Ginger-Cinnamon Olive Oil Pear Cake Recipe

Pear Cake made with olive oil, candied ginger and cinnamon is an ideal dessert for pear season, autumn gatherings, and Rosh Hashanah. If you’re planning a Jewish New Year menu, this cake is an easy, elegant option that highlights seasonal fruit without fuss.

This olive oil pear cake is loosely inspired by simple fruit cakes and skillet-turned-cake ideas. I swapped apples for pears and added crystallized ginger, cinnamon, and a pinch of salt to elevate the flavor. The texture is moist from the olive oil and tender from the pears, and a light dusting of coarse sugar and cinnamon on top gives a pleasant crunch. It’s a crowd-pleaser: I served it next to other showy desserts and it held its own.

Olive Oil Pear Cake – Perfect for Fall and the Jewish New Year

Fresh pears make this cake especially fragrant and tender. Bartlett pears work beautifully: peel and chop one pear into the batter for tender pockets of fruit, and thinly slice the remaining pears to arrange on top. A splash of lemon on the prepared pears keeps them from browning and brightens the flavor.

Why are Apples Traditional for Rosh Hashanah?

Dipping apples in honey is a familiar Rosh Hashanah custom symbolizing the wish for a sweet new year. Apples are practical for the ritual because they’re widely available and naturally sweet. Pears aren’t a traditional choice for the holiday, but they offer a lovely, seasonal alternative when you want something slightly unexpected while keeping the spirit of sweetness and renewal.

Can You Bake This Cake with Apples Instead of Pears?

Yes. The original inspiration for this cake used apples, and apples work very well here. If you substitute apples, consider briefly macerating them in a little sugar and lemon juice for about 30 minutes to soften and flavor them; pears usually require less prep because they’re naturally softer.

Can You Freeze Olive Oil Cake?

Yes. This cake freezes well if you let it cool completely, wrap it tightly in plastic wrap and foil, and store it airtight. Thaw it slowly in the refrigerator or at room temperature and it will retain its moisture and texture. Making it ahead and freezing it is a convenient option for holiday planning.

Steps for Making this Pear Cake with Olive Oil

1. Preheat the oven to 350°F and prepare a 9″ round pan (springform preferred) with non-stick spray and a dusting of flour; use parchment if you’re concerned about sticking.
2. Measure and whisk together the dry ingredients: flour, baking powder, cinnamon and salt.
3. Chop the crystallized ginger finely.
4. In a medium bowl, whisk eggs with white and brown sugar until combined.
5. Whisk in the olive oil and vanilla until smooth.
6. Peel the pears. Dice one pear (about 1 cup) to fold into the batter and slice the remaining pears for the top. Toss the slices with a squeeze of lemon to prevent browning.
7. Fold the diced pear and chopped crystallized ginger into the wet ingredients, then gently add the dry ingredients and combine until just mixed.
8. Pour the batter into the prepared pan, arrange the pear slices on top, and sprinkle coarse sugar and a little extra cinnamon if desired.
9. Bake for about 55–60 minutes, until the top is golden and a tester comes out clean.
10. Cool, serve with freshly whipped cream or enjoy at room temperature. Wrap tightly and freeze if making ahead.

How to Serve this Olive Oil Pear Cake

Serve the cake plain or with a dollop of freshly whipped cream flavored with vanilla, orange zest, or a touch of orange liqueur. It’s lovely with afternoon tea, as a dessert for a holiday meal, or even enjoyed alongside morning coffee.

Helpful Supplies for Making this Olive Oil Cake with Pears

A 9″ springform pan is convenient for easy removal, but a standard 9″ cake pan will also work. Use a sturdy whisk for mixing by hand, or a mixer if you prefer. Crystallized ginger can be found at specialty markets or grocery stores; chop it finely so it distributes evenly throughout the cake.

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
• 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

P.S. If you try this recipe, please leave a star rating or a review in the comments. I appreciate your feedback!