Pear Cake with Cinnamon Sugar

Favorite FallBakingCakePear

This super-easy cake is laced with cinnamon and sugar and topped with ripe pears. It's perfect for entertaining or as a replacement for Christmas morning cinnamon rolls. But don’t save it only for special occasions. This pear cake comes together so easily, you’ll want to make it every night of the week!

Photography Credit: Sally Vargas

This simple cake topped with a thick layer of cinnamon-laced pears is a variation of an apple cake my mother often made.

I am guessing the origin of this cake is German. It’s an everyday kind of cake, and the ‘cake part’ is not too sweet; it’s basically a foil for the fruit on top.

When I ventured from apples into the land of pears, I was pleasantly surprised. I am now a convert! Pears turn soft, almost creamy when they bake. My husband swore there was custard involved, but as you will see, there is not!

A RIFF ON GRANDMA’S APPLE CAKE

My mother called this cake Grandmother’s Apple Cake. I always assumed it was my grandmother’s cake, but then it dawned on me that it was her grandmother’s recipe. Who really knows how many generations back it actually goes?

Sundays at my grandmother’s house meant lots of visiting relatives for Sunday lunch and an extra cake or two on the kitchen table for the children. Mom did not enjoy (understatement!) cooking or baking, but the nostalgia of her childhood and the call of her sweet tooth would motivate her to make this special treat.

Whether you use apples in this recipe or opt for this version made with pears, this casual cake is sure to be a hit. If you want to fancy it up for teatime or an after supper dessert, add a dollop of whipped cream.

Pear cake with slices out on a plate.

WHAT IS THE BEST PAN FOR THIS CAKE?

A 9-inch round cake pan or tart pan with a removable rim, set on a baking sheet, is the best choice for this cake. In a pinch, you could use an 8-inch cake pan, but the surface will not hold as many pears, and that’s a compromise I would not want to make unless pressed!

WHAT ARE THE BEST PEARS FOR THIS CAKE?

The pears in this cake should be ripe, since they do not soften well when they bake if they are hard to begin with. The choices are many—this is a throw-together cake, not a fancy one, so use what you can find.

That said, Bosc, Anjou, and French butter pears keep their shape well when baked, while Bartlett pears are somewhere in the middle, and Comice pears tend to lose their shape.

I usually use Anjou pears since they are easy to find and work well. Since this is such a rustic, simple cake, I don’t bother to peel them, which also saves time.

Slice of homemade pear cake on a plate with a fork.

CAN YOU MAKE THIS CAKE AHEAD?

The $64,000 question always is, can I make it ahead?

I’m sorry to disappoint you, but this cake is best eaten on the day it is made. BUT, if you cover it well with foil and store it at room temperature, you won’t cry if there’s some left over the next day!

EAT CAKE FOR BREAKFAST!

This cake is so easy, my mom often made it for breakfast on the spur of the moment. It’s a great recipe to have in your back pocket when guests are staying over, and you don’t want to fuss with more involved recipes like cinnamon rolls or coffee cake.

It’s such a quick cake to make; it brings joy to any non-occasion with its simplicity and deliciousness.

NEED MORE CAKE IN YOUR LIFE?

Pear Cake with Cinnamon Sugar Recipe

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Yield: Serves 6-8

Ingredients

For the cake:

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (1/2 stick/4 tablespoons) cold, unsalted butter, cut into thick slices
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla

For the topping:

  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 3 large or 4 medium Anjou, Bosc or Bartlett pears
  • Whipped cream, for serving (optional)

Method

1 Preheat the oven: Set a shelf in the middle of the oven. Preheat the oven to 400ºF. Butter a 9-inch cake pan or a 9-inch fluted tart tin with a removable rim. Dust with flour and tap out the excess.

2 Make the batter: In the bowl of a food processor, pulse the flour, sugar, baking powder, and salt until blended. Add the butter pieces and pulse until the mixture resembles coarse meal.

In a measuring cup, lightly beat the milk, egg, and vanilla with a fork until blended. Add to the bowl of the food processor and process until the dough is smooth.

With the back of a spoon or a small offset spatula, spread the batter evenly in the cake pan (the batter will be thick).

Flour in the food processor. Pear cake batter in the food processor.

3 Slice the pears: Halve the pears. Use a melon baller to cut out the cores and remove the stem ends. Slice the halves into 1/4-inch-thick slices.

Sliced pears on a cutting board.

4 Make the cinnamon sugar: in a small bowl, mix the sugar and cinnamon until combined.

5 Top the cake: Starting at the outside edge, arrange the pears over the batter in a circular pattern, overlapping them slightly to cover the batter. Sprinkle with the cinnamon sugar.

Easy Pear cake batter in a fluted tart tin with sliced pears partially arranged on top Easy Pear cake in a fluted tart tin with sliced pears arranged on topPear coffee cake in a fluted tart tin dusted with cinnamon and sugar

6 Bake the cake: Set the pan on a baking sheet and bake for 30 minutes, or until a skewer inserted into the middle of the cake comes out clean, and the cake looks golden at the edges.

7 Cool and serve the cake: Let the cake rest in the pan for 10 minutes. If you used a pan with a removable rim, go around the edge the cake with the tip of a knife to release the edges. Set the pan on top of a small bowl and let the rim drop away.

Cut into slices from the pan and serve warm or at room temperature. A dollop of whipped cream is always a nice touch.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

More from Sally

3 Comments / Reviews

No ImagePear Cake with Cinnamon Sugar

Did you make it? Rate it!

  1. Judy

    This cake was delicious! Very easy to make and very satisfying. I added a few drops of almond extract along with the vanilla. My pears, D’Anjou, were not quite ripe but it was still wonderful! Thank you!

  2. Kathy Wbite

    I’m sorry i didn’t like the Pear Cake. The cake needs to be more sweeter. I used my own pears and even thought that was the problem. So made it with store bought pears. Very bland. I won’t make it again.

  3. Alene

    Sounds perfect. It sounds very much like an old Laurie Colwin recipe called cranberry pie, but it wasn’t a pie. It was easy and perfect, just like this one sounds. I’m going to give it a try with gluten free flour. There’s so little flour in the recipe that it should work with a good one-to-one substitute. Thank you!
    >

Pear cake on a white plate.Pear Cake with Cinnamon Sugar