If you or someone you know has a pear tree, then you know that from August to September you have a second part-time job just finding people willing to take them! I mean, one person can only eat so many pears before the start to go at least a little crazy, right? I developed this recipe several years ago whilst still living with my parents, who’s yard sports an absolutely thriving, blossoming, prosperous pear tree that, come late summer, grows pears like a rabbit grows babies (way too many, and way too fast!), I mean, seriously, they’re like the zucchini of fruit trees. This cake is one of my most anticipated fall recipes; it has a light, soft texture and the taste is truly Autumn in a bite. The sweetness of the pear cuts the spice of the cake perfectly. No need to rely on an icing or glaze for sweetness, this cake is perfectly balanced on its own. This is also a highly accessible recipe as it is essentially an elevated vanilla cake at its core, which means that you can make it out of a boxed cake mix if that is better for you. For instructions on how to make this recipe from a boxed cake mix, read the drop down menu underneath the regular recipe. Anyways, let’s make some cake!
Ingredients:
Recipe makes one 9in. cake or 12 cupcakes
- 1/2 cup half-melted salted butter
- 1 cup white granulated sugar (plus more to top)
- 2 large eggs
- 2 good splashes vanilla extract
- 1 1/2 cups all purpose flour
- 1 3/4 tsp baking powder
- 1 3/4 tsp cinnamon powder (plus more to top)
- 3/4 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/2 cup milk
- 2 bartlett pears
- Add your half-melted butter into a medium sized mixing bowl.
2. Add your sugar and cream together until nice and combined.
3. Next, mix in your eggs and vanilla.
4. Now, mix in all your dry ingredients (flour, baking powder, and all your spices) until smooth and combined. (Can you tell I don’t believe in mixing together dry ingredients separately?)
5. Now, mix in your milk until smooth and consistent.
6. Once combined, the batter should be a thick texture and light brown colour.
7. Spoon your batter into a greased 9in round cake pan, or a muffin tray lined with 12 cupcake liners, (today, I’m making cupcakes!)
8. Cover the top of the cake with your roughly chopped or sliced pear. Don’t be shy! Your cake will expand and your pear will shrink, so it won’t seem so much out of the oven.
9. Mix together some cinnamon sugar to top your cake. The ideal ratio for this is about one part cinnamon to three or four parts sugar.
10. Generously sprinkle the cinnamon sugar over the cake.
11. Bake cake in the oven at 350 degrees for about 30-40 mins for a 9in. cake pan or 20-30 minutes for cupcakes. Check readiness by inserting a toothpick into the middle of the cake or cupcakes and seeing if it comes out clean.
Instructions for making using box mix:
To make this recipe using a box cake mix, mix dry cake mix with 1 3/4 tsp cinnamon powder, 3/4 tsp ground ginger, 1/2 tsp ground cardamom, and 1/4 tsp nutmeg. Once combined, prepare cake mix as directed, then follow recipe as usual from step seven on. Note: this mix of spices is formulated for a box cake mix that makes twelve cupcakes, if yours makes more or less than twelve, the amount of each spice should be altered accordingly.
Thank you so much for reading my recipe! This is one of my favourite recipes, and definitely makes me more excited for pear season every year. Let me know in the comments if you make it yourself and what you think, I’d love to hear from you!
Nutritional Info.
- Calories per serving: 225
- Sugar content per serving: 20g
- Fat content per serving: 9g
- Carbohydrate content per serving: 33g
- Protein content per serving: 3g
- Any other questions about nutritional info please don’t hesitate to reach out via email, socials, or in the comments and I’d be happy to help you out!
3 responses to “The Best Spiced Pear Cake”
I love this! I also do not believe in mixing dry ingredients so that was so validating. Only thing is we have a mass-producing apple tree problem rather than pears so I may give a twist on this a try with them instead next time it starts booming again!
Ooh, I’ve never thought of using apples before, but it sounds amazing!
yummy yum