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This simple cake topped with a thick layer of cinnamon-laced pears is a variation of an apple cake my mother often made.
I am guessing the origin of this cake is German. It’s an everyday kind of cake, and the ‘cake part’ is not too sweet; it’s basically a foil for the fruit on top.
When I ventured from apples into the land of pears, I was pleasantly surprised. I am now a convert! Pears turn soft, almost creamy when they bake. My husband swore there was custard involved, but as you will see, there is not!
A RIFF ON GRANDMA’S APPLE CAKE
My mother called this cake Grandmother’s Apple Cake. I always assumed it was my grandmother’s cake, but then it dawned on me that it was her grandmother’s recipe. Who really knows how many generations back it actually goes?
Sundays at my grandmother’s house meant lots of visiting relatives for Sunday lunch and an extra cake or two on the kitchen table for the children. Mom did not enjoy (understatement!) cooking or baking, but the nostalgia of her childhood and the call of her sweet tooth would motivate her to make this special treat.
Whether you use apples in this recipe or opt for this version made with pears, this casual cake is sure to be a hit. If you want to fancy it up for teatime or an after supper dessert, add a dollop of whipped cream.
WHAT IS THE BEST PAN FOR THIS CAKE?
A 9-inch round cake pan or tart pan with a removable rim, set on a baking sheet, is the best choice for this cake. In a pinch, you could use an 8-inch cake pan, but the surface will not hold as many pears, and that’s a compromise I would not want to make unless pressed!
WHAT ARE THE BEST PEARS FOR THIS CAKE?
The pears in this cake should be ripe, since they do not soften well when they bake if they are hard to begin with. The choices are many—this is a throw-together cake, not a fancy one, so use what you can find.
That said, Bosc, Anjou, and French butter pears keep their shape well when baked, while Bartlett pears are somewhere in the middle, and Comice pears tend to lose their shape.
I usually use Anjou pears since they are easy to find and work well. Since this is such a rustic, simple cake, I don’t bother to peel them, which also saves time.
CAN YOU MAKE THIS CAKE AHEAD?
The $64,000 question always is, can I make it ahead?
I’m sorry to disappoint you, but this cake is best eaten on the day it is made. BUT, if you cover it well with foil and store it at room temperature, you won’t cry if there’s some left over the next day!
EAT CAKE FOR BREAKFAST!
This cake is so easy, my mom often made it for breakfast on the spur of the moment. It’s a great recipe to have in your back pocket when guests are staying over, and you don’t want to fuss with more involved recipes like cinnamon rolls or coffee cake.
It’s such a quick cake to make; it brings joy to any non-occasion with its simplicity and deliciousness.
NEED MORE CAKE IN YOUR LIFE?
- Classic Coffee Cake
- Lemon Pound Cake
- Plum Walnut Skillet Cake
- Apple Coffee Cake
- Grain Free Apple Honey Cake
EASY FRESH PEAR CAKE
This easy fresh pear cake can be put together in little time and is wonderful with coffee or as a dessert anytime. Make this cake if you need something in a hurry of if you just have pears on hand you need to use. You don’t even need a mixer with this cake. It is just that easy! You could double the recipe for a larger cake. This one keeps well for several days. I don’t refrigerate this cake but do try to keep it in a cool place. You might also like our recipe for fresh pear pecan bread that is so good.
Cinnamon pear cake
Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake.
I’ve mentioned my mom several times on his blog. Most days I wish she took the time to show me how to cook and bake at early age, but some days I’m happy she didn’t. No matter what mood I’m in, thinking of her always makes me smile. Despite having 3 kids, working a full-time job to which she had to commute daily, she found time to always make sure we have a home cooked dinner every night and bake something sweet over the weekend.
I remember every time we had more fruit than we could eat she roughly chop some and add it to a cake. It was her signature cake, so to speak. She has made it so many times she knew it by heart.
Today my friends and I are back sharing some of our favorite recipes in honor of Mother’s day. Check them out below. Thinking of my mom I made this pear cake.
