Pear and walnut cake with cinnamon

Name: Pear and walnut cake with cinnamon
Total time: 1 h 20 min
Yield: makes 1 loaf cake of 25 cm (10 slices)
Ingredients: 3 firm, ripe pears (± 500 g); 150 g soft butter; 150 g soft brown sugar; 3 eggs; 200 g plain flour; 2 tsp baking powder; 1 tsp cinnamon; 1 pinch of salt; 2 tbsp milk; 50 g chopped walnuts

Updated on 9 October 2026

Makes: makes 1 loaf cake of 25 cm (10 slices)
Time: 20 min + 1 hour baking
From: Pear

Ingredients

3 firm, ripe pears (± 500 g)
150 g soft butter
150 g soft brown sugar
3 eggs
200 g plain flour
2 tsp baking powder
1 tsp cinnamon
1 pinch of salt
2 tbsp milk
50 g chopped walnuts

Method

Heat the oven to 170 °C (150 °C fan) and line a loaf tin with baking paper.
Peel two pears, remove the cores and cut them into 1 cm cubes. Peel the third pear, core it and cut it into thin slices for the top.
Beat the butter and sugar until creamy. Beat in the eggs one at a time.
Sift the flour, baking powder, cinnamon and salt over the top and fold everything together with the milk. Fold in the diced pears and the walnuts.
Spoon the batter into the tin, arrange the pear slices on top and sprinkle with a spoonful of sugar.
Bake for 55–60 minutes, until a skewer comes out clean. Cover with foil if the cake browns too much.
Leave to rest in the tin for 10 minutes, then cool on a wire rack.

Storing: 4 days in an airtight tin; in slices, up to 3 months in the freezer. Contains nuts.