Pear Cake made with olive oil, candied ginger and cinnamon is an ideal choice for pear season, autumn gatherings, and Rosh Hashanah. If you need additional ideas for the Jewish New Year, check the Rosh Hashana round-up on this site for more inspiration.
Another cake you may enjoy is a maple blueberry cake found in the baking and dessert collection.
Olive Oil Pear Cake – Perfect for Fall and the Jewish New Year
Fresh-picked fruit makes the best desserts. After a neighbor gave me a bounty of Bartlett pears, I wanted to turn them into something celebratory. Inspired by a simple apple cake recipe, I experimented with pears and adjusted the flavors by adding crystallized ginger, cinnamon and a pinch of salt. The cake, enriched with olive oil, brightened with vanilla and dotted with diced pears and ginger, proved to be a hit at a Rosh Hashanah dinner—one guest called it “next level.” Served alongside other well-regarded desserts, this cake stood out for its tender crumb and balanced flavors.
Why Apples Are Traditional for Rosh Hashanah
Dipping apples in honey and serving apple-based dishes are common Rosh Hashanah traditions meant to symbolize the hope for a sweet new year. Apples are practical for this ritual because they are widely available, naturally sweet and crunchy. The fruit also appears in biblical imagery—such as in Song of Songs—where sweetness is associated with the relationship between the Jewish people and the divine, making apples an especially fitting choice for the High Holiday table.
Can You Bake This Cake with Apples Instead of Pears?
Yes — this cake adapts well to apples. The original inspiration used apples, and if you choose apples, macerating them briefly in a little sugar and lemon juice helps soften them. Pears are naturally tender, so they don’t require as much pre-softening, though a squeeze of lemon will still prevent browning and add bright acidity.
Can You Freeze Olive Oil Cake?
Yes. I froze this cake the first time I made it. Once completely cooled, wrap it tightly and freeze. It thaws beautifully and is an excellent make-ahead dessert for holidays or entertaining.
Steps for Making this Pear Cake with Olive Oil
- Prepare your round cake pan (springform or 9″ round preferred).
- Measure and mix the dry ingredients.
- Chop the crystallized ginger finely.
- Whisk the eggs with the white and brown sugars until combined.
- Whisk in the olive oil and vanilla.
- Peel the pears. Dice one pear for the batter (about 1 cup) and slice the remaining pears for the top.
- Fold the diced pear and chopped crystallized ginger into the wet ingredients, then add the dry ingredients and stir until combined.
- Pour the batter into the prepared pan and arrange the pear slices on top. Sprinkle with coarse sugar and cinnamon if you like.
- Bake until the top is golden and a tester comes out clean.
- Cool, serve with whipped cream or freeze for later.
How to Serve this Olive Oil Pear Cake
This cake is delicious on its own. A spoonful of freshly whipped cream flavored with vanilla, orange zest, or a splash of orange liqueur complements the pears and ginger nicely. Serve with tea in the afternoon, or enjoy a slice with morning coffee.
Helpful Supplies for Making this Olive Oil Cake with Pears
A springform pan is convenient for removing the cake intact, but a greased 9-inch round pan works well too. A sharp knife for peeling and slicing pears and an ergonomic whisk for mixing by hand simplify the process. If you prefer, a stand or hand mixer can be used for the egg and sugar step.
Other Recipes for Your Rosh Hashanah Menu
- Instant Pot Brisket
- Sweet and Sour Brisket (my mom’s brisket)
- Brisket with Tsimmes
- Roasted Chicken with Clementines, Onion, Fennel and Vermouth
- Lonni’s Challah
- No-rise Challah scented with orange
- Potato Kugel
- Matzo Ball Soup
- Fig and Arugula Salad with Pomegranate Molasses Dressing
- Roasted Delicata Squash with Pomegranate Molasses
- More ideas are available in the Rosh Hashanah round-up.
Buy my cookbook now!
P.S. If you try this recipe, please leave a star rating or a review in the comments. Feedback is appreciated!
Pear Cake with Olive Oil
Beth Lee
Pin Recipe
Ingredients
- 2 cups flour 1 cup all-purpose, 1 cup white whole wheat (or 2 cups all-purpose)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup olive oil no need to use an expensive finishing oil
- 2 teaspoons vanilla
- 1.3 pounds Bartlett pears about 3 medium or 2 large, peeled (dice one pear for the batter, slice the rest)
- 1 tablespoon candied ginger chopped
- ½ lemon for squeezing on the pears
Optional
- 1 tablespoon coarse sugar
- 1 teaspoon extra cinnamon
Instructions
-
Preheat the oven to 350°F (175°C).
-
Prepare a 9″ round cake pan or springform with non-stick spray and a light dusting of flour; add parchment on the bottom if desired.
-
Combine the flour, baking powder, cinnamon and salt in a small bowl.
-
In a medium bowl, whisk together the eggs, white sugar and brown sugar until blended.
-
Whisk the olive oil and vanilla into the egg and sugar mixture.
-
Fold in the diced pear and chopped candied ginger, then gently mix in the dry ingredients until just combined.
-
Pour the batter into the prepared pan, arrange the pear slices on top, and sprinkle with coarse sugar and extra cinnamon if using.
-
Bake at 350°F for 55–60 minutes, until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean.
-
Allow the cake to cool, then serve with fresh whipped cream or wrap tightly and freeze for later.
Nutrition
Carbohydrates: 50g
Protein: 5g
Fat: 4g