Cinnamon Spiced Pear Cake

by Zehorit Heilicher, Tastemaker in Residence - Recipe and images by Lauren Caris Cooks

This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes. -  VEGETARIAN

Delicate spice, sultry pear and fluffy sponge come together in this easy, quick cake recipe for a perfect Autumnal snack. I promise you’re going to love it.

How could you not love a cake that looks as light and fluffy as this?! It’s such a dream to make (and eat). I’ve been wanting to put pear in a cake for ages, there’s a little bakery near us which makes “Schoko Birnen Muffins” which are Pear and Chocolate Chunk Muffins and they are AWESOME. Like, words cannot describe. They don’t have pear chunks, the pear seems like it’s blended and used as part of the mixture which keeps the muffins SO moist, it’s just incredible. Can you tell how much I like pear in cakes? If you like muffins, you’ll probably also like these healthy Raspberry and Coconut Muffins we made earlier on in the year!

The cinnamon sugar on top of the cake adds a slight crunch and a subtle spiciness which complements the pears beautifully. Pears, especially when cooked, are very subtle in flavour so encouraging their sweetness with a little spice only serves to bring out their flavour even more.

I love these one bowl recipes, and I think you will too, so grab a cup of tea and join me with a slice of cake, it’s a goodun’!

Cinnamon Spiced Pear Cake


225g Caster Sugar
2 Eggs
185g All Purpose Flour
1 and 1/2 Teaspoons Baking Powder
115g Butter
140ml Milk
2-3 Pears (peeled and thinly sliced)

For the Topping

15g Caster Sugar
1/2 Teaspoon Ground Cinnamon

You will need

9 x 13 inch baking tray, lined with parchment paper


  1. Preheat the oven to 160 degrees Celsius. Line the baking tray with parchment paper.
  2. 1. Using an electric handwhisk, beat the eggs and the sugar together for a minimum of two minutes, until you have a very pale, creamy mixture and the whisk leaves a trail behind it.
  3. 2. In a saucepan, add the milk and the butter and heat on a low heat until the butter is completely melted and the mixture has just started to bubble at the edges. Slowly add the mixture onto the egg mixture and mix well with the electric whisk.
  4. 3. Sift the flour and the baking powder over the egg mixture and gently fold in until just combined with no remaining lumps.
  5. 4. Arrange the pear slices evenly over the top of the cake. Don’t worry about being too precise, they are going to sink in anyway.
  6. 5. Bake for 35-45 minutes until a skewer inserted into the cake comes out clean.
  7. 6. While the cake is cooling, mix together the caster sugar and the cinnamon for the topping. once the cake is cooled, turn it out onto a wire rack and sprinkle the sugar mixture on the top. Cake can be stored in an airtight container for up to 4-5 days, but is best eaten the same day it is prepared.


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