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Spiced Pear Cake with Pear Vinegar Glaze

Warm cinnamon, ginger, nutmeg, and tender pear make this simple cake feel right at home on a holiday dessert table. A sweet-tart pear vinegar glaze adds brightness and balances the cake’s cozy brown sugar and spice flavors, making every slice especially delicious with coffee, tea, or a scoop of vanilla ice cream.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 9 inch cake pan
  • Mixing bowls
  • 1 Wire whisk

Ingredients
  

For the Pear Cake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 1/2 cup peeled, finely diced ripe pear
  • 1 1/2 cup chopped walnuts or pecans, optional

For the Glaze

  • 3/4 cup confectioners’ sugar
  • 1 - 2 tbsp pear vinegar or mild grape vinegar
  • 1 tbsp milk or cream, as needed

Instructions
 

  • Heat the oven to 350°F. Grease and line a 9-inch round cake pan
  • Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt
  • In another bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla and Greek yogurt
  • Add the dry ingredients and stir just until combined. Fold in the diced pear and nuts, if using
  • Spread the batter into the prepared pan and bake for 35 to 42 minutes, until a toothpick inserted in the center comes out clean
  • Cool the cake in the pan for 15 minutes, then transfer to a rack to cool completely.
  • Whisk together the confectioners’ sugar, vinegar, and enough milk or cream to make a pourable glaze. Drizzle over the cooled cake