Pear Spice Cake
Here is yet another one of my favorite rustic types of cake. It is easy to assemble, doesn’t require any fussing, and is great either for breakfast, as a mid-morning snack, or after dinner with a dollop of whipped cream. I adapted this recipe from one in a recent Sale & Pepe Italian recipe magazine, and found it a perfect choice for fall. I had planned to arrange pear halves along the top of the cake but I left my pears a tad too long to ripen and ended up simply cutting them into large chunks as they were very ripe. I also didn’t have an 8 inch pan so I used a 9 inch one which obviously creates a larger cake that isn’t as thick. I would suggest using an 8 inch spring-form pan instead though. The ingredient measurements were in metric but re-calculated for US kitchens using this Online Cooking Convertor.
Deborah Mele 2011
Pear Spice Cake
The perfect rustic cake for fall!
- 4 Ripe Small Sized Pears, Peeled And Cut Into Large Chunks
- 220 Grams (8 Ounces) All-purpose Flour
- 100 Grams (5 Tablespoons) Chestnut or Wildflower Honey
- 110 Grams (1/2 Cup Plus Two Tablespoons) Brown Sugar
- 1 Large Egg
- 150 Mls (5 Ounces) Whole Milk
- 120 (4 Ounces) Grams Butter
- 1 1/2 Teaspoons Baking Powder
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Ginger
- Zest Of 1 Lemon
- 1/2 Teaspoon Salt
- Powdered Sugar
- Preheat the oven to 350 degrees F (180 degrees C.).
- Beat together the butter and brown sugar until light.
- Add the egg, honey, lemon zest, and milk and beat until smooth.
- Sift together the flour, baking powder, salt, cinnamon, and ginger.
- Add the dry ingredients to the wet and mix just until blended.
- Grease and flour a 20 cm (8 Inch) spring-form pan.
- Pour the batter into the pan and then arrange the pear chunks on top, pressing them into the batter letting just the top of the pear chunk visible.
- Bake the cake for about 40 minutes or until a cake tester comes out clean.
- Cool, remove from the pan, and dust with powdered sugar before serving.
I was wondering how many grams of pear you used since there are many kinds of pear and some are bigger than others, especially if the ones you used are from your own garden. Last time I made the cake I had too much pear you see ;).
Maria, this sis a very rustic cake so I never weighed the pears, but simply used 4 small to medium sized pears.
Hi there )
This beautiful cake I made yesterday for Saturday gathering with my old friends.
I like its rich aroma and warm domestic taste. That was love at first bite.
Amazing recipe, thank you!! Just baked it to celebrate the fall. The spices made an excellent combination with the pears. Will definitely make it again…
This was a very nice cake. I followed the recipe exactly, except I only used 3 pears (which was plenty). But 40 minutes in the oven wasn’t nearly enough… it took a good solid hour. Also, I might have been a bit heavy-handed with the ginger…. next time (and there will be a next time, because this — as I said — is a very nice cake), I’ll use less ginger, and maybe add a bit of cardamom. Thanks for the recipe.