This Pear & Olive Oil Cake is a rustic Greek‑Mediterranean dessert known for its moist crumb, fragrant olive oil base and naturally sweet fruit topping. The olive oil creates a tender texture while pears add floral sweetness and seasonal warmth. It’s simple, elegant and deeply rooted in traditional Greek home baking.
Prep 15 min Cook 45–55 min Serves 8
Ingredients
2 ripe pears, thinly sliced
1/2 cup extra‑virgin olive oil
1 cup granulated sugar
2 large eggs
1/2 cup whole milk or Greek yogurt
1 tsp vanilla extract
1 3/4 cups all‑purpose flour
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground cinnamon
Optional powdered sugar for dusting
Instructions
- Prepare oven
Preheat oven to 350°F (175°C). Grease and line a 9‑inch cake pan. - Mix wet ingredients
Whisk olive oil, sugar, eggs, milk (or yogurt), and vanilla until smooth. - Combine dry ingredients
In a separate bowl, whisk flour, baking powder, salt, and cinnamon. - Bring batter together
Fold dry ingredients into wet until just combined. Do not overmix. - Add pears
Pour batter into the pan and arrange pear slices on top in a circular pattern. - Bake
Bake 45–55 minutes until golden and a skewer comes out clean. - Finish
Cool completely. Dust with powdered sugar before serving.
Beauty Benefits
- Olive oil: rich in vitamin E + antioxidants for skin barrier repair.
- Pears: natural humectants that hydrate skin internally.
- Eggs: support collagen production through amino acids.
- Cinnamon: boosts circulation for a natural glow.
Health Benefits
- Heart‑healthy fats from olive oil.
- Pear fiber supports digestion + gut balance.
- Antioxidants from fruit + olive oil reduce inflammation.
- Balanced carbs for steady energy.
Substitutions
- Milk → Greek yogurt for extra creaminess.
- Sugar → honey or maple syrup.
- All‑purpose flour → almond flour blend (½ almond, ½ AP).
- Pears → apples, figs or apricots.
Storage
- Keeps 3–4 days at room temperature, covered.
- Refrigerate for up to 1 week.
- Freezes well for up to 2 months (wrap tightly).
- Best served at room temperature.
History
Olive oil cakes have been part of Greek and Mediterranean baking for centuries, especially in regions where butter was scarce and olive oil was abundant. Fruit‑topped cakes were common in rural households using seasonal produce like pears, figs and grapes. Your pear‑forward version aligns beautifully with traditional Greek rustic desserts.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
Face by Stace 