pear walnut cake

A few weeks ago summer finally arrived in Berlin and temperatures reached a balmy 90° F (33° C) – since then the weather has been alternating between rain, storms and a chilly 68° F (20° C) and heat waves. On that first summery Sunday I had planned to get up early and bake before it got too hot, but the plan was thwarted when I went to a friend’s annual roof top summer party and didn’t really get to bed at a decent time… Despite the slight headache and incredible temperatures in my kitchen I made this pear walnut cake.


This cake is adapted by The Complete Magnolia Cookbook. The pears make it sweet and moist and I added a little bit of chocolate, because that’s really never a bad idea.


And if you actually let the cake cool off before you try to get it out of the pan, it won’t crumble to pieces – see chocolate crème fraîche cake if you want to see what happens when you’re slightly impatient like me.

pear walnut cake
Prep time
Cook time
Total time
Yields: 12
  • 3 cups (375g) all-purpose flour
  • 1 cup (190g) granulated sugar
  • 1 cup (200g) brown sugar (not firmly packed)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup & 2 tablespoons (235ml) sunflower oil
  • 3 eggs (L)
  • 1 teaspoon pure vanilla extract
  • 1 cup (115g) chopped walnuts
  • ⅓ cup (50g) chocolate, chopped
  • 2 pears, cut into pieces (2½ cups / 450g)
  • 3 teaspoons sugar
  1. Grease a 10 inch / 26 cm pan.
  2. Peel and cut the pears into small pieces. Add the sugar and set aside.
  3. Preheat oven to 350° F / 175°C.
  4. Combine the flour, sugars, baking soda and the salt in a bowl.
  5. Carefully stir in the oil, vanilla extract and the eggs, then mix well.
  6. Add the walnuts, pears and chocolate.
  7. Spoon the batter into the greased pan.
  8. Bake for 60 minutes or a little longer until a cake tester comes out clean.
  9. Let the cake cool for at least 20 minutes before removing it from the pan. Then let it cool on a wire rack.




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