Photo of Pear Poppy Seed Cake by WW

Pear Poppy Seed Cake

Points® value
Total Time
1 hr 5 min
20 min
45 min
Pear purée is a natural sweetener. Try using other puréed fruits, such as prunes and apples, to cut back on the sugar factor in some of your favourite baked goodies.



2 large, peeled and cored

1% low-fat buttermilk

¼ cup(s)

Almond extract

¼ tsp(s)

All-purpose flour

1 cup(s)

Baking powder

2 tsp(s)

Poppy seeds

2 tbsp(s)

Ground ginger

1 tsp(s)

Baking soda

¼ tsp(s)

Table salt

¼ tsp(s)

Salted butter

6 tbsp(s), softened

Egg whites

3 serving(s)


½ cup(s)


  1. Heat oven to 350°F (175°C). Coat an 8-inch (20 cm) square cake pan with cooking spray; dust with flour.
  2. In microwavable bowl, heat pears until tender, about 2 minutes on high.
  3. Strain 1/4 cup pear juice into measuring cup. Add buttermilk and stir in almond extract.
  4. Mash pears with fork until they're about the texture of applesauce.
  5. Whisk together flour, baking powder, poppy seeds, ginger, baking soda and salt.
  6. In a separate bowl, cream butter with a mixer on medium speed until light; add pear purée and mix to combine. Alternately add dry ingredients and pear juice mixture in three additions, starting with dry mixture.
  7. In another bowl, whip egg whites with mixer until almost stiff. Add sugar slowly and whip until stiff. In three additions, fold whites into pear mixture. Pour into pan.
  8. Bake until cake springs back in middle when lightly touched, about 45 minutes. Cool on rack and serve.