This cinnamon pear cake is moist, soft, and delicious. It has a cinnamon vanilla flavor with a touch of nutmeg. When you bite into it you get a light, flavorful cake with slightly crunchy pears giving it an amazing texture. And the ricotta frosting! Sweet, light, and delicious. Yum!
I spotted this recipe on Roxana’s Home Baking a couple weeks ago. I knew I had to try it. I love fruit in cakes and I especially love cinnamon. I make this apple caramel cake that everyone loves and it reminded me of that. A little tweaks here and there, and voila! Pear Cinnamon Cake with Ricotta Frosting.
This cake is good. Like, really good. The only way I like cake is if it’s moist and this one definitely satisfied. It’s also really good paired with a cup of coffee.
Here’s the recipe!
Pear Cinnamon Cake with Ricotta Frosting
Original recipe on Roxana’s Home Baking
Makes 1-9 inch cake
|Cinnamon-y, moist goodness.|
|This is what it should look like before it goes in the oven. As you can tell, it doesn’t matter where you place your pear chunks! Just throw ’em on top of your batter!|
|I just love watching a cake bake.|
|Pear cake done.|
|Ricotta, cinnamon, and pears were just meant to be together. Especially with ricotta in the form of frosting.|
|Take a bite!|
1/2 cup (1 stick) salted butter, softened
2/3 cup + 1 TB sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/4 tsp ground cinnamon
pinch of fresh grated nutmeg (around 1/8 tsp)
3/4 cup milk
1 pear, cut in small chunks
1/4 cup (4 TB) butter
1/4 cup whole ricotta cheese
2 cups powdered sugar
1 tsp vanilla extract
1-2 TB milk (if needed)
cinnamon for dusting
Preheat your oven to 350 degrees F. Grease a 9″ round baking pan with butter or coconut oil.
In a mixing bowl with the paddle attachment on, cream the softened butter with 2/3 cup of sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
Whisk the flour, baking powder, nutmeg, and cinnamon in a medium bowl. Alternate mixing the flour mixture with the milk, with the flour mixture divided in 4 and the milk in 3. Beat until just combined.
Spread the batter evenly into the prepared pan. Cut your pear into small chunks, and spread chunks on top of your cake batter. Sprinkle with 1 TB sugar.
Place the cake in the oven and bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean. While still warm, flip your cake onto a plate. Using another plate, flip again. Cover and let cool before frosting.
To make your ricotta frosting, in the mixer with a whisk attachment beat your butter for 1 minute. Add the ricotta and beat for 2 minutes. Gradually add powdered sugar, then vanilla, and then milk if needed. Beat until smooth. Spread on a cooled cake. Dust with cinnamon, if desired.