Description
This Pear Oat Snack Cake is soft, moist, and naturally sweet, with juicy pieces of pear, hearty rolled oats, and warm cinnamon. Made with simple pantry ingredients, Greek yogurt, and fresh pears, it is perfect for breakfast, an afternoon snack, or an easy homemade dessert.
Ingredients
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup unsalted butter, melted
1/2 cup brown sugar
2 large eggs
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
2 tablespoons milk
2 medium ripe pears, peeled and diced
1/4 cup chopped walnuts or pecans, optional
1 tablespoon rolled oats for topping, optional
Instructions
1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, whisk the melted butter and brown sugar until combined.
4. Add the eggs, Greek yogurt, vanilla extract, and milk. Whisk until the mixture is smooth. Make sure the melted butter has cooled slightly before adding the eggs.
5. Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Avoid overmixing.
6. Fold in the diced pears and optional chopped walnuts or pecans. The batter will be fairly thick.
7. Spread the batter evenly into the prepared pan. Sprinkle the top with the optional tablespoon of rolled oats and a little extra cinnamon if desired.
8. Bake for 30–38 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover the pan with foil for the final few minutes.
9. Let the cake cool in the pan for 10–15 minutes before removing or slicing.
10. Serve slightly warm or allow the cake to cool completely for neater squares.
Notes
– Use ripe but firm pears to prevent excess moisture.
– Bartlett, Anjou, and Bosc pears work well.
– Dice the pears into evenly sized pieces.
– Measure flour by spooning it into the measuring cup and leveling the top.
– Let melted butter cool slightly before mixing it with the eggs.
– Stir the batter only until the ingredients are combined to keep the cake tender.
– Quick oats can replace rolled oats, although the texture will be softer.
– Omit the nuts for a nut-free version.
– For extra warmth, increase the cinnamon to 1 1/2 teaspoons and add a pinch of nutmeg.
– For a pear-apple variation, replace one pear with a peeled, diced apple.
– For a pear-blueberry variation, fold in 1/2 cup fresh or frozen blueberries.
– For a gluten-free version, use certified gluten-free oats and a suitable gluten-free flour blend.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American