A rustic yogurt cake topped with sweet, soft pears and a dusting of cinnamon sugar is worthy of both your dessert and breakfast tables.
I have been researching a proper yogurt cake. Not a cake that has a spoon or two of yogurt, but one which has the distinctive light tang from full-fat yogurt. It would be even cooler if yogurt could replace all or part of the butter/oil in a cake. Tall order? Well, a couple of deflated, over-baked trials later, I think I have one that actually works.
My initial idea was to make an Apple Yogurt Cake for our Thanksgiving meal, but I didn’t have a proper recipe at that time. I ended making this baked yogurt pudding that is a never-fail recipe. So if your cake baking adventures don’t go according to plan, just make pudding!
Now, it so happened that I actually used pears instead of apples when my yogurt cake recipe did work finally. And I think I really loved it better than apples.
In our household, I am the only one who likes pears, my husband simply hates them when they turn soft. But I think sweet, soft, bruised pears are perfect for baking.
When you top the yogurt cake batter with slices of sweet pears, they bake into an almost custard-like layer on top. I like to fan out the pear slices slightly, so that the batter puffs up between them and turns deliciously golden.
I sprinkled some cinnamon on top of the cake batter and lightly dusted the baked cake with powdered sugar. A lightly sweetened, spiced whipped cream would be perfect as well.
I used Greek yogurt in this recipe. You can use thick plain yogurt too, but make sure to use yogurt made with whole milk for best results. The cake itself is soft and delicious, with the perfect golden crust. This cinnamon pear cake is great as dessert, snack or even a Holiday weekend breakfast. Just make sure to have a fresh pot of tea on hand. What say?!!
Here is the easy recipe for Pear Yogurt Cake.
- Greek yogurt - ¾ cup (or full-fat plain yogurt)
- Oil - ¼ cup
- Sugar - ⅔ cup
- Eggs - 2, large
- Vanilla extract - ½ tsp
- Lemon zest - 1 tsp
- All-purpose flour - 1¼ cups
- Baking powder - 1¼ tsp
- Baking soda - ¼ tsp
- Salt - ¼ tsp
- Pears - 2 medium-sized, very ripe
- Cinnamon powder - 1 tsp
- Powdered sugar - for serving
- Pre-heat oven to 350 deg.F. Line bottom of an 8" round cake pan with parchment. Grease and flour pan thoroughly. Set aside.
- In a large mixing bowl, mix together the yogurt, oil, sugar, eggs, vanilla and lemon zest till smooth.
- Placing a large sifter or sieve right over the bowl, sift together the flour, baking powder, baking soda and salt into the bowl.
- Whisk into the wet ingredients until fully incorporated and batter is smooth.
- Pour batter into the prepared cake pan and smooth top with a spatula.
- Peel, core and cut pears into thin slices. Arrange pear slices on top of cake batter. Sprinkle cinnamon powder on top.
- Bake for 40-50 minutes or till cake is puffy and golden and passes the toothpick test.
- Remove from oven and cool in pan over a wire rack for 10 minutes. Dust lightly with powdered sugar, cut and serve. Enjoy!
- Cooled cake covered properly keeps well on the countertop for 2 days, refrigerate for longer durations.
2. If you like, add a pinch of ground green cardamoms into the cake batter. It really perks up the flavors.
Enjoy this beautiful yogurt pear cake for a lovely dessert or indulgent breakfast for the Holidays.
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Do you like pears? Have you baked with them? Do try this recipe and let me know how you like it.
Go here for all recipes in my #ChristmasRecipeSeries over the years.
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I am sharing this over at Fiesta Friday.