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by Melissa Stroumbakis
Pear & Olive Oil Cake with Lemon Sugar
Her Home, His Word™
by Melissa Stroumbakis
A delicate, farmhouse-inspired dessert featuring tender fruit and a bright lemon sugar finish. This rustic cake adds a touch of grace to any table.
Serves 8
• Prep 20 minutes
Bake 45–55 minutes
• Cool 45 minutes
Cooling
45 min
Servings
Serves 8
Ingredients:
- 1½ cups all-purpose flour (180 g)
1½ tsp baking powder
¼ tsp fine salt
¾ cup granulated sugar (150 g), plus 1 tbsp for the top
1 tsp finely grated lemon zest
2 large eggs, at room temperature
½ cup mild olive oil (120 ml)
½ cup whole milk (120 ml)
1 tsp vanilla extract
2 small firm-ripe pears, peeled and cored: one diced into ½-inch pieces, the other thinly sliced
Oil or butter for the pan
Method:
- 1. Heat oven to 350°F. Grease a 9-inch round cake pan and line its bottom with parchment.
2. Whisk flour, baking powder and salt in a bowl.
3. In another bowl, rub lemon zest into ¾ cup sugar. Whisk in eggs for about 2 minutes until pale and slightly thickened. Whisk in oil, milk and vanilla.
4. Fold in dry ingredients just until combined, then fold in diced pear. Transfer to pan; arrange sliced pear on top and sprinkle with remaining 1 tbsp sugar.
5. Bake 45–55 minutes. Test away from fruit: a toothpick should come out without wet batter. Loosely cover with foil if the top browns too quickly.
6. Cool in the pan for 15 minutes, then on a rack for 30 minutes before slicing.
At the table: Serve plain or with softly whipped cream. Apples can replace pears; baking time may vary.
Leftovers: Cover and keep at cool room temperature for 1 day, or refrigerate up to 4 days.
Table note: A simple cake with ripe fruit and fragrant olive oil, lovely at the end of supper or alongside afternoon coffee.
Serving Notes
Serve with coffee, optional lightly whipped cream.
Substitutions & Variations
Use mild oil and firm-ripe rather than very soft pears. Substitute apples, noting baking time may vary.
Storage & Reheating
Store covered at cool room temperature up to 1 day or refrigerate up to 4 days; bring slices to room temperature before serving.
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