Pear Cream Breakfast Cake
Start your morning with the comforting aroma of a fresh-baked Pear Cream Breakfast Cake—a moist and tender cake layered with juicy, ripe pears and a hint of cinnamon spice. This easy breakfast cake combines the richness of sour cream and butter with the natural sweetness of pears, creating a delightful balance of flavors in every bite. Perfectly golden on the outside and soft within, this cake is dusted with powdered sugar for an elegant finish. Whether paired with a cup of coffee or enjoyed as a midday treat, it's the ultimate way to highlight seasonal pears. Ready in just over an hour, this crowd-pleasing recipe is ideal for brunch gatherings or simple family breakfasts. If you love baking with fresh fruit, this pear cake is a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cups sour cream
- 0.5 cups milk
- 2 pieces ripe pears, peeled, cored, and thinly sliced
- 0.5 teaspoons ground cinnamon
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and the sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined. Avoid overmixing.
Gradually add the milk to the batter and mix until smooth. The batter should be thick but spreadable.
Pour half of the batter into the prepared cake pan, spreading it evenly with a spatula.
Arrange half of the pear slices over the batter in an even layer, then sprinkle with half of the ground cinnamon.
Spread the remaining batter over the pears and repeat with a second layer of pear slices and the remaining cinnamon.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust the cooled cake with powdered sugar before serving. Slice and enjoy your Pear Cream Breakfast Cake!
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 2367 mg | 103% | |
| Total Carbohydrate | 462.1 g | 168% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 258.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 458 mg | 35% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 959 mg | 20% | |
*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.
