Name: Yogurt Cake with Pears
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American / European
Ingredients: 6 ¾ ounces (191 grams) all-purpose flour (1 ½ cups); 2 teaspoons baking powder, double acting (reduce to 1 ¾ teaspoon at high altitudes); ½ teaspoon kosher salt (or ¼ teaspoon table salt); ¾ cup white granulated sugar; 3 large eggs; 1 cup full-fat yogurt; ½ cup unsalted butter, melted; 2 pears, divided (Bosc or Bartlett); ⅓ cup cranberries, fresh or frozen; ¼ cup semi-sweet chocolate chips

Why You’ll Love This Recipe

This cake stays soft and light thanks to yogurt, while the pears and cranberries add natural sweetness and a touch of tartness. It’s easy to customize with different fruits or chocolate, and it’s perfect for making ahead of time because it keeps well at room temperature or in the fridge.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 ¾ ounces (191 grams) all-purpose flour (1 ½ cups)
2 teaspoons baking powder, double acting (reduce to 1 ¾ teaspoon at high altitudes)
½ teaspoon kosher salt (or ¼ teaspoon table salt)
¾ cup white granulated sugar
3 large eggs
1 cup yogurt, full-fat (see notes for substituting Greek yogurt)
½ cup unsalted butter, melted
2 pears, divided (Bosc or Bartlett)
⅓ cup cranberries, fresh or frozen
¼ cup semi-sweet chocolate chips

Directions

Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat together sugar and eggs until pale and fluffy.
Add yogurt and melted butter to the egg mixture, stirring until smooth.
Gently fold the dry ingredients into the wet ingredients until just combined.
Peel, core, and slice 1 pear into thin pieces; fold the pear slices, cranberries, and chocolate chips into the batter.
Pour batter into prepared pan. Slice the remaining pear and arrange slices on top for decoration.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe serves 8–10 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Substitute pears with apples, peaches, or plums for a seasonal twist.
Use whole wheat flour for a slightly nutty flavor.
Add a teaspoon of vanilla or almond extract for extra aroma.
Sprinkle the top with sliced almonds before baking for added crunch.
Make it gluten-free by swapping flour for a 1:1 gluten-free baking blend.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat slices in the microwave for 10–15 seconds or enjoy cold. This cake can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

FAQs

Can I use Greek yogurt instead of regular yogurt?

Yes, full-fat Greek yogurt works perfectly and may make the cake slightly denser.

Can I make this cake dairy-free?

Yes, use a plant-based yogurt and dairy-free butter substitute.

Can I use frozen cranberries?

Yes, no need to thaw just fold them gently into the batter.

How do I know when the cake is done?

Insert a toothpick in the center; it should come out clean or with just a few crumbs.

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors meld.

Conclusion

Yogurt Cake with Pears is a soft, moist, and flavorful treat that balances sweet, tart, and chocolatey flavors. Perfect for brunch, dessert, or gifting to friends and family, this cake is an easy way to bring comfort and elegance to any table.