Easy Pear Cake with Cinnamon Sugar
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This pear cake is simple and delicious. It's perfect for any occasion with a moist cake base and sliced pears on top. The sweetness of ripe pears blends with vanilla and cinnamon for a delicious treat.
For more easy cake recipes you'll love, check my recipes for strawberry cake, blueberry nectarine cake and lemon blueberry loaf cake. And use my homemade vanilla extract for the best flavor.
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⭐️ Why this recipe works
- Moist and Tender: The sour cream adds moisture and richness, resulting in a tender crumb. *This chocolate banana bread also uses sour cream, and it creates the most incredible light, moist cake!
- Flavorful: Ground cinnamon and vanilla extract enhance the natural sweetness of the pears.
- Balanced Texture: Combining baking powder and baking soda provides the perfect rise and structure.
🧾 Ingredients notes
- All-purpose flour: Provides the structure for the cake.
- Baking powder: Helps the cake rise.
- Baking soda: Reacts with the acidic sour cream to leaven the cake.
- Ground cinnamon: Adds warm spice that complements the pears.
- Butter (salted or unsalted): Adds richness and moisture.
- Granulated sugar: Sweetens the cake.
- Eggs: Provide structure and stability.
- Vanilla extract: Adds depth of flavor.
- Sour cream: Keeps the cake moist and tender.
- Ripe pears: Offer natural sweetness and a lovely texture. *There is no need to peel the pears for this recipe.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Pear Cake with Cinnamon Sugar recipe step-by-step
- Preheat the oven: Preheat to 350°F (175°C), grease a 9-inch round cake pan, and line the bottom with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream the butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, alternating with sour cream. Begin and end with dry ingredients, mixing just until combined.
- Transfer the batter: Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Arrange the pear slices: Lay pear slices on top of the batter in a circular pattern, slightly overlapping each slice for decoration. Mix 1 teaspoon of ground cinnamon with 1 tablespoon granulated sugar. Sprinkle this sugar over the top of the cake before baking.
- Bake the cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
📖 Substitutions and variations
- Sour cream: Replace with Greek yogurt for a tangier flavor.
- Spices: Add a pinch of nutmeg or ginger for extra warmth.
- Nuts: Fold in chopped walnuts or pecans for added texture.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Butter Temperature: Softened butter should be slightly cool to the touch, not greasy. If it's too warm, it won't cream properly with the sugar.
- Resting the Batter: Let the batter rest for 10-15 minutes before baking. This can help improve the cake's texture by allowing the flour to fully hydrate.
- Flour Sifting: Sift the dry ingredients to incorporate air and ensure even mixing, which results in a lighter cake.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled cake in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months.
- Reheat: Warm slices in a 300°F (150°C) oven for 10-15 minutes to refresh the cake.
❓Recipe FAQ's
What should I do if my cake is browning too quickly?
If the top is browning too fast, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
Why did my cake sink in the middle?
This can happen if the oven door was opened too early, the batter was over-mixed, or if there was too much leavening agent.
Can I use flavored extracts?
Yes, almond or rum extract can add a unique twist to the cake's flavor profile.
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Easy Pear Cake with Cinnamon Sugar
This Pear Cake is a delicious dessert featuring a moist and tender cake with sliced pears on top. This cake combines the sweetness of ripe pears with a hint of vanilla and cinnamon, perfect for an easy cake.
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Servings: 8 Servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 ripe pears, cored and thinly sliced
For the cinnamon sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated (or demerara) sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula.
- Arrange the pear slices: Lay the pear slices on top of the batter in a circular pattern, slightly overlapping each slice for a decorative effect. Mix the sugar and cinnamon in a small bowl and sprinkle over the top of the cake.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Pears: For the best texture and flavor, choose ripe but firm pears. Bosc, Anjou, or Bartlett pears work well for this recipe.
- Sour Cream Substitute: You can substitute the sour cream with Greek yogurt if preferred.
- Storage: Any leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Serving Suggestion: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition
Calories: 331kcal | Carbohydrates: 48g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 202mg | Potassium: 191mg | Fiber: 3g | Sugar: 30g | Vitamin A: 490IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1.3mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Hi Debs,
I love this cake and have made it before with a rose vanilla gin. I want to make it again for a birthday but was thinking about “elevating it” by adding a frosting instead of powdered sugar to give it more of a birthday feel. Any ideas on what type/flavor of frosting would pair nicely with it?
Hi Meghan. A nice light raspberry buttercream would go really well with the rose and gin flavors. I would make a vanilla Swiss meringue buttercream and fold in some fresh crushed raspberries right before you frost the cake. You can also use freshly whipped cream with fresh raspberries folded in. Let me know how it goes.