Cinnamon Swirl Pear Cake with Cream Cheese Frosting



Cinnamon Swirl Pear Cake with Cream Cheese Frosting




This is a moist and delicious cake, with tender pieces of pear and swirls of cinnamon and brown sugar throughout.  The top of the cake is crunchy and sweet, even under the layer of luscious cream cheese frosting.  This would be the perfect cake for a coffee date with a friend.

I made this cake last night, and it was just coming out of the oven as the kids were getting ready for bed, the aroma of pear and cinnamon filling the house. You can imagine their disappointment at not being able to eat it immediately.  They were good sports though and agreed that cake for breakfast would be fabulous, so I was able to hold them off.  I, of course, had to test it out last night, and I must say I was a little disappointed that it was falling apart as I was cutting it.  I had let it cool for 1 1/2 hours!  Surely that was long enough.  I decided to put it in sealed container, leave it to sit overnight and see what a little time would do.....I was not ready to call this cake a failure, because the flavour was so good.  When we woke up this morning my daughter said "I bet the cake is cool enough by now Mom", so with fingers crossed I removed the cake from the container and sliced a piece...Success!!!! The cake held together perfectly, it was easy to slice and serve.  My kids devoured it.  The frosting benefited from the extra time as well. 

Make this cake the night before you want to serve it, you will be glad you gave it some extra time.  I personally love recipes that I can make ahead of time for morning play dates or brunch.  Anything that gives me extra time in the morning is a winner with me.

This cake is so yummy, It will definitely become a favorite in our house.

Cinnamon Swirl Pear Cake

2/3 cup unsalted butter, softened
2/3 cup brown sugar
2 large eggs
1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 cup milk

1 cup  fresh pear, chopped

1/2 cup brown sugar
1 tsp cinnamon
1/4 cup unsalted butter, melted

Preheat oven to 350°.  Cream 2/3 butter and 2/3 cup of brown sugar until well mixed.  Add eggs one at a time mixing well after each. Add vanilla, mix well.

In a separate bowl combine flour, baking powder, 1/2 tsp cinnamon, baking soda and salt.  Mix thoroughly. 
Add dry ingredients to creamed mixture and mix well.  Pour milk in while mixing.  Mix until well blended. 

Fold in chopped pear.Set aside.

Combine 1/4 cup melted butter with 1/2 cup brown sugar and 1 tsp cinnamon.

Spray loaf pan with non-stick spray.  Spoon 1/3 of the cake batter into loaf pan.  Dot with brown sugar mixture. Spoon on more batter, dot with more brown sugar mixture. Repeat.

Top with remaining brown sugar mixture, this gives the cake a crunchy sweet top.

Bake @350° for approx 1 hr, or until toothpick inserted comes out clean.

Remove to cooling rack. Allow to cool for 10 min. Run sharp knife around edge of the cake.  Leave to cool for 1-2 more hours.  Remove from pan.

Cream Cheese Frosting

1/2 cup cream cheese, softened

2 tbsp unsalted butter, softened

1 1/2 cup icing sugar

1/4 tsp vanilla

1 tbsp whipping cream

Cream together cream cheese and butter until well combined and free of lumps. Add icing sugar, vanilla and whipping cream.  Mix well.

Frost cooled cake.

Place frosted cake in a sealed container overnight.  Slice and enjoy!

Pear Caramel Cheesecake

Pear Caramel Cheesecake

Cheesecake is my all time favorite dessert.  This cheesecake is infused with a delicate pear flavour, topped with fresh fragrant pears and drizzled with rich caramel.  It is worth every calorie, and seriously who's counting anyways? 
I think there exists a common misconception that baking a cheesecake is a daunting task.  It really is quite simple.   My husband baked me a delicious cheesecake for my birthday last year, and he does not bake.  So go on, give it a try, just make sure you have lots of people to share with!

Pear Caramel Cheesecake

Crust:
3 tbsp unsalted butter, melted
1 cup graham wafer crumbs
3 tbsp sugar
1/4 tsp cinnamon

Preheat oven to 325°.  Line the bottom of a spring form pan with parchment.  Combine all ingredients and press into the bottom of the spring form pan.  Bake for 10 minutes.
Remove from oven and set aside to cool.

Filling:
2 bricks of cream cheese, room temperature
2/3 cup sugar
1 can (14oz/398ml) unsweetened pears
3 eggs, room temperature







Preheat oven to 350°.  Combine cream cheese and sugar and beat well, ensuring there are no lumps.  Add eggs one at a time, mixing slowly until each egg is completely incorporated.  Drain canned pears.  Puree pears until smooth. Add to cream cheese mixture and mix until well blended.  Pour filling over prepared crust.  Bake for 1 hour.  Turn off the oven.  Remove the cheesecake from oven and slide a thin sharp knife around the edge of the pan.  Return the cheesecake to the oven. Leave the door ajar and allowing the cake to cool slowly.  Remove cheesecake after approx 1 hr.  Cover cheesecake and refrigerate for at least 4 hours. I prefer overnight.  To serve remove rim of spring form pan.  Remove cheesecake from the base if possible.  Sometimes you can tell it's just not going to happen.  Don't sweat it, leave the base on. 

Garnish:
1-2 pears, fresh, ripe and slightly firm. Thinly sliced.

Caramel Sauce:
1/2 cup unsalted butter
1/2 cup whipping cream
1 1/2 cup brown sugar
1/2 tsp pure vanilla extract

Combine all ingredients in a small saucepan over low heat. Stir constantly until butter is completely melted. Raise temperature to medium-low heat, stirring constantly until sugar is completely dissolved. This is important, you don't want a grainy texture to your caramel.  Raise heat to medium, continuing to stir until mixture reaches a boil.  Stir at a boil for 2-3 min.  Remove from heat.  If taking your cheesecake somewhere use a thermos to keep your caramel deliciously hot. 

Garnish with fresh, thinly sliced pears. Drizzle with caramel sauce.  Serves 12.