Description
This Pear Cinnamon Roll Cake combines the sweet, juicy flavors of ripe pears with warm cinnamon and brown sugar swirls, all baked into a moist and tender cake. Finished with a simple powdered sugar glaze, it’s a perfect treat for breakfast, brunch, or dessert that brings the cozy taste of cinnamon rolls into a delightful cake form.
Ingredients
Scale
Cake Batter
- 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
Cinnamon Filling
- 2 teaspoons ground cinnamon
- 1/2 cup (100 grams) brown sugar
Glaze
- 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 in the cake batter.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and 1 cup brown sugar together until the mixture becomes light and fluffy, creating a smooth base for the cake.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to incorporate air, then stir in the vanilla extract for flavor.
- Mix cinnamon filling: In a small bowl, combine 2 teaspoons cinnamon with 1/2 cup brown sugar to create the cinnamon swirl layer.
- Combine dry ingredients and pears: In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add this dry mix to the wet batter, alternating with the diced pears, folding gently to avoid overmixing and to distribute the pears evenly.
- Layer the cake batter: Pour half of the batter into a prepared cake pan, then sprinkle the cinnamon filling evenly over it. Pour the remaining batter over the cinnamon layer, gently spreading to cover.
- Bake the cake: Preheat the oven to 350°F (175°C). Bake the assembled cake for 30-35 minutes or until a toothpick inserted into the center comes out clean, indicating it’s fully baked.
- Cool and glaze: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Prepare the glaze by mixing powdered sugar with milk until smooth, then drizzle over the cooled cake before serving.
Notes
- Use ripe pears for the best flavor and moisture in the cake.
- To prevent the pears from browning during prep, you can toss them briefly in a little lemon juice.
- If you prefer a thicker glaze, reduce the milk slightly; add more milk for a thinner glaze.
- This cake pairs wonderfully with a cup of coffee or tea for an indulgent breakfast or snack.
- You can substitute brown sugar in the filling with white sugar if preferred, but brown sugar gives a richer flavor.
- Make sure not to overmix the batter once the flour is added to keep the cake tender.
