Description
A delightful Pear Cinnamon Roll Cake that combines ripe pears with warm cinnamon and brown sugar for a moist, flavorful dessert. This cake is topped with a simple powdered sugar glaze, making it perfect for breakfast or an afternoon treat.
Ingredients
Scale
Cake Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 medium ripe pears, peeled and diced
- 1 cup (200 grams) packed brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (115 grams) butter, softened
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Glaze Ingredients
- 1 cup (120 grams) powdered sugar
- 2 tablespoons milk
Instructions
- Prepare the pears: Wash, peel, and dice the pears into small pieces to ensure even distribution throughout the cake batter.
- Cream butter and brown sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract to enhance flavor.
- Make cinnamon filling: In a small bowl, mix ground cinnamon with brown sugar to prepare the cinnamon swirl that will give the cake its signature taste.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt for balanced leavening and seasoning.
- Mix batter with pears: Gradually add the dry ingredients to the wet batter, alternating with the diced pears to evenly distribute and avoid overmixing.
- Layer the batter and filling: Pour half of the batter into a prepared cake pan, sprinkle the cinnamon filling evenly over it, then pour the remaining batter on top, creating the cinnamon swirl effect inside the cake.
- Bake the cake: Preheat the oven to 350°F (175°C) and bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess and ensuring the glaze sticks well.
- Prepare and drizzle glaze: Mix powdered sugar and milk until smooth and drizzle over the cooled cake for a sweet finishing touch.
Notes
- You can substitute ripe pears with apples for a different but equally delicious flavor.
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter when adding flour to keep the cake tender.
- If pears are very juicy, pat them dry slightly to avoid excess moisture in the batter.
- The cake is best served at room temperature and can be stored in an airtight container for up to 3 days.
- For a dairy-free glaze, substitute milk with almond or oat milk.
