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Sliced yogurt cake with pears.
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5 from 17 votes

Yogurt Cake with Pears

Yogurt cake dotted with pears, cranberries and a little chocolate. This easy cake is perfect for dessert, brunch, or an afternoon snacking cake with tea.
Course: Dessert
Cuisine: Any
Keyword: yogurt cake
Servings: 1 loaf pan
Author: The Wimpy Vegetarian

Equipment

Ingredients

  • 6 ¾ ounces (191 grams) all-purpose flour, (1 ½ cups)
  • 2 teaspoons baking powder, double acting, (reduce to 1 ¾ tsp at high altitudes)
  • 1/2 teaspoon kosher salt, (or 1/4 tsp of table salt)
  • 3/4 cup white granulated sugar
  • 3 large eggs
  • 1 cup yogurt, full-fat, (see notes for substituting Greek yogurt)
  • 1/2 cup unsalted butter, melted
  • 2 pears, divided (Bosc or Bartlett)
  • 1/3 cup cranberries, fresh or frozen
  • 1/4 cup semi-sweet chocolate chips

Instructions

  • Preheat the oven to 375˚F. Butter a loaf pan.
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • In a large bowl, whisk together the sugar and eggs until they're completely combined. Whisk in the yogurt, and when cooled, add the melted butter
  • Pro-Tip: If the melted butter is still hot when added to the sugar and eggs, the eggs may start to scramble. Cool before adding.
  • Using a rubber spatula, fold the flour into the sugar - butter mixture.
  • Stem and peel one pear, slice in half, and scoop out the seeds. Cut into chunks no smaller than ¾". Slice the other pear in half, scoop out the seeds and thinly slice.
  • Pour ⅔ of the batter into the buttered loaf pan, and spread the pear chunks over the batter. Sprinkle ½ of the cranberries and ½ of the chocolate chips over the batter and pears.
  • Pour the remaining batter over the pears. Arrange the pear slices on top of the batter, and sprinkle the remaining cranberries and chocolate chips. Lightly press the fruit and chocolate into the batter. It shouldn't be completely submerged, only pressed into the batter.
  • Slide the loaf pan into the oven, and reduce the heat to 350˚F. (If baking at high altitude, bake at 375˚ for 10 minutes before lowering the temperature to 350˚F.) Bake for 50-60 minutes, or until a cake tester comes out clean.
  • Place the loaf pan on a cooling tray to cool. If you plan to remove the cake from the pan all in one piece, allow to cool for at least 30 minutes. Run a sharp knife around the edges a few times, gently lifting the cake up from the bottom along the edges. Flip the cake over onto a plate, and then gently turn over.
  • Serve with ice cream or sorbet.

Notes

👩‍🍳 Ingredient and Prep Tips

Yogurt
If you're baking at sea level, feel free to use either a regular soft yogurt or Greek yogurt. If you opt for Greek yogurt, reduce the amount by one-third, and make up the difference with water.
If baking at high altitudes, say higher than 5000 feet, soft yogurt is your best bet as it adds a greater liquifying effect. But if you only have Greek yogurt on hand, reduce the amount by at least one-third, or however much more you need, in order to get the same consistency as soft yogurt when you add the water.
I tend to use full-fat yogurt, as the additional fat contributes to a cake's moisture, but if you're baking this cake at sea level, it doesn't matter as much. Go with your own preference.
Butter
I've made this yogurt cake with various neutral oils in place of butter, and prefer butter. The cake using oil was slightly more moist than with butter, and the cake tenderness was the same in my tests. But I preferred the flavor with butter.
As with all my recipes, I use unsalted butter.
Pears
Both Bosc and Barlett pears are great choices. I peel and seed the pears before cutting them into chunks.
Bigger chunks are better than small chunks, to get a stronger pear flavor. If the pieces are too small, they almost seem to disappear in the baking process, since their flavor is so mild.
Slicing an unpeeled pear for the top is optional, but recommended for an extra kick of pear flavor. Mine often slide to the side as the cake rises, but no one complains 😁 .