Instructions
Ingredients:
For the Cake:
- 14 tbsp (200 g) salted or unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- ¼ cup (60g) light brown sugar, packed
- 4 large eggs, room temp
- ½ tsp vanilla extract
- 1 2/3 cup (210 g) all-purpose flour
- ½ tsp baking powder
- Pinch of salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup (185g) peeled pears (not overly ripe) chopped into cubes, about 1-2 pears
For the Frosting:
- 1 ½ cups (250g) mascarpone (or cream cheese), room temperature
- 1/3 cup (40g) powdered sugar
- ½ tsp ground cinnamon, plus more for decoration
Note: This recipe calls for a 1.25 lb or 1.25 quart loaf pan (about 9x5”). If using a larger pan (2 quart) increase the recipe by 1.5 and increase the cooking time by about 10 minutes.
Directions:
- Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
- Preheat your oven to 350F (175C). Butter and flour a 1.25 lb or 1.25 quart loaf pan (about 9x5”) Set aside.
- In a large bowl, whisk together the sugar and eggs, then the vanilla extract as well, whisking for about 30 seconds.
- Mix together the flour, baking powder, salt, and spices in a bowl. Then whisk it into the egg mixture in two additions.
- Carefully whisk in the cooled melted butter in two additions. Then, fold in the chopped pears.
- Pour into the prepared pan and bake 45-55 minutes or until a toothpick inserted in the middle comes out clean.
- After removing it from the oven, let cool completely.
For the glaze, whisk or stir together all ingredients and then spread on top of the cooled cake. Finish with a dash of cinnamon!
Recipe by Molly J. Wilkinson of Molly J. Wilk Pastry
