Sunken Pear Cake with Cinnamon Sugar

Name: Sunken Pear Cake with Cinnamon Sugar
Prep time: 25 min
Cook time: 55 min
Total time: 110 min
Yield: 12 Piece
Ingredients: 1 tbsp Butter, for greasing; 2 tbsp Breadcrumbs, for dusting; 200 g Butter, softened, at room temperature; 180 g Sugar; 1 packet Vanilla sugar; 1 pinch Salt; 4 pcs Eggs, size M, at room temperature; 1/2 pc Organic lemon, zest only, finely grated; 250 g Flour, type 405; 2 tsp Baking powder; 3 tbsp Milk; 4-5 pcs Pears, ripe but firm, approx. 800 g, e.g. Williams Christ or Conference; 1 tbsp Lemon juice; 2 tbsp Flaked almonds; 1 tbsp Sugar; 1/2 tsp Cinnamon; 1 tbsp Icing sugar, optional

Sunken pear cake with cinnamon sugar on a linen cloth, one piece cut off, pear halves set into the golden-brown top — AI-generated image

in Cakes & Traybakes, Sweet Treats · Tags: Pound cakes, Autumn, Springform pan, Pear, Classics

Favourites

✓ Added – view list

view list

Not sent – is the “Rezeptbude Einkauf” shortcut installed? See instructions

My baking pass

Baking plan

Tell us when it should be ready – we'll work backwards to when you need to start.

Ready on at

Please choose a date and time.

Heads up: you would already have had to start. Choose a later time.

Please choose a time within the next 14 days.

Times are estimates from the recipe – dough and ovens sometimes have a mind of their own.

Moist sponge cake with halved pears that sink into the batter and turn wonderfully soft as they bake. A tried-and-true classic for coffee time and Sunday evening snacks.

Prep time: 25 min
Cook/bake time: 55 min
Cooling time: 30 min
Total: 1 hr 50 min

12 Piece

Tin in the recipe: Ø 26 cm

Your tin

Ø in cm

× cm

All amounts

With a smaller tin, bake about 5–10 min less – do the skewer test!

With a larger tin, keep an eye on the baking time – do the skewer test!

Print recipe Recipe card A6 My recipes

Equipment

Ingredients

For the pan

1 tbsp Butter , for greasing
2 tbsp Breadcrumbs , for dusting

For the batter

200 g Butter , softened, at room temperature
180 g Sugar
1 packet Vanilla sugar
1 pinch Salt
4 pcs Eggs , size M, at room temperature
1/2 pc Organic lemon , zest only, finely grated
250 g Flour , type 405
2 tsp Baking powder
3 tbsp Milk

For the topping

4-5 pcs Pears , ripe but firm, approx. 800 g, e.g. Williams Christ or Conference
1 tbsp Lemon juice
2 tbsp Flaked almonds
1 tbsp Sugar
1/2 tsp Cinnamon

For dusting

1 tbsp Icing sugar , optional

US measures are rounded approximations – a kitchen scale is more accurate.

Nutrition & allergens AI estimate

per serving
Energy	344 kcal
Protein	5.4 g
Fat	17.4 g
Carbohydrates	41 g
of which sugars	23.3 g

Allergens

Gluten
Eggs
Milk
Tree nuts

AI estimate based on the ingredients – no guarantee. If you have allergies, please check the product labels.

Instructions

Preparation

1

Preheat the oven to 175 °C conventional (top/bottom heat).
2

Grease the springform pan with butter and dust with breadcrumbs.
3

Peel and halve the pears and remove the cores with a teaspoon.
4

Drizzle the pear halves with lemon juice right away so they don't turn brown.
5

Lightly score the rounded side of the pear halves lengthwise several times with a knife, without cutting all the way through.

Make the batter

6

Beat the soft butter with the sugar, vanilla sugar and salt using a hand mixer for 3-4 minutes until creamy.
7

Stir in the eggs one at a time, mixing each egg in for about 30 seconds.
8

Stir in the lemon zest.
9

Mix the flour and baking powder and briefly stir it in, alternating with the milk, until you have a smooth batter.

Baking

10

Pour the batter into the prepared springform pan and smooth the top.
11

Arrange the pear halves in a circle on the batter with the scored side facing up and press them in lightly.
12

Mix the sugar with the cinnamon and sprinkle it over the pears.
13

Scatter the flaked almonds over the batter between the pears.
14

Bake the cake on the middle rack for 50-55 minutes. Insert a wooden skewer into the batter: it should come out clean.
15

If the surface gets too dark, loosely cover the cake with aluminium foil for the last 15 minutes.

Cool and serve

16

Let the cake rest in the pan for about 10 minutes, then loosen the edge.
17

Let it cool completely on a cooling rack.
18

Dust with icing sugar before serving, if you like.

Notes & tips

Tip: The cake tastes even juicier on the second day and keeps well for 3-4 days when stored wrapped. It goes nicely with whipped cream or a dollop of vanilla cream. Chopped hazelnuts also work instead of flaked almonds. If your pears are very juicy, you can briefly drain them on kitchen paper before arranging them on the cake.

Linked baking terms are explained step by step in the baking school. Go to the baking school

Ask the baker

AI assistant

Answers here come from an artificial intelligence (AI), not from Flo himself. It knows the ingredients and steps of this recipe – e.g. “Can I make this gluten-free?”

AI answer, no guarantee. Your history stays in your browser only.

Baked

Baked this recipe? Show us your result – the first photo could be yours!

Sunken Pear Cake with Cinnamon Sugar

Baking plan

Equipment