’s all smooth and well blended. The mixture should look uniform without any streaks.

Step 3: Prep Your Dry Ingredients In a separate bowl, whisk together both flours, baking powder, and salt. This step’s super important for preventing lumps and making sure everything’s evenly distributed.

Step 4: Bring It All Together Gradually beat the flour mixture into your wet ingredients, but here’s the key – don’t overmix! Just mix until it’s barely combined. Overmixing leads to tough cake, and nobody wants that.

Step 5: Get It in the Pan Pour your batter into the prepared springform pan and spread it evenly. I use an offset spatula for this, but the back of a spoon works too.

Step 6: The Fun Part – Arranging Pears This is where you get to be artistic! Arrange those pear slices in whatever pattern makes you happy – I usually do overlapping circles, but honestly, there’s no wrong way. Just press them gently into the batter so they’ll stay put.

Step 7: Final Touches Sprinkle the remaining 2 teaspoons of brown sugar and the cinnamon over the pears. This creates this gorgeous caramelization that makes the whole thing look (and taste) amazing.

Step 8: Bake and Be Patient Bake for 55-60 minutes until a toothpick inserted in the center comes out clean. The top should be golden brown with slightly caramelized edges on the pears. Your kitchen will smell absolutely incredible!

Step 9: Cool Completely I know it’s torture, but let this Pear Olive Oil Cake cool completely in the pan before removing the sides. This prevents it from falling apart and lets the texture set properly.

Make-Ahead Magic (Because Life Gets Busy)

One of my favorite things about this Pear Olive Oil Cake is how well it keeps. You can make it a day ahead and store it covered at room temperature – the flavors actually improve overnight as everything melds together. The olive oil acts like a natural preservative, keeping it moist way longer than butter cakes.

If you want to freeze it, wrap it tightly and it’ll keep for up to 3 months. Just thaw it completely at room temperature before serving.

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Fun Ways to Switch It Up

Once you’ve got the basic Pear Olive Oil Cake down, here are some variations I’ve tried that are absolutely delicious:

Apple Version: Swap the pears for thinly sliced apples (Honeycrisp or Granny Smith work great) and add a pinch of nutmeg to the batter.

Lemon Twist: Add 2 tablespoons of lemon zest to the batter and replace vanilla with lemon extract. Drizzle with a simple lemon glaze – it’s like sunshine in cake form!

Chocolate Pear Combo: Add 1/4 cup cocoa powder to the dry ingredients and scatter some chocolate chips among the pear slices. It’s surprisingly sophisticated!

What You’re Getting (Nutrition-Wise)

Each slice has about 294 calories, which isn’t too bad for such an indulgent-tasting dessert. The olive oil provides those good monounsaturated fats, and the almond flour adds some protein. Plus, pears give you fiber and vitamin C. It’s definitely a treat, but at least it’s got some good stuff in there too!

When Things Don’t Go According to Plan

I’ve made my share of mistakes with this Pear Olive Oil Cake, so let me save you some heartache:

Dense cake? Usually means you overmixed the batter or your ingredients were too cold. Room temperature eggs are crucial for this recipe!

Soggy bottom? Your pears might’ve been too ripe and watery, or you underbaked it. Use firm but ripe pears, and don’t be afraid to give it an extra few minutes in the oven.

Pears sinking into the batter? Next time, lightly dust the pear slices with a bit of flour before arranging them – helps them stay on top.

More Fruit-Forward Favorites You’ll Love

If this Pear Olive Oil Cake has you excited about elegant, fruit-based desserts, I’ve got some other recipes that’ll totally be up your alley!

When you want something that feels equally sophisticated but with a completely different flavor profile, the Vanilla Bean Pistachio Cake is pure elegance. The nutty pistachio flavor pairs beautifully with real vanilla beans – it’s like having a fancy bakery dessert at home.

For those summer days when you want something bright and cheerful, the Fresh Strawberry Dream Cake is absolutely gorgeous and tastes like summer in every bite. The fresh berries create this beautiful natural decoration that’s just stunning.

And if you’re in the mood for something with warm spices that fills your whole house with the most amazing aroma, the Spiced Apple Fritter Bread is comfort food at its finest. It’s got that cozy, bakery-style flavor that makes everything feel special.

Want to see behind-the-scenes photos of all these cakes and get more baking inspiration? Follow me on Pinterest where I share all my latest experiments, the occasional baking disaster (hey, we all have them!), and those perfect golden moments that make all the flour mess totally worth it!

Why This Recipe Works Every Time

What I love most about this Pear Olive Oil Cake is how forgiving and consistent it is. The olive oil creates this incredibly moist texture that’s almost impossible to mess up, and the simple technique means you don’t need any special skills to get professional-looking results.

I’ve been making this cake for years now, and it never fails to impress. Whether you’re hosting a dinner party, bringing dessert to a potluck, or just want to treat yourself to something special, this Pear Olive Oil Cake delivers every single time.

The Mediterranean influence makes it feel sophisticated and worldly, but the straightforward preparation keeps it totally doable for everyday baking. It’s become one of those recipes I turn to when I want to feel like a baking genius without actually having to work that hard for it!

Frequently Asked Questions