Pear & Cardamom Loaf Cake

Fragrant cardamom and juicy pairs are the perfect match for a moist and delicious cake!

This delicious pear and cardamom loaf cake makes any meal special. The delicate crumb is aromatic and moist with just the right amount of cardamom, and the juicy pear takes it over the top. Then, add the drizzled vanilla icing to make it irresistible.

I tested this recipe so many times because I wanted the fresh pears to peak out of a lovely, light cake, and I accomplished my mission! The pears don’t stick out as much as I would have liked, but I kept the cake moist and delicious. You’ll be serving this cake for breakfast, lunch, and dinner.

Why will everyone love this cake?

Moist, delicate crumb

Peppery, citrusy cardamom

Juicy, sweet pear

It’s a light, refreshing cake for any time of day!

What ingredients do I need?

All-purpose flour – I haven’t tried another flour, but this is the go-to for baked goods.

Baking powder -gives your cake a light, airy texture.

Baking soda -helps the cake to rise.

Cardamom powder -adds a sweet, peppery, citrus flavor. You can use lemon or orange zest as a substitute.

Granulated sugar -you always need a little sugar for the cake.

Light olive oil -stick with a light flavored vegetable oil here instead of extra virgin olive oil to let the cardamom and pear shine.

Butter -melted to blend into the batter more easily.

Eggs -if you’ve ever wondered, eggs help to provide structure and stability in the batter.

Greek yogurt -I like to use this because it’s nice and thick. If you don’t have it; you can use sour cream.

Pure vanilla extract -adds a beautiful base flavor to the cake itself.

Pears -Bosc, Anjou, or Bartlett varieties would all be delicious. Make sure it’s ripe to avoid crunchy pear pieces in your cake.

Canned pears -I buy the pears in their juice because they’re already poached to tender and aren’t overly sweet. Drain and dice them into bite-size pieces.

Almond slices -add a slight crunch to the top of your cake and pair so well with the cardamom and pear.

Is it just 3 ingredients for icing?

Confectioner’s sugar -creates a perfect base for a sweet icing.

Milk –add just a little at a time until you get it to the consistency you like.

Vanilla extract -use a good quality extract because this is the main flavor of the icing.

What type of pan do I use for this cake?

I like to use a loaf pan because it’s easy to cut and serve. Grease and line a 9 x 5-inch loaf pan with parchment paper. However, you can use your favorite pan or cake shape.

How do I prepare the batter?

Preheat the oven to 350 °F, 180 °C. Combine the flour, cardamom, baking soda, and baking powder in a bowl and whisk them together. Whisk the oil, butter, eggs, yogurt, sugar, and vanilla together in a large mixing bowl until smooth.

Then, add the flour mixture to the butter mixture and whisk together until incorporated. Fold in the diced pears and transfer the batter to the prepared loaf pan.

Is there something I can substitute for cardamom?

Because cardamom is from the ginger family, it has a bit of a citrusy flavor. So, a great substitute would be the zest of 2 lemons or oranges.

How do I create the pear and almond topping?

Slice the pear in half lengthwise and remove the core and hard parts. Thinly slice the pear and arrange the slices on top of the cake. Sprinkle the almond slices on top and between the pears.

How long do I bake the cake?

Bake on the center rack for 55-65 minutes or until a toothpick inserted into the center of the cake comes out clean or with moist crumbs attached, and allow the cake to cool completely.

How do you make the Icing? 

Combine all the icing ingredients together in a bowl and whisk together until smooth. Add a tablespoon more milk if needed to reach a pourable yet thick consistency. I’ve made this same icing for my cherry cheesecake turnovers, and an orange version for my fig and walnut cake. You could even make a cheesecake-flavored icing as I did with my tsoureki-flavored cake.

Can you freeze this cake? 

Once the cake has been baked and cooled completely, wrap it in 2 layers of plastic wrap and/or foil and store it in the freezer for up to 1 month. Thaw and serve topped with the icing.

Try the roasted pear alternative!

Peel, core, and slice the pears into 1/4-inch or 1/2-inch slices. Place the slices on a baking tray lined with parchment paper. Brush the tops of the pears with some melted butter and sprinkle with a little bit of granulated sugar. Bake on the center rack of a 400 °F, 200 °C preheated oven for about 20 minutes. The pears are ready when they are golden and a bit dry.

Allow the pears to cool and dice or cut into bite-sized pieces. Add to the batter at the very end, as the recipe says.

How do I serve this cake?

Transfer the cake to a serving platter and drizzle the icing over top. Don’t forget to serve with coffee or tea because it makes enjoying a slice extra special. And if you love this cake as much as we do, try my quick and easy pear and cardamom scones. You’ll thank me later. Kali Orexi!

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