Pear Cake with Cinnamon Sugar

Simply Recipes Guide To Cinnamon: Origins and How to Use It Whole Stick and Ground

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This easy cake topped with a thick layer of cinnamon pears is a twist on an apple pie my mom used to make.

When I ventured from apple to pear country, I was pleasantly surprised. I am now a convert! Pears become soft, almost creamy, when baked. My husband swore pudding was involved but as you will see there is none!

A riff on grandma’s apple pie

My mother called this cake grandmother’s apple pie. I always assumed my Grandma’s cake, but then it dawned on me that this was it she Grandma’s recipe. Who really knows how many generations it actually goes back?

Sundays at my grandmother’s house meant lots of visits to relatives for Sunday lunch and an extra cake or two on the kitchen table for the kids. Mom didn’t (understatement!) like to cook or bake, but childhood nostalgia and the reputation of her sweet tooth would motivate her to this special treat.

Whether you use apples in this recipe or opt for this version with pears, this casual cake is sure to be a hit. If you want to spice it up for tea time or an after dinner dessert, add a dollop of whipped cream.

A 9-inch round cake pan or tart pan with a removable rim placed 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 doesn’t hold that many pears, and that’s a compromise I’m only willing to make if pressed!

What are the best pears for this cake?

The pears in this pie should be ripe as they don’t soften well in baking if they are initially heavy. The choices are many – this is a throw-together cake, not a fancy one, so use what you can find.

However, Bosc, Anjou and French butter pears hold their shape well when baked, while Bartlett pears fall somewhere in the middle and Comice pears tend to lose their shape.

I usually use Anjou pears as they are easy to find and work well. Since this is such a rustic, simple cake, I don’t bother peeling them, which also saves time.

Can you make this cake ahead of time?

The $64,000 question is always: Can I make it?

I’m sorry to disappoint you, but this cake is best eaten the day it’s baked. BUT, if you cover it well with foil and store it at room temperature, you won’t cry if you have some left over the next day!

Eat cake for breakfast!

This cake is so easy, my mom often made it spontaneously for breakfast. It’s a great recipe to have in your back pocket for overnight guests, and you don’t want to fuss with more complicated recipes like cinnamon rolls or coffee cake.

It’s such a quick cake to make; With its simplicity and deliciousness, it brings joy to any non-occasion.

Need more cake in your life?

Classic coffee cake
Lemon Bundt Cake
Plum and Walnut Skillet Cake
Apple Coffee Cake
Grain-free apple and honey cake

preparation time
20 minutes

cooking time
30 minutes

total time
50 minutes

portions
6
up to 8 servings

For the cake:

1 Cup all purpose flour
1/4 Cup sugar
1 teaspoon baking powder
1/8 teaspoon Salt
1/4 cup (1/2 stick/4 tablespoon) cold, unsalted buttercut into thick slices
1/4 Cup milk
1 big egg
1 teaspoon vanilla

For covering:

3 tablespoon sugar
1 teaspoon Cinammon
3 large or 4 Middle Anjou, Bosc or Bartlett Pears
whipped creamfor serving (optional)

food processor

Preheat the oven:

Place a wire rack in the center of the oven. Preheat oven to 400°F. Butter a 9-inch pie pan or 9-inch ridged pie pan with removable rim. Dust with flour and tap out excess flour.
Make the dough:

In the bowl of a food processor, pulse the flour, sugar, baking powder, and salt until combined. Add the butter bits and pulse until the mixture resembles coarse flour.

In a measuring cup, lightly beat the milk, egg, and vanilla with a fork until combined. Place in the bowl of the food processor and process until the batter is smooth.

Using the back of a spoon or a small offset spatula, spread the batter evenly in the cake pan (the batter will be thick).
Slice pears:

Halve the pears. Using a melon corer, cut out the seeds and remove the stalks. Cut the halves into 1/4 inch thick slices.
Prepare cinnamon sugar:

In a small bowl, mix together the sugar and cinnamon until well combined.
Top the cake:

Starting at the outer edge, arrange the pears in a circular pattern over the dough, slightly overlapping to cover the dough. Sprinkle with the cinnamon sugar.
Bake the cake:

Place pan on a baking sheet and bake for 30 minutes or until a skewer inserted into the center of the cake comes out clean and the cake looks golden around the edges.
Cool and serve the cake:

Let the cake rest in the pan for 10 minutes. If you used a removable rimmed pan, run the tip of a knife around the edge of the cake to loosen the edges. Set the pan on a small bowl and let the rim fall off.

Slice out of the pan and serve warm or at room temperature. A dollop of whipped cream is always a nice touch.