My Maple Pear Cake is a beautifully simple, gluten-free, one-bowl cake. The flavors of maple, cinnamon and pear are a deliciously sweet yet not cloyingly combo that will have you eating cake for breakfast. Plus, the powdered sugar is a beautiful topping that will get you in the winter spirit as you decorate your home for the holidays.
In case you were curious, I’m still pregnant. Anybody lose their bet yet? Or are you still winning?
I decided to share this super simple, delicious, beautiful cake as part of my Thanksgiving dessert spread, but I feel like you could get away with it as a brunch item and definitely as a Christmas cake too. I think the simple yet pronounced flavors of maple and pear are perfect for anytime that calls for a simple winter cake.
I had all of these plans to make a crumble topping and a frosting for it too, but as it came together, simplicity won over. The pears bake right into the batter, leaving beautiful pear bumps on top of the finished cake.
A dousing of powdered sugar is the perfect finish for it.
Thank you to my culinary assistant in these photos, my husband, whom I had never seen wear an apron until this day and who shakes powdered sugar like a pro.
My plans for the rest of the day include, in no particular order: nap, eat more cake, hit the gym, scrapbook, and beg this baby to come out. Hope you have a lovely day (and that it isn’t as ugly rainy at your house as it is at mine) and make yourself a cake, just because.
- 2 pears (I used red pears)
- 1 ½ cups all purpose gluten free flour blend
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. Kosher salt
- 2 eggs
- ¼ cup brown sugar
- 1/3 cup pure maple syrup
- ½ cup (1 stick) butter, melted
- extra maple syrup, to drizzle
- powdered sugar, to serve
- Spray a 9” spring-form pan with nonstick spray. Preheat your oven to 350 degrees F.
- In a large bowl, whisk together the melted butter, maple syrup, brown sugar and eggs. Next, add the salt, cinnamon, baking soda and flour and stir until smooth.
- Pour the batter into your pan.
- Wash and dry your pears. Cut each in half and discard cores and stems. Press each half into the batter. Drizzle the top of the cake lightly with maple syrup (don’t pool it, you just want a touch on top of each pear really). Bake for 30 minutes, or until the cake portion is done (a test stick comes out clean).
- Let the cake cool on a wire rack before releasing the spring ring from the pan. If the cake is completely cool, then sprinkle with powdered sugar and serve! Enjoy!
- Cake can be kept on the counter for a day or wrapped with plastic wrap and kept in the fridge for up to 4 days.