1. Coconut Cupcakes from That Skinny Chick Can Bake
2. German Apple Cake from Magnolia Days
3. Baked Lemon Pasta with Broccoli and Shrimp from What Smells So Good
4. Cinnamon Pear Cake from Roxana’s Home Baking
5. Strawberry Whiskey Sour from Girl in the Little Red Kitchen
6. Huevos Rancheros from Crumb Blog
7. Triple Lemon Cake from Created by Diane
8. Banana Chocolate Chip Bread from Chocolate Moosey
9. Lemon Thyme Shortbread from Jen’s Favorite Cookies
10. Pineapple Coconut Sweet Rolls from Pineapple and Coconut
11. Caramilk Stuffed No-Knead Brioche from Gotta Get Baked
12. Mom’s World Famous Sponge Cake from Hungry Couple NYC
13. Brown Butter Pecan Fudge Ripple No-Churn Ice Cream from Cupcakes and Kale Chips
Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake.
- Mix together the wet ingredients which include buttermilk, eggs, Karo® Light Corn Syrup , oil and vanilla. The sweetness and texture of the syrup helps create a moist and delicious cake.
- Fold in the pears and the nuts into the batter and pour into a greased 8 x 8 pan.
- Bake at 350 degrees F and then allow it to cool.
- Drizzle with cinnamon glaze after it has cooled for extra flavor.
Then enjoy it with friends!
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
A Lovely Vanilla Pear Cake
Apple recipes — apple cake, apple sauce, apple pie, apple cider — tend to get the most attention in fall and winter, when apples are at their peak and recipes abound. But this simple, easy vanilla pear cake recipe makes a strong case for the season’s other best fruit. The pear.
What can I say? I am in love with this moist vanilla cake loaded with chunks of fresh, ripe pears tossed just-so with cinnamon. You will be, too.
You’ll also like: Homemade Apple Sauce and Classic Apple Pie
Moist Vanilla Pear Cake: Recipe Notes
This recipe starts with a basic vanilla cake batter. Combine oil and sugar, then add the eggs, vanilla, and cinnamon. When that has lightened, you will add the dry ingredients, then fold in the pears and bake.
You do not need any specific type of pear. Any will do just make sure they are nice and ripe, and be sure to peel them. Top to bottom is the easiest way.
While this recipe makes a single 8- or 9-inch layer cake, it can easily be doubled and baked in two cake pans or a single tube pan. If you bake this in a tube pan, or vary the size of the round pans, the baking time will vary, so keep an eye.
Knowing When Your Cake Is Baked, and to Finish
Your cake is done when a cake tester or skewer inserted into the middle comes out clean, and the top feels firm but not hard, like a sponge. You may also notice the edges pulling away from the pan.
Finally, this cake is perfect just as-is, but you can also add a layer of vanilla buttercream frosting. You won’t need much, so I would use the below ratio. Combine in a bowl and mix until smooth and fluffy.
CAKE: Set the oven at 350 degrees. Generously butter an 8-by-8-inch baking pan.
Sift together the flour, baking powder, and salt. Set them aside.
In a bowl, combine the pears, cinnamon, and 1/4 cup of the sugar. Toss lightly.
In an electric mixer with the paddle attachment (if you have one) or the beaters, cream the butter and the remaining 3/4 cup of sugar on medium speed for 1 minute. Add the egg and vanilla and mix until the batter is pale and smooth.
Add the milk alternately with the flour mixture, beginning and ending with flour. Turn off the mixer and scrape the sides and bottom of the bowl in between each addition. Mix until the batter is well incorporated.
Place half the batter in the baking pan. Cover with the pears and pour any leftover juices from the bowl over the pears. Cover the pears completely with the remaining batter.
Bake the cake in the center of the oven for 35 to 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool completely on a wire rack before frosting.
FROSTING: In a saucepan, melt the butter over medium heat. Add the sugar and stir for 1 minute or until the mixture turns smooth and glossy. Remove the saucepan from the heat and set it aside to cool.
In an electric mixer with a whisk attachment, combine the vanilla, milk, and salt. Beat just to mix them. Add the cooled sugar mixture and whisk until smooth.
