Autumn Pear Torte

Autumn Pear Torte

Rating: 41

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 Cake

This pear torte was served at Wild Onion's Autumn Equinox honoring the Daghdha. Excellent with any in-season tree fruit (apples, pears, peaches)! Recipe courtesy of Jack Cole, Wild Onion Grove, Chicago.


4-5 ripe pears (should be fairly soft to the touch - see Notes)

1 1/2 sticks of unsalted butter

1 1/2 tsp. vanilla

3 eggs

1 1/2 c. granulated sugar

1 c. sugar

1 1/2 c. all-purpose flour

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. ground nutmeg

1/2 tsp. cinnamon


  1. Preheat oven to 350F, and move rack to the middle of the oven.
  2. Peel, core and slice pears into chunks or strips. Place pear pieces in a small bowl with some water and a little lemon juice to keep them from browning.
  3. Spray a 9" springform pan with any neutral cooking spray.
  4. Cream butter and sugar until smooth.
  5. Add eggs 1 at a time, making sure to incorporate each before adding the next.
  6. In a separate bowl, sift flour, baking powder, salt, nutmeg and cinnamon.
  7. Add dry ingredients to wet, and thoroughly mix. Make sure there are no lumps of dry ingredients.
  8. Pour batter into springform pan, and smooth until entire bottom is covered.
  9. Place pears on top of batter until most of the batter is covered. Be careful NOT to place pear pieces on the edge touching the metal pan - they will burn!
  10. Bake 50 minutes. The top will be somewhat undercooked, but this is the desired outcome. DO NOT OVERBAKE!


Make sure the fruit is fairly ripe to yield a moist cake. Underripe fruit tends to make this a bit dry.