The rich flavors of the brown sugar and the fresh pears blend beautifully in this decadent cinnamon cake. Serve with coffee.
- 10 tablespoons unsalted butter, softened, divided
- ½ cup brown sugar
- 4 Starkrimson USA Pears, peeled, cored, and wedged
- 1 tablespoon lemon juice
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup milk
- Walnut to garnish
Preheat oven to 350 degrees. Grease the bottom and sides of a round pan with 2 tablespoons of butter. Sprinkle with brown sugar.
Brush pear wedges with lemon juice and arrange in the bottom of pan.Combine flour with baking powder, salt, and cinnamon. Set aside.
Using an electric mixer, beat remaining butter with sugar until light and fluffy. Stir in eggs and vanilla. Add flour mixture and milk in alternating order slowly, beating over low speed after each addition. Spoon batter evenly over pears in pan.
Bake for 30 minutes or until toothpick inserted in the middle comes out clean. Let cool for 30 minutes before inverting over serving platter. Decorate with walnuts and serve.
- Serving Size: 1 Slice
- Calories: 400
- Carbohydrate: 59g
- Dietary Fiber: 4g
- Protein: 5g
I made this without knowing what size of pan to use. I used 8″ and this cake took 20 minutes longer to bake through than the original 30 minutes in the recipe. I only used 3 Starkrimson pears, and I am so glad that I did. I thought the cake was going to be too sweet, but it was not sweet at all, so you may want to up the sugar in it. I will make it in the future but will definitely have to tweak the recipe.