Description
This Maple Glazed Pear Cake is a moist, tender cake featuring the natural sweetness of ripe pears complemented by a rich maple syrup glaze. Perfect for autumn or any time you crave a warm, spiced dessert, this cake combines the comforting flavors of cinnamon and brown sugar with a luscious maple finish.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon, plus extra for dusting
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (115 g) butter, softened
- 1 cup (200 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) maple syrup, divided (1/2 cup in batter, 1/4 cup for glaze)
Fresh Ingredients
- 2 medium ripe pears, peeled, cored, and diced
For the Maple Glaze
- 1/4 cup maple syrup
- 1 tablespoon butter
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt until well combined.
- Prepare Pears: Peel, core, and dice the ripe pears into small uniform pieces and set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the flour mixture to the butter mixture, alternating with the maple syrup, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Fold in Pears: Carefully fold the diced pears into the batter to evenly distribute them without crushing.
- Pour and Bake: Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Make Maple Glaze: While the cake is baking, prepare the glaze by heating 1/4 cup maple syrup and 1 tablespoon butter in a small saucepan over low heat until the butter is melted and combined.
- Cool and Glaze: Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, drizzle the maple glaze generously over the top of the cake. Optionally, dust with extra cinnamon before serving.
Notes
- Use ripe pears for the best flavor and texture; Bartlett or Bosc pears work well.
- Do not overmix the batter to keep the cake tender.
- If you prefer, substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
- The glaze can be warmed again before serving if it thickens too much.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
