We all know apple cake is good but what about pear cake? Pears tend to get lost in the shuffle in the fall baking season. I am here to change that with this cinnamon pear loaf cake!
Now, I’ll be honest. This loaf cake was originally made with apples and it was great. However, I’ve made countless apple cakes throughout the years and had some pears laying around the house and thought that they would taste great in this batter. Turns out I was right.
The pears seamlessly replace the apples and add such a juicy flavor to the cake. Remind me again why we don’t use pears more often?
Now, this cake is LOADED with pears. If you are a big pear fan, then I would suggest adding in 3 chopped pears as I did. If you like pears but want more of a fluffy cinnamon cake, stick with adding in just 2 pears. The cake will still have a strong pear flavor, they just won’t be the dominating factor in the cake.
Let’s talk about the pear variety. For this cake, I used a combination of Bosc and Bartlett pears. Both of these pears are good for baking. They tend to run sweet and are super soft and juicy. The natural sweetness adds to the flavor of the cake and does not overpower the cinnamon flavor in the loaf.
The cake batter in this recipe is pretty versatile. Like I mentioned above, I first tried it out with apples. If you want to do that as well, just replace the pears with the same amount of fruit. I used Granny Smith apples to keep the cake tart but still sweet.
Check out the full recipe for the pear cinnamon loaf cake below and let me know what you think!
Cinnamon Pear Loaf Cake
Ingredients
- 1 and 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 cup butter (1 stick), room temperature
- 2 large eggs, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 1/4 cup full-fat sour cream
- 2/3 cup milk
- 2-3 pears peeled, chopped, and cored
Instructions
- Preheat the oven to 350°F and line a 9 x 5-inch with parchment or grease. Set aside.
- In a medium-sized bowl whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl or in a stand mixer with a paddle attachment, cream the butter and sugars. Beat until the mixture is pale in color and fluffy, about 2-3 minutes. Once the mixture is set, add in the eggs one at a time. Make sure the eggs are fully combined and beat in the vanilla.
- On a low-speed alternate between adding the flour mixture and the sour cream. The mixture might look a little lumpy, but that is okay. Next, slowly add in the milk.
- Once the batter is complete, fold in the pears. Do not over mix the batter.
- Pour the batter into the loaf pan and sprinkle the top with cinnamon. Bake for about 50-55 minutes. The top should look golden brown when done and start to pull away from the sides of the pan. Let the cake completely cool before removing it from the pan.
- The cake should last about 4-5 days in an air-tight container. It should be refrigerated due to the fruit.
Did you make this recipe?! Let me know and share it on Instagram. Tag @crispcrumble and use the hashtag #crispandcrumble.
