Cinnamon Sugar Pear Cake
Print recipe| Serves | 6 - 8 servings |
| Inspiration | Epicurious |
Ingredients
- 1 1/4 Cups all purpose flour
- 1 Tsp baking powder
- 1/4 Tsp salt
- 1/2 cup unsalted butter (softened to room temperature)
- 3/4 cups white sugar
- 2 Large eggs
- 1 Tbsp lemon juice
- 1 Tsp freshly grated lemon peel
- 3 Large ripe, but not soft pears
Topping
- 1 1/2 Tbsp white sugar
- 1/4 Tsp ground cinnamon
Directions
| Preheat the oven to 350 deg F. Butter a 9 inch springform pan. Whisk the flour baking powder and salt together in a small bowl. | |
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Using an electric beater, beat the butter in a large bowl until fluffy. Gradually beat in the 3/4 cup of sugar.  | |
| Add the eggs 1 at a time, then the lemon juice and lemon peel, beating until blended after each addition. Beat in the flour mixture. | |
| Peel the pears. Cut them in half lengthwise and then into quarters. Cut out the core and cut each quarter piece in half. | |
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Press the pear wedges halfway into the batter in a concentric circle, spacing slightly apart.  | |
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Mix the sugar and cinnamon together for the topping.  | |
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Sprinkle the topping over the pears.  | |
| Bake until the cake is browned on top and puffed in the middle (about 50 - 55 minutes). Do not over bake. A cake tester inserted in the middle, should have a tiny crumb still attached. | |
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Cut around the cake; release the pan sides. Serve the cake warm or at room temperature.  | |
| Variations | |
| This recipe can also be made with fresh cherries, plums (pitted and cut into 1/2 inch wedges) or peaches (pitted and sliced) | |