Pear and Cinnamon Cake

clock 20 minutes + 40 minutes bowl Serves 10


  • 3 cups plain flour
  • 3 tsp baking powder
  • 180g butter, softened plus 20g for base plus 50g for sauce
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk
  • 6 pears peeled, cored and quartered
  • Base:
  • 1 tsp cinnamon
  • 1 Tbsp caster sugar
  • Butterscotch sauce:
  • 1 cup brown sugar
  • 1/2 cup cream
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line a 25cm spring-form tin with baking paper.

  • 2. In a medium bowl, sift the flour and baking powder together.

  • 3. In a separate medium bowl, cream the butter and sugar together using a beater until pale and creamy. Beat in the eggs, one at a time, until the batter is well mixed. Add the vanilla.

  • 4. Stir in half of the flour mixture, followed by the buttermilk, then the remaining flour. Stir to combine.

  • 5. To make the base; in a medium bowl combine the butter, cinnamon and sugar. Spread into the base of the prepared tin. Cover with the

  • pears, cut side up in a circular pattern.

  • 6. Scrape batter into the prepared tin and smooth the top with the back of a wet spoon.

  • 7. Bake for 40 minutes, or until a skewer inserted comes out clean. Remove from oven and set aside to cool slightly.

  • 8. Meanwhile, to make the butterscotch sauce; in a saucepan, over a high, heat combine ingredients. Bring to a boil. Cook until it

  • thickens slightly. Remove from the heat, and cool slightly.

  • 9. To serve; turn cake upside down so the pears are on the top and drizzle with the butterscotch sauce drizzled over top.


  • • Energy 2536Kj • Protein 8g • Total Fat 26g • Saturated Fat 16g • Carbohydrates 83g • Sugars 55g • Sodium 291mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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