Olive Oil Pear Cake with Ginger and Cinnamon Crumble

Pear Cake made with olive oil, candied ginger and cinnamon is an ideal choice for pear season, autumn gatherings, and Rosh Hashanah. If you’re looking for more ideas for the Jewish New Year, check the Rosh Hashanah round-up on the same site.

Another cake you might enjoy is the maple blueberry cake.

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

There’s nothing like fresh-picked fruit. After a neighbor shared a bounty of Bartlett pears, I started thinking of pear desserts. Inspired by a simple apple cake post, I wondered if pears could stand in for apples—and they absolutely can. Borrowing flavor ideas from a skillet pear cake, I added crystallized ginger, cinnamon and a pinch of salt to the basic olive oil cake. The result was declared “next level” by a Rosh Hashanah guest. This olive oil pear cake held its own beside other show-stopping desserts and quickly became a fall favorite.

Why Apples Are Traditional for Rosh Hashanah

Dipping apples in honey is one of the most recognizable Rosh Hashanah traditions. Honey symbolizes the wish for a sweet new year. Apples are practical for this ritual because they’re widely available, naturally sweet and crisp. They also appear in biblical poetry—such as Song of Songs—where the fruit’s sweetness is associated with the relationship between Solomon, God and the people of Israel, a theme echoed during the High Holiday season.

Can You Bake This Cake with Apples Instead of Pears?

Yes. The apple version inspired this pear cake. The original recipe macerates apples briefly in sugar and lemon to soften them; with pears that extra rest time is usually unnecessary since pears are naturally softer. You should still toss chopped or sliced pears with a little lemon juice to prevent browning and brighten flavor.

Can You Freeze Olive Oil Cake?

Yes — this cake freezes well. I froze it once, wrapped airtight after it cooled completely, and it thawed beautifully with no loss of texture or flavor. Make it ahead and freeze with confidence for serving on the day you need it.

Steps for Making this Pear Cake with Olive Oil

1. Prep your round cake pan (springform or 9″ round).
2. Measure and mix the dry ingredients.
3. Dice the crystallized ginger.
4. Whisk eggs with white and brown sugar.
5. Whisk in the olive oil and vanilla.
6. Peel the pears. Chop one pear to fold into the batter (about 1 cup) and slice the remaining pears for the top.
7. Toss the pears with a squeeze of lemon to prevent browning, then fold the diced pear and candied ginger into the batter along with the dry ingredients.
8. Pour batter into the prepared pan and arrange pear slices on top. Sprinkle with coarse sugar and cinnamon if desired.
9. Bake until golden and a skewer or cake tester comes out clean.
10. Cool, then serve or wrap and freeze for later.

How to Serve this Olive Oil Pear Cake

This cake is delightful on its own but is even better with a dollop of freshly whipped cream flavored with vanilla, orange zest or a splash of orange liqueur. It pairs nicely with afternoon tea or morning coffee.

Helpful Supplies for Making this Olive Oil Cake with Pears

Useful equipment includes a 9″ round or springform pan and, optionally, a fine whisk. Crystallized ginger is easy to chop and fold into the batter. Non-stick pans or well-greased pans plus parchment make for easy removal.

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

P.S. If you try this recipe, please leave a star rating or a review in the comments — feedback is appreciated.