17 thoughts on “Taste of Fall: Fresh Cinnamon Spice Pear Cake Recipe”

1. margaret a senn at

   I am glad to see this recipe , I used my grandmother’s fresh apple cake recipe and just used pears. It turned out really great too. I will try this one since I have a pear tree and I wish someone had all of the pears since we don’t eat them. We both are diabetic and my favorite was pear honey on pear preserves with lemon slices in them.

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   1. Texas Homesteader Post author at

      It seems many times a tree in someone’s yard provides way too much fruit than they can or want to eat. But oftentimes there are people nearby who would be happy to pick them – someone down the street or at church or book club, etc? Just yesterday RancherMan & I picked a basketful of pears from such a tree and we’re thrilled! I’ve planted a pear tree but it’s not yet mature enough to produce. Until then I’m happy to help clean up other’s pear trees. haha. I enjoy making this pear cake when I have pears, and RancherMan loves for me to make pear preserves with them. I also like to can pears in light syrup for sweet desserts throughout the year. Give this pear cake a try – it’s delicious! ~TxH~

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2. Lisa at

   I’m very excited to try this pear cake! My neighbor allowed my kids and me to come over and pick pears off her tree. We came home with over 20 pounds and she says she has more we can come get. I’ve new to preserving but I’ve tried my hand at pear jam and pear butter so far. I will definitely be trying your pear cake and preserves recipes. I’m fairly new to your blog but I’ve been enjoying reading about a fellow Texan’s adventures in homesteading!

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   1. Texas Homesteader Post author at

      We love this pear cake Lisa. The kids will love it too. Plus it’s a great idea for a little ‘thank you’ gift to the person sharing her pears. Plus it freezes well so you can take advantage of baking with the fresh pears now, freeze the cake and have a sweet little sumpin’ available when unexpected company stops by. Let me know how ya like it! ~TxH~

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3. Onalee at

   Should the pears be hard or soft? I will be making this soon.

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   1. Texas Homesteader Post author at

      Ya know Onalee, I typically make this with pears that are still firm but not hard. I’d think harder pears could be used too, provided they were cut into smaller chunks. But if the pears were extra soft I’d think they’d not stay in chunks as the cake cooks. This cake’s a surprisingly delicious treat and a delightful way to use this season’s fresh pears! ~TxH~

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4. Michelle at

   I would love to try this cake!
   I’ve never had pears in cake-sounds great!
   Thanks
   Michelle

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5. Brenda @ It's A Beautiful Life at

   Now that’s a lovely pear cake recipe. What delicious photos!

   Wishing you a beautiful day…
   Brenda

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6. Tammy at

   Can you please give an approximation of how many pears would make 4 cups? Thank you in advance for your reply.

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   1. Texas Homesteader Post author at

      Hummm… I made this cake with tiny eensy pears Tammy, and it took probably about 12 of them to make 4 cups. The other pears shared with me by a sweet friend were much larger and it would only take about 5-6 of them I’d think. I guess it all depends upon how big your pears are. Give this recipe a try and here’s a secret – DANG this cake is even better on day 2! ~TxH~

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7. Maria Baer at

   This looks so good. Bookmarking to make later.

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8. Jamie @ Medium Sized Family at

   This sound delicious! The next time my kids leave behind some squishy pears I will have to make this one.

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9. ColleenB. at

   Looks ‘Oh, Sooooo Good’. Bet it’s nice and moist as well.
   Thanks for sharing the recipe.
   If you use the ‘Pan Release’ mixture to grease your pans, no need to flour and you won’t have the flour coating on your baked cakes. (saves a step when you don’t have to flour the pan). Just using a pastry brush and coat the pan well your cakes come out of the pan perfectly.

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   1. ColleenB. at

      Recipe would also be great made into muffins as well. But a little crumb topping on top and bake; adjusting the time of course.

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      1. Texas Homesteader Post author at

         Yes Colleen, my friend & I were talking about that too, and that it would shorten the baking time (a good thing if it’s still on the warm side) but I never thought about a crumb topping. That sounds amazing! ~TxH~

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   2. Texas Homesteader Post author at

      It really is a moist cake Colleen with all that fruit. The substitution of the applesauce made it a little more cake-textured than my friend’s version but that worked for us. I substituted the applesauce to reduce calories plus I’ve got my own homemade applesauce on the shelves that I made so I could substitute for oil in baking. I also cut the measurement of nuts in half to just 1 cup to reduce both calories as well as cost of the recipe. Since there are just 2 of us here I don’t often bake cakes, but I’d forgotten about the ‘Pan release’ thing, thanks for the reminder. I was able to take my pastry brush & brush off any residual white the flour left behind. ~TxH~

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10. Margy at

    That sounds really good. I don’t have access to home grown pears, but the stores have plenty. My good friend makes a fresh pear pie that is to die for. I don’t know the recipe, but it has a creamy (like cheese cake) filling with all the pear slices. I’ve got to ask her to make me another one soon. – Margy

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