Cinnamon and pear cake with brown sugar and pecans. – Jessica Dee

This cinnamon spice pear cake reminds me of the Fall. It has cinnamon, nutmeg, pecans and pears. I love the crunchy topping and the soft cake. It’s good with a nice cup of hot coffee in the morning or as a dessert after a nice meal. Either way, it’s worth every bite.

Pears are said to have originated in Western Asia. There has been evidence that certain pear species have been around for 3,000 years. Greeks and Romans were skilled in cultivating different pear varieties. They actually referred to them as “gifts from the gods”. They were also instrumental in spreading them throughout parts of Europe. Then eventually European settlers brought them to the Americas, and they thrived in certain areas in the United States. There are numerous types of pears, too many to count actually.

When I go to my local grocery store, I don’t usually see a big variety of pears. I don’t even know them by their specific names. Honestly, I just recognize them as red, green or brown. After baking this delicious cake, I have a better appreciation for them.

Jessica DeHoyos A cinnamon and spice cake with chopped bosc pears. Topped with brown sugar, cinnamon and pecans.

• 1 1/2 Cup all purpose flour 250 g
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 Cup unsalted butter soft
• 3/4 Cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 Cup Greek yogurt
• 1/4 Cup milk

• 2 TBS brown sugar
• 1 1/2 tsp cinnamon
• 1/2 Cup chopped pecans

• Preheat oven to 350℉. Grease and flour a 9-inch round cake pan.
• Combine all dry ingredients together in a large bowl. Whisk together until ingredients are well incorporated. Set aside.
• In a mixer bowl add butter and sugar. Cream for two minutes until fluffy.
• Gradually add egg and vanilla until combined.
• Gradually add yogurt and milk until combined.
• Slowly add the flour mixture to wet mixture. Mix until just combined. Do not overmix.
• Using a spatula, gently fold pears into the batter until they are spread throughout.
• Pour prepared batter into the cake pan, evenly spread out and set aside.
• Topping: combine brown sugar, cinnamon and pecans.
• Spread the topping evenly over the cake batter.
• Bake in middle rack for 40-50 minutes or until the toothpick has a few moist crumbs on it.
• Cool on a rack for a few minutes before you serve.

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I used bosc pears; they hold shape better while baking.   

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