Add the confectioner's sugar 1/2 cup at a time, scraping down the bowl when necessary. Whisk until smooth.
Using a metal spatula, spread the frosting on the cake. Cut the cake into squares to serve.
Unsalted Butter: Unsalted butter is recommended for the browned butter, as it is less likely to burn. If you only have salted butter, it's fine to use, just watch it really carefully towards the end of cooking.
Pears: While the recipe specifies Bosc pears, the type of pear is less important than the ripeness of the pears. As so many pears are quite unripe and hard at the market, I'd go with whatever pear is closest to ripe, unless you are willing to wait a few days for them to ripen. Any pear you enjoy eating is fine here.
Sour Cream: Full fat sour cream is recommended here, as low/lower fat sour cream has a much higher water content and can negatively affect the finished cake. A full-fat yogurt would probably work here, in a pinch.
Top Tip! The ripeness of the pears is more important than the type of pear you use. Pick pears that are ripe, but still firm, to ensure that the pears cook nicely in the cake.
- 1 tablespoon butter
- 2 tablespoons cinnamon sugar
- 3 ½ cups cake flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter, softened
- 1 ⅓ cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups sour cream
- 3 medium pears, cored and finely chopped
- ¾ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup chopped pecans
- ½ cup caramel ice cream topping
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.
Spiced Pear Cake
On Christmas Eve, I was gathering everything we needed to make our big dinner when suddenly I realized that I hadn&rsquot planned a dessert. Really.
I&rsquove been in heavy baking mode this month, but I had neglected to think of something special for Christmas. Sure, I had some leftover Deep-Dish Pecan Pie, but such an occasion warrants its own dessert. So, we made a trip to our neighborhood market to peruse the possibilities. Some ingredients procured and my fingers crossed, I whipped up this cake.
This cake. This cake! This cake is what I want a winter cake to be like. Lots of those spices you only break out when it&rsquos cold. Plenty of pears, which are my favorite cold weather fruit. And, of course, a little (or a lot) sweet glaze on top. And, the texture of it is so lovely and soft and moist.
I debated what kind of glaze to put on this cake. Ultimately, I decided that I&rsquod go big with a cinnamon cream cheese glaze. I used a lot, but half the recipe will suffice, too. If you want something a little less wow-that&rsquos-sweet, try a simpler glaze like this one or just a dusting of confectioners&rsquo sugar.
I came very close to adding some nuts to this cake, but Quinn&rsquos opinion was that it wouldn&rsquot need them. And, now I agree. Although, if you wanted to toss some chopped pecans in a little melted butter with a pinch or two of cinnamon, those would be a great garnish.
Despite its last-minute origins, I can safely say that this is one of my favorite cakes I&rsquove made. I think I&rsquoll be revisiting this one again before too long.
This pear upside-down cake is packed with so much flavor! Brown sugar, butter, fall spices, and pears all together in one magical dessert.
Together, the ingredients make a wonderful balance of flavors: perfectly sweet, tangy, and nutty. You can top it with ice cream for dessert or pair with coffee or tea for breakfast.
Plus, you don&rsquot even need to be a pro at baking to master this recipe.
In fact, upside-down cakes are one of the first desserts I&rsquove ever made, and I nailed them on the first try. I&rsquom sure you will, too!
Preheat the oven to 350F. Grease a 9 inch round cake pan and line it with a circle of wax or nonstick paper. Beat the butter and sugar until creamy. Beat in the eggs, one at a time. If the mixture starts to curdle, beat in a little flour. Sift in the flour and 1 1/2 tablespoons cinnamon and beat for 2 minutes. Spoon into the prepared pan and smooth the top. Arrange the pear slices on top. Mix the sugar and remaining cinnamon and sprinkle over the pears. Bake for 1 to 1 1/2 hours, or until a skewer inserted in the center comes out clean. Cool on a wire rack. Serves 8 Typed in MMFormat by [email protected] Source: Holiday MixN Match Meals. Oct. 3/99 Posted to MM-Recipes Digest by "Cindy Hartlin" on Oct 3, 1999
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Calories per serving: 722
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