Moist Pear Cake with Peach Glaze 

Posted by Divna on

There’s something truly special about baking with seasonal fruit, and this moist pear cake is proof of that. Juicy pears are nestled into a soft, buttery sponge cake and finished with a shiny peach marmalade glaze. Simple, rustic, and elegant — this cake is perfect for family gatherings, weekend treats, or served with coffee when friends drop by.

Ingredients

For the Cake:

  • 125 g (½ cup + 1 tbsp) softened butter
  • 125 g (½ cup + 2 tbsp) sugar
  • 1 packet vanilla sugar (or 1 tsp vanilla extract)
  • Pinch of salt
  • 3 eggs
  • 200 g (1 ⅔ cups) all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 11 small pears

For the Glaze:

  • 2 tbsp peach marmalade
  • 1 tbsp water

Instructions

  1. Beat softened butter until creamy. Gradually add sugar and vanilla sugar, mixing until smooth.
  2. Add eggs one at a time, beating about 30 seconds after each.
  3. Mix flour and baking powder. Add to the batter spoon by spoon, alternating with milk, mixing at medium speed.
  4. Pour the batter into a 28 cm (11-inch) round baking pan lined with parchment paper.
  5. Wash, peel, halve, and core the pears. Score each half lengthwise and arrange them in a circle on the batter.
  6. Bake at 190–200°C / 375–400°F for 40–50 minutes, until golden and a toothpick comes out clean.
  7. Heat peach marmalade with water, stirring constantly. Strain and brush over the hot cake.
  8. Let cool, slice, and serve with coffee or tea.

Serving Suggestions

  • Serve warm or at room temperature.
  • A dollop of whipped cream or a scoop of vanilla ice cream makes it extra indulgent.
  • Dust with powdered sugar for a rustic look.

Storage Tips

  • Store covered at room temperature for up to 2 days.
  • Keep in the fridge for 3–4 days.
  • Freeze slices (without glaze) for up to 2 months.

Variations & Substitutions

  • Fruit: Swap pears with apples, plums, or apricots.
  • Glaze: Use apricot, raspberry, or orange marmalade.
  • Flavor: Add a pinch of cinnamon or cardamom to the batter for warmth.

FAQs

Q: Can I use canned pears?
 Yes, just make sure to drain them well before adding.

Q: Can I make this in a square pan?
 Absolutely — baking time may vary slightly.

Q: Can I reduce the sugar?
 Yes, the recipe works with 100 g sugar if you prefer less sweetness.

This moist pear cake with a peach glaze is a true celebration of simple baking. With tender pears, a soft sponge, and a shiny finish, it’s a cake that brings comfort and elegance in every slice.

Sočni Kolač od Krušaka sa Prelivom od Breskve

Postoji nešto posebno u kolačima sa sezonskim voćem. Ovaj sočni kolač od krušaka je pravi dokaz – mekano testo, sočne kruške i sjajni preliv od marmelade breskve. Jednostavan, rustičan, a opet elegantan kolač, savršen za porodična okupljanja ili uz šoljicu kafe sa prijateljima.

Sastojci

Za testo:

  • 125 g omekšalog maslaca
  • 125 g šećera
  • 1 omot vanilin šećera
  • Prstohvat soli
  • 3 jaja
  • 200 g brašna
  • 1 prašak za pecivo
  • 2 kašike mleka
  • 11 malih krušaka

Za preliv:

  • 2 kašike marmelade od breskve
  • 1 kašika vode

Priprema

  1. Umutiti omekšali maslac dok ne postane penast. Dodavati postepeno šećer i vanilin šećer, muteći dok masa ne postane jednolična.
  2. Dodavati jaja jedno po jedno, muteći oko 30 sekundi posle svakog.
  3. Pomešati brašno i prašak za pecivo. Dodavati kašiku po kašiku naizmenično sa mlekom, muteći srednjom brzinom.
  4. Sipati testo u okrugli kalup (28 cm) obložen papirom za pečenje.
  5. Oprati, oljuštiti, prepoloviti i očistiti kruške. Uzdužno zarezati polovine i poređati ih u krug preko testa.
  6. Peći na 190–200°C oko 40–50 minuta, dok kolač ne porumeni i čačkalica ne izađe suva.
  7. Zagrejati marmeladu i vodu uz neprestano mešanje, procediti i premazati vruć kolač.
  8. Ostaviti da se ohladi, pa seći i služiti uz kafu.

Predlozi za serviranje

  • Može se služiti topao ili hladan.
  • Sa šlagom ili kuglom sladoleda od vanile postaje još lepši desert.
  • Za rustičan izgled posuti prah šećerom.

Čuvanje

  • Pokriven kolač može stajati 2 dana na sobnoj temperaturi.
  • U frižideru traje 3–4 dana.
  • Može se zamrznuti (bez preliva) do 2 meseca.

Varijacije i zamene

  • Voće: Jabuke, šljive ili kajsije umesto krušaka.
  • Preliv: Marmelada od kajsije, maline ili pomorandže.
  • Arome: Dodati malo cimeta ili kardamoma u testo.

FAQ

Mogu li koristiti kompot od krušaka?
 Da, ali ih dobro ocedite.

Mogu li peći u četvrtastom plehu?
 Naravno, vreme pečenja može malo da se razlikuje.

Mogu li smanjiti količinu šećera?
 Može, recept uspeva i sa 100 g šećera.

Sočni kolač od krušaka sa prelivom od breskve je spoj jednostavnog i prefinjenog. Svaki zalogaj donosi toplinu doma i lepotu sezonskog voća.

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