Cinnamon Spiced Pear Cake

a photo of square-cut slices from a single-layer cinnamon pear cake

5 from 4 votes

This Cinnamon Spiced Pear Cake is a spongy light cake that's easy to make and combines the subtle sweetness of pears with a hint of cinnamon. The cinnamon sugar topping adds a slight crunch and enhances the pear's natural flavors.

Prep Time40

Cook Time45

Total Time1 25

Course: Baking, Dessert

Cuisine: American, French

Diet: Vegetarian

Servings: servings

Calories: 205kcal

Equipment

1 9x13 baking tray
1 electric mixer
1 saucepan
1 sifter

Ingredients

1 cup caster sugar
2 eggs
3/4 cup all-purpose flour
1 tbsp. all-purpose flour in addition to the 3/4 cups of flour
1 ½ tsp. baking powder
1/2 cup butter
140 ml milk
2-3 pears peeled and thinly sliced

For the Topping

1 tbsp. caster sugar
½ tsp. cinnamon ground

US Customary - Metric

Instructions

Preheat the oven to 320⁰F (160⁰C). Line a 9x13 inch baking tray with parchment paper.
In the bowl of an electric mixer, beat the eggs and the sugar together for a minimum of two minutes, until you have a very pale, creamy mixture and the whisk leaves a trail behind it.
In a saucepan, add the milk and the butter and heat on a low heat until the butter is completely melted and the mixture has just started to bubble at the edges. Slowly add the mixture into the egg mixture and combine.
Sift the flour and the baking powder over the egg mixture and gently fold in until just combined with no remaining lumps.
Arrange the pear slices evenly over the top of the cake. Don’t worry about being too precise, they are going to sink in anyway.
Bake for 35-45 minutes until a skewer inserted into the cake comes out clean.
While the cake is cooling, mix together the caster sugar and the cinnamon for the topping. once the cake is cooled, turn it out onto a wire rack and sprinkle the sugar mixture on the top.

Notes

The cake can be stored in an airtight container for up to 4-5 days but is best eaten the same day it is prepared.

Nutrition