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Jessica DeHoyos

Cinnamon Spice Pear Cake

A cinnamon and spice cake with chopped bosc pears. Topped with brown sugar, cinnamon and pecans.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 1/2 Cup all purpose flour 250 g
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 Cup unsalted butter soft
  • 3/4 Cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 Cup Greek yogurt
  • 1/4 Cup milk
Topping (optional)
  • 2 TBS brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 Cup chopped pecans

Equipment

  • 1 stand mixer
  • 1 9-inch cake pan
  • 1 cooling rack

Method
 

  1. Preheat oven to 350℉. Grease and flour a 9-inch round cake pan.
  2. Combine all dry ingredients together in a large bowl. Whisk together until ingredients are well incorporated. Set aside.
  3. In a mixer bowl add butter and sugar. Cream for two minutes until fluffy.
  4. Gradually add egg and vanilla until combined.
  5. Gradually add yogurt and milk until combined.
  6. Slowly add the flour mixture to wet mixture. Mix until just combined. Do not overmix.
  7. Using a spatula, gently fold pears into the batter until they are spread throughout.
  8. Pour prepared batter into the cake pan, evenly spread out and set aside.
  9. Topping: combine brown sugar, cinnamon and pecans.
  10. Spread the topping evenly over the cake batter.
  11. Bake in middle rack for 40-50 minutes or until the toothpick has a few moist crumbs on it.
  12. Cool on a rack for a few minutes before you serve.

Notes

I used bosc pears; they hold shape better while baking.