Cinnamon Sugar Pear Cake is a lovely fresh pear cake that is great for dessert or can be served as a breakfast bread.
It can be served warm or at room temperature. It will keep covered on the counter for 2 – 3 days.
The key to this recipe, is to ensure that the cake is not over cooked. The cake tester could have the smallest crumb left on it, because the cake will continue to cook a little after it comes out of the oven.
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) | |