Cinnamon Spice Pear Cake
A cinnamon and spice cake with chopped bosc pears. Topped with brown sugar, cinnamon and pecans.
Equipment
- 1 stand mixer
- 1 9-inch cake pan
- 1 cooling rack
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
Instructions
- Preheat oven to 350℉. Grease and flour a 9-inch round cake pan.
- Combine all dry ingredients together in a large bowl. Whisk together until ingredients are well incorporated. Set aside.
- In a mixer bowl add butter and sugar. Cream for two minutes until fluffy.
- Gradually add egg and vanilla until combined.
- Gradually add yogurt and milk until combined.
- Slowly add the flour mixture to wet mixture. Mix until just combined. Do not overmix.
- Using a spatula, gently fold pears into the batter until they are spread throughout.
- Pour prepared batter into the cake pan, evenly spread out and set aside.
- Topping: combine brown sugar, cinnamon and pecans.
- Spread the topping evenly over the cake batter.
- Bake in middle rack for 40-50 minutes or until the toothpick has a few moist crumbs on it.
- Cool on a rack for a few minutes before you serve.
Notes
I used bosc pears; they hold shape better while baking.