Easy Pear Cake Cinnamon Sugar

This easy pear cake is my go-to when I want a cozy dessert that looks impressive but needs just a few pantry basics. Sliced ripe pears become soft and juicy in the oven, while vanilla and cinnamon create a homey aroma that always draws everyone into the kitchen. The sour cream keeps the crumb moist and tender, making it a sliceable treat for breakfast, dessert, or with afternoon tea.

I first baked this pear cake on a weekend when I had a bowlful of too-ripe pears and no plan for dessert. Now my friends request it every time they visit because it has become our favorite comfort bake.

Ingredients

• All purpose flour: Provides structure and a comforting crumb Check for freshness by rubbing a little between your fingers It should feel smooth not gritty
• Baking powder: Makes the cake rise and light Look for a brand without any off flavors
• Baking soda: Reacts with sour cream for a tender texture Test with a splash of vinegar If it fizzes it is good to go
• Ground cinnamon: Brings warmth that complements the pears Go for fresh and fragrant cinnamon for the best flavor
• Butter: Adds rich flavor and moisture Use quality butter for best results and let it soften at room temperature
• Granulated sugar: Sweetens the cake evenly Pure white sugar works best and blends smoothly
• Eggs: Bind the cake and keep it stable Choose large eggs at room temperature for easier mixing
• Vanilla extract: Provides deep aroma Use pure vanilla for more pronounced flavor
• Sour cream: Keeps the cake moist and light Full fat is best for richness and flavor
• Ripe pears: Star of the cake Choose Bartlett or Anjou and leave the skins on for color and taste

Step-by-Step Instructions

Preheat the Oven and Prepare the Pan:

Heat your oven to 350 degrees Fahrenheit and grease a nine inch round cake pan Line the bottom with parchment paper to prevent sticking and make releasing the cake easier

Combine Dry Ingredients:

In a medium bowl whisk flour baking powder baking soda salt and cinnamon together Mix thoroughly to evenly distribute the leavening and spice Set aside

Cream Butter and Sugar:

Place softened butter in a large mixing bowl Add granulated sugar Beat them together using an electric mixer on medium speed for three to four minutes The mixture should look pale and fluffy Proper creaming traps air which lifts the cake

Add Eggs and Vanilla:

Add eggs one at a time Beating each in fully before adding the next Pour in vanilla extract Continue beating until everything is fully mixed This helps create a strong but light batter

Incorporate Dry Ingredients and Sour Cream:

Gradually add the dry ingredients to your creamy mixture Alternate with spoons of sour cream Start and finish with the dry mix Stir gently and only until just combined to prevent over mixing which can toughen the cake

Transfer Batter and Arrange Pears:

Pour batter into the prepared pan Use a spatula to even out the top Slice your pears then arrange them over the batter in a circular pattern letting edges overlap for a beautiful finish

Add Cinnamon Sugar Topping:

In a small bowl stir together ground cinnamon and granulated sugar Sprinkle this mixture evenly over the pears This creates a crisp caramelized top during baking

Bake the Cake:

Slide the pan into your preheated oven Bake for forty to forty five minutes or until a toothpick comes out with a few moist crumbs If the top is browning too quickly lay a loose sheet of foil over the cake for the last ten minutes

Cool and Unmold:

Let the cake cool in its pan for ten minutes Run a knife around the edge and gently lift it onto a wire rack Cool completely before slicing for the cleanest cuts

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The sour cream is my favorite part of this cake It is the reason each slice stays tender and moist I have fond memories of turning extra pears into this cake for lazy Sunday breakfasts with my family Cups of tea and thick slices make those mornings feel extra special

Storage Tips

To keep your cake fresh store it in an airtight container on the counter for up to two days If you want it to last longer move it to the fridge where it will keep for up to five days For longer storage wrap slices tightly in plastic and freeze for up to three months I prefer warming a slice in the oven for about ten minutes which revives the texture and brings the flavors back to life

Ingredient Substitutions

Greek yogurt works really well if you do not have sour cream on hand You will get a slightly tangier bite but the cake remains moist For more warmth add a pinch of ground ginger or nutmeg Some days I stir in chopped walnuts for crunch or change up the pears for apples when they are in season

Serving Suggestions

This pear cake is delicious on its own but it pairs beautifully with a dollop of vanilla whipped cream or a scoop of ice cream For a simple breakfast treat just serve a slice with coffee or tea When serving to guests I sometimes drizzle a little honey over the top or add a sprinkle of toasted nuts

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Cultural and Historical Notes

Pear cakes are popular in many parts of Europe where fruit based cakes are a tradition in fall and winter Baking with pears celebrates the short season when they are at their best and encourages using every bit of fruit Pears bake up tender and sweet making them an ideal addition to spiced cakes and bakes I love knowing this recipe connects me to generations of home bakers

Commonly Asked Questions

→ Can I use other fruits instead of pears?

Yes, apples or stone fruits like peaches work well, but be mindful of their moisture content and slice thinly.

→ Is it necessary to peel the pears?

No, the skin adds texture and holds the slices together during baking. Wash the pears thoroughly before using.

→ Can I replace sour cream with another ingredient?

Greek yogurt makes an excellent substitute, providing a tangy note and maintaining a moist crumb.

→ How do I know when the cake is baked?

Check by inserting a toothpick into the center; it should come out mostly clean with only a few moist crumbs.

→ How should I store leftovers?

Keep the cooled cake in an airtight container in the fridge for up to five days or freeze for up to three months.

→ What kind of pan works best?

A 9-inch round cake pan ensures even baking and a perfect thickness for the pear topping.