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Pear Cake with Cinnamon Sugar
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Irresistible cinnamon sugar pear cake perfect for any occasion or weeknight treat.
Ingredients:
  • For the cake:
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 stick/4 tablespoons) cold, unsalted butter, cut into thick slices
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • For the topping:
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 3 large or 4 medium Anjou, Bosc or Bartlett pears
  • Whipped cream, for serving (optional)
Instructions:
  • Preheat your oven to 400°F and position a shelf in the middle. Butter a 9-inch cake pan or fluted tart tin with a removable rim, dust with flour, and tap out any excess.
  • Prepare the batter: Combine flour, sugar, baking powder, and salt in a food processor and pulse until mixed. Add butter, pulse until mixture looks like coarse meal. In a measuring cup, lightly beat milk, egg, and vanilla. Pour into the food processor and mix until dough is smooth. Spread evenly in cake pan using a spoon or spatula.
  • Prepare the pears: Cut each pear in half, use a melon baller to remove the cores and stems, then slice the halves into 1/4-inch-thick slices.
  • Create a fragrant cinnamon sugar blend by thoroughly mixing sugar and cinnamon in a small bowl until fully incorporated.
  • Arrange the pears in a circular pattern on top of the batter, slightly overlapping them to cover the surface. Sprinkle with cinnamon sugar.
  • Place the pan on a baking sheet and bake for 30 minutes, or until a skewer inserted into the center comes out clean and the edges are golden.
  • Serve the cake: Allow the cake to cool in the pan for 10 minutes. If using a pan with a removable rim, gently loosen the edges with a knife and release the rim. Cut into slices in the pan and serve warm or at room temperature, topped with a dollop of whipped cream.

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