Easy Pear Cake Cinnamon Sugar (Printable Version)
# What You'll Need:
→ Cake Base
01 -
200 g all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon fine salt
05 -
1 teaspoon ground cinnamon
→ Wet Ingredients
06 -
115 g unsalted butter, softened
07 -
150 g granulated sugar
08 -
2 large eggs
09 -
2 teaspoons pure vanilla extract
10 -
120 g sour cream
→ Topping
11 -
2 ripe pears, cored and thinly sliced
12 -
1 teaspoon ground cinnamon
13 -
1 tablespoon granulated sugar
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease a 23-cm round cake pan and line the base with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon. Sift to incorporate air and ensure an even mix.
03 -
In a large bowl, beat softened butter with 150 g sugar on medium speed until light and fluffy, about 3 to 4 minutes.
04 -
Add eggs one at a time, fully mixing each before adding the next. Beat in vanilla extract until combined.
05 -
Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Begin and end with the dry mixture, mixing gently until just combined.
06 -
Pour the batter into the prepared pan and smooth the surface evenly with a spatula.
07 -
Layer pear slices decoratively on top, overlapping in circles. Mix 1 teaspoon cinnamon with 1 tablespoon sugar and sprinkle evenly over the pears.
08 -
Bake on the centre rack for 40 to 45 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
09 -
Let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
# Helpful Notes:
01 -
Let the cake batter rest for 10-15 minutes before baking to hydrate the flour and yield a lighter crumb.
02 -
Unpeeled pears retain texture and visual appeal; no need to peel before slicing.
03 -
Store cake in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.