Cinnamon Pear Cake
Indulge in the warm, comforting flavors of fall with this Cinnamon Pear Cake, a moist and tender dessert that combines sweet, ripe pears with the aromatic spices of cinnamon and nutmeg. Perfectly balanced with a buttery base and optional crunchy pecans or walnuts, this cake is as inviting as it is easy to make. The recipe comes together in under 90 minutes, featuring a simple yet elevated pairing of fresh fruit and cozy spices, making it an ideal choice for family gatherings, holidays, or a casual weeknight treat. A final dusting of powdered sugar adds a delicate sweetness and an elegant touch to this rustic yet sophisticated dessert. Whether served with a dollop of whipped cream or enjoyed on its own, this cinnamon-scented pear cake is sure to become a favorite for any occasion.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups whole milk
- 2 medium ripe pears, peeled, cored, and diced
- 0.5 cups chopped pecans or walnuts (optional)
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Gently fold in the diced pears and chopped nuts (if using) with a spatula.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Once the cake is completely cooled, dust the top with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2119 mg | 92% | |
| Total Carbohydrate | 573.8 g | 209% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 359.8 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 523 mg | 40% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
