Cinnamon pear cake

Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake.
Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake.

I’ve mentioned my mom several times on his blog. Most days I wish she took the time to show me how to cook and bake at early age, but some days I’m happy she didn’t. No matter what mood I’m in, thinking of her always makes me smile. Despite having 3 kids, working a full-time job to which she had to commute daily, she found time to always make sure we have a home cooked dinner every night and bake something sweet over the weekend.

I remember every time we had more fruit than we could eat she roughly chop some and add it to a cake. It was her signature cake, so to speak. She have made it so many times she knew it by heart. 

Cinnamon pear cake recipe

Today my friends and I are back sharing some of our favorite recipes in honor of Mother’s day. Check them out below. Thinking of my mom I made this pear cake.

Mothers-Day-Recipes-2

1. Coconut Cupcakes from That Skinny Chick Can Bake
2. German Apple Cake from Magnolia Days
3. Baked Lemon Pasta with Broccoli and Shrimp from What Smells So Good
4. Cinnamon Pear Cake from Roxana’s Home Baking
5. Strawberry Whiskey Sour from Girl in the Little Red Kitchen
6. Huevos Rancheros from Crumb Blog
7. Triple Lemon Cake from Created by Diane
8. Banana Chocolate Chip Bread from Chocolate Moosey
9. Lemon Thyme Shortbread from Jen’s Favorite Cookies
10. Pineapple Coconut Sweet Rolls from Pineapple and Coconut
11. Caramilk Stuffed No-Knead Brioche from Gotta Get Baked
12. Mom’s World Famous Sponge Cake from Hungry Couple NYC
13. Brown Butter Pecan Fudge Ripple No-Churn Ice Cream from Cupcakes and Kale Chips

 

Cinnamon pear cake recipe

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 2 hours

Yield: 8-10 servings

Cinnamon pear cake recipe

Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 2/3 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup milk
  • 1 pear cut in roughly chunks
  • 1 1/2 cups cool whip
  • cinnamon for dusting

Instructions

  1. Heat the oven to 350F. Grease a 9" round baking pan. Set aside.
  2. In a mixing bowl with the paddle attachment on, cream the softened butter with the sugar until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  4. Add the flour mixed with baking powder, salt and cinnamon alternately with the milk.
  5. Beat until just combined. Spread the batter evenly into the prepared pan.
  6. Top with the pear chunks.
  7. Place the cake in the oven and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Let the cake cool completely in the pan.
  9. Once cooled, remove from the pan and top with the whipped topping.
  10. Dust with cinnamon, if desired.
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Happy baking,

Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. says

    Cinnamon and pears are such an awesome combination. This is a great cake to make for mom (or anyone else for that matter).

  2. says

    It beautiful the words that you share of your mother. It is in awe that most look back and with wonder at all that mothers were able to do and always with love and much tenderness.
    Memories are the dearest gift that may be given. They are what sustain and get us through the day.
    Such a beautiful and sweet cake. Blessings dear. Catherine xo

  3. says

    Moms are the best. Yours sounds a lot like mine, Roxana – a house full of kids, a full time job but still, coming home to make a meal from scratch. I don’t think I’ll ever be that strong. I love that you made your mom’s signature cake for today’s post. This looks amazing! I can tell just by looking at your gorgeous photos how moist and fluffy the texture of the cake is. Those soft juicy chunks of pear just takes it over the top.

  4. says

    Wishing you a very happy and a fab mother s day Roxanna :) the cake is a delight- i can imagine the flavors tingling and tickling my tongue- the sweet pears and the earthy cinnamon- one cant want more in life

  5. says

    Oh, I love a moist cake full of fruit! Your mom’s cake is sure to make my family happy, too! I love that you used pears :)

  6. says

    I always knew my mom worked incredibly hard but the more I grow up and the more busy life gets the more I appreciate all that she did for me and my brother. It is not easy by any means to run a house and raise children.

  7. says

    Hi Roxana! This cake looks wonderful and I love that is has pears! Thank you so much for sharing your wonderful recipe at Best of the Weekend and pinned! Hope you’re having a fabulous week!

  8. min says

    I used the basics of this recipe, but switched some ratios around and added some things…more brown sugar instead of white, nutmeg and cardamom, wholemeal flour, 1/3 of the flour replaced by almond meal….also mixed strawberries, cranberries and almond flakes into the mixture. To serve, I drizzled brown sugar/butter/icing sugar syrup over individual servings and sprinkled with toasted almond flakes…so good! It’s probably denser than your recipe, when served the texture resembles pudding. Absolutely delicious. Thanks for sharing this recipe :)

  9. says

    Very tasty, light cake — good for breakfast or morning meetings! I will note that 45 minutes was too long in my oven — I took mine out at about 38 minutes and it’s on the verge of being overcooked. Next time, I’ll cook it for 35 mins and hope for a more moist cake.

    • says

      Hi Melanie

      Thans for the comment! I’m glad to hear you enjoyed the cake.
      Oven temperature varies from oven to oven, even when an oven temperature is used, that’s why I mention to test the cake by inserting a wooden pick in the center.

      Thanks,

      Roxana

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