Buttermilk Pear Breakfast Cake with Cinnamon
A tender, fluffy breakfast cake studded with sweet Bartlett pears and warm spices. The buttermilk creates a moist crumb while folded egg whites add lightness. Brown sugar caramelizes with the pears during baking, creating pockets of jammy fruit throughout. Perfect for weekend mornings or brunch gatherings, this cake strikes an ideal balance between coffee cake and quick bread. Serve warm with unsweetened whipped cream and tart raspberries for a delightful contrast to the cake's gentle sweetness.
Ingredients
- 2 cup ripe Bartlett pears, peeled and cubed 3/4 inch (2 small pears)Anjou pears or apples1:1seasonal
similar texture and sweetness
- ¼ cup brown sugar
- 1 cup flour
- 1 tsp baking powder
- ¾ tsp salt
- 1 tsp cinnamon
- 1 pinch nutmeg
- 2 eggs, separated
- ⅓ cup white sugar
- ½ cup unsalted butter, plus 2 tsp to grease pan
- ½ cup buttermilk, room temperature
- 1 tsp vanilla extract
- unsweetened whipped cream, to serve(optional)
- raspberries, to serve(optional)
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Grease an 8 or 9 inch baking dish and set aside
- 3
Combine brown sugar and pears in a bowl, toss with hands and set aside
- 4
Whisk together flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl
- 5
Beat egg whites with electric mixer until medium-stiff peaks form, set aside
- 6
Combine white sugar, melted butter, and buttermilk in separate bowl, whisk until smooth
- 7
Stir in egg yolks and vanilla to wet ingredients
- 8
Incorporate flour mixture into wet ingredients in thirds, mixing just until smooth batter forms
- 9
Fold in egg whites in two batches gently to preserve air bubbles
- 10
Pour batter into prepared pan and smooth top with spatula
- 11
Spread pears evenly over top, avoiding overloading center
- 12
Bake for 25-30 minutes until cake tester inserted in center comes out clean
- 13
Serve with lightly sweetened whipped cream and tart berries
Tips
Room temperature buttermilk ensures smooth mixing and prevents curdling when combined with other ingredients.
Fold egg whites gently in two batches to maintain the cake's light, airy texture without deflating the peaks.
Distribute pears evenly but avoid concentrating too many in the center to prevent soggy spots from excess moisture.
Good to Know
Cover and refrigerate up to 3 days. Bring to room temperature before serving or warm briefly in low oven.
Can be made 1 day ahead. Wrap cooled cake tightly and store at room temperature.
Best served warm or at room temperature with whipped cream and fresh berries.
Common Mistakes
Don't overmix batter after adding flour to avoid tough cake
Fold egg whites gently to avoid deflating and losing cake's lightness
Don't overload center with pears to avoid soggy middle
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and sweetness
FAQ
Can I use frozen pears instead of fresh?
Yes, but thaw and drain them first. Pat dry with paper towels to remove excess moisture before tossing with brown sugar.
What if I don't have buttermilk?
Mix 1/2 cup whole milk with 1 tablespoon lemon juice or vinegar. Let sit 5 minutes before using.
How long will this cake keep?
Store covered at room temperature for 2 days or refrigerated for up to 4 days. Warm gently before serving if desired.