Pears are underutilized in desserts, and I was determined to find a recipe to showcase them!

I came across this recipe by Melissa Clark. The look of the cake alone is gorgeous & the flavors are wonderful. I chose to use cinnamon instead of cardamom, and I infused the red wine with cinnamon & star anise (but this is optional). The recipe for the cake batter is SUPER easy, and combined with the pears is unique and delicious. I made this for a gathering & it was a HIT. I dusted it with icing sugar & served it with whipped cream. Enjoy!

xoxo

SiLLibake

Red Wine-Pear Cinnamon Cake

Amazing flavors & easy to make!

Ingredients:

Yield: 6 to 8 servings

For the Red Wine Pears

· 1¼ cups (296 ml) Dry Red Wine
2 to 3 Pears, not too ripe (1 pound), peeled, cored, and sliced ½-inch thick (2 cups sliced pears)
2 tbsp (28 gr) Unsalted Butter
1 to 2 tablespoons (12 to 25 gr) granulated sugar
1/2 Cinnamon Stick (Optional)
1 Star Anise (Optional)
For the Cake
½ Cup (113 gr) Unsalted Butter, at room temperature, plus more for greasing the pan
¾ Cup (150 gr) Granulated Sugar
2 large eggs, at room temperature
1 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp grated lemon or orange zest
¼ tsp fine sea or table salt
1 Cup (125 gr) All-purpose Flour
Confectioners’ sugar, for serving (optional)
Directions:

Prepare the pears, and put them aside. Pour the wine into a large skillet, add cinnamon & star anise (optional) and place it over medium-high heat. The large skillet will allow the mixture to reduce faster. Let simmer until it reduces by half, 5 to 8 minutes.
Add the pears, butter and sugar (use less sugar if your pears are very sweet). Let simmer until the pears absorb the wine and caramelize, 7 to 10 minutes. Most of the liquid should be gone. Spoon pears onto a sheet pan; this allows the pears to cool faster & begin to prepare the cake batter.
Heat the oven to 350 degrees. Prepare the cake: Butter an 8- or 9-inch springform pan & add parchment to the bottom of the pan. This cake is so simple to make! Using an electric mixer fitted with a paddle, or a bowl and wooden spoon, cream the butter and sugar until light and fluffy, 2 to 6 minutes. Beat in eggs, one at a time. Add the baking powder, cinnamon, citrus zest and salt, and beat until smooth. Beat in flour until well combined. It will be a thick batter.
Scrape batter into the pan and smooth the top. Lay the pear slices on top of the cake. Bake for 45 minutes to 1 hour (the 9-inch pan bakes faster than the 8-inch). The top should be lightly golden, and the crumb should spring back when lightly pressed with a finger.
Serve warm or at room temperature, topped with a little confectioners’ sugar, if you like. The cake will keep in the refrigerator for 3-5 days; bring it to room temperature before serving. I love serving whipped cream with this.
Inspired by Melissa Clark’s Recipe

How to Store Them:
Store in fridge for up to three days. Bring to room temperature before serving

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