Quick Spiced Cake with Pears and Caramel Glaze - photo 1
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Quick Spiced Cake with Pears and Caramel Glaze

Cakes and Bakes Desserts 60 min Easy 10 wyświetleń ~42.36 PLN - (0)
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Description

A delicate, moist yogurt cake with warm spices and seasonal pears, topped with a glossy caramel glaze. Perfect for winter days — the spices (cinnamon, vanilla) provide a warm aroma, while the caramel with a hint of salt adds a luxurious, slightly salty contrast. The cake is visually striking: a golden crust, visible slices of pear in the cross-section, and a shiny glaze. Serve slightly warm with a scoop of cream or vanilla ice cream; it will make a great dessert for New Year's Eve, a holiday gathering, or an afternoon coffee break.

Ingredients (13)

Servings:
8
  • Wheat flour 250 g
  • White sugar 150 g
  • Baking powder 12 g
  • Butter 120 g
  • Natural yogurt 200 g
  • Egg 2 szt.
  • Pear 3.3 szt.
  • Vanilla extract 5 g
  • Milk 30 ml
  • Sugar for caramel 80 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 60 g
💰 Szacowany koszt dania: ~42.36 PLN (5.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (top-bottom). If you have a convection setting, set it to 160°C. Place the rack in the middle position. Prepare the baking pan — preferably a springform pan with a diameter of 22–24 cm or a loaf pan measuring 25×12 cm. Grease the bottom and sides with butter and line with parchment paper or lightly dust with flour.

Use a 22–24 cm springform pan for visible slices of pear. If you are using a loaf pan, the cake will be taller — the baking time may increase by 5–10 minutes. Make sure the oven has reached temperature before placing the cake inside.
2

Wash the pears under running water. Peel them if the skin is tough or has seeds; if you prefer to leave the skin on, make sure they are clean and free of blemishes. Cut each pear in half, remove the cores with a teaspoon, and slice them into thin slices about 4–6 mm thick (it's easier to do this on a cutting board, keep the knife steady). You should end up with even slices that will arrange nicely in the pie.

Ingredients: Pear
Use a sharp kitchen knife and a cutting board with a juice groove. If the pears are very soft, cut them gently; otherwise, they will fall apart when arranging. Additionally, you can drizzle the slices with lemon juice to preserve their color (optional).

Cake

3

Melt the butter in a small saucepan over low heat or in the microwave: cut the butter into pieces, place it in the saucepan, and heat gently until completely melted. Weigh the total (120 g). Pour about 80 g of the melted butter into a large bowl — this will be the part for the dough; set aside the remaining 40 g in the saucepan for the caramel (you can leave it in the saucepan).

Ingredients: Butter
Use a kitchen scale to precisely measure 80 g and 40 g. Do not allow the butter to boil — it is enough for it to melt. If the butter cools and solidifies, briefly reheat it on low heat.
4

In a large bowl, whisk the eggs with 150 g of sugar by hand or with a mixer for about 2–3 minutes (mixer 1–2 minutes) until the mixture becomes lighter and slightly fluffy. Add natural yogurt, 80 g of melted butter, and vanilla extract (5 g). Mix until the ingredients are combined, stirring vigorously but not for too long.

Ingredients: Egg, White sugar, Natural yogurt, Butter, Vanilla extract
Use a hand mixer set to medium speed for quicker whipping. Do not whip too long — just enough for the ingredients to combine. If you don't have a mixer, whisk vigorously for 3–4 minutes.
5

In a separate bowl, sift the flour (250 g) with the baking powder (12 g), add the cinnamon (4 g) and a pinch of salt (1 g). Gradually add the dry ingredient mixture to the wet ingredients, using a silicone spatula or spoon — gently mix from the bottom to the top until there are no dry traces of flour. Do not mix the batter too long — once all the ingredients are combined, stop mixing. If the mixture is very thick and difficult to spread, add 30 ml of milk and mix briefly.

Ingredients: Wheat flour, Baking powder, Ground cinnamon, Salt, Milk
Use a flour sifter for a lighter texture. Mix briefly — overmixing will develop gluten and make the dough tougher. The consistency should be thick but pourable; after adding milk, it should flow freely from the spoon.

Baking

6

Pour half of the prepared batter into the mold and smooth the surface with a spoon. Arrange the pear slices on top in a slightly overlapping pattern (vertically or in waves) so that they cover the surface. Spread the remaining batter evenly on top, covering the slices, and gently smooth the surface. If some slices are sticking out, leave them visible — they will be a decoration when sliced.

Ingredients: Pear
Use a spatula to smooth it out. If the pear slices shift, gently press them down with your finger or the end of a spoon. For a decorative effect, arrange a few slices on top just before baking.
7

Place the pan in the preheated oven and bake for 40–45 minutes. After 30 minutes, check the top — if it browns too quickly, loosely cover it with a piece of aluminum foil. The cake is ready when a toothpick inserted in the center comes out dry or with a few moist crumbs (no raw batter). Average baking time: 40–45 minutes, but it depends on the oven and the pan.

Place a kitchen thermometer in the center of the cake — the internal temperature should be around 95–98°C for it to be fully baked. Do not open the oven in the first 25 minutes to prevent the cake from collapsing.

Caramel and finishing

8

While the cake is baking (or just after taking it out), prepare the caramel: in a small, dry saucepan, add 80 g of sugar. Heat over medium heat without stirring, until the sugar starts to melt at the edges — you can gently shake the saucepan to dissolve the sugar evenly. When the sugar turns amber (be careful not to burn it), remove the saucepan from the heat and very slowly pour in 30 ml of milk (it will bubble). Return to low heat, add the reserved 40 g of butter, and stir until a smooth, glossy caramel forms. Add a pinch of salt (e.g., 1 g) for balance of flavors.

Ingredients: Sugar for caramel, Milk, Butter
Caramelizing requires attention — keep your hands and face away from the pan (hot splatter). Do not stir the sugar with a spoon at the beginning, as it will cause crystallization; once most of the sugar has melted, you can gently stir. If you use cream instead of milk, the sauce will be richer.

Finishing and presentation

9

Remove the baked cake from the oven and let it cool slightly for 10–15 minutes. Then gently remove it from the pan onto a rack or plate. Drizzle the still warm caramel evenly over the top of the cake in a thin stream, using a spoon. Optionally sprinkle with almond flakes (60 g) and allow the glaze to set slightly (about 10–15 minutes).

Ingredients: Sugar for caramel, Almond flakes
Do not drizzle the cake when it is very hot straight from the oven — it's easier to get burned with the caramel. Leave it for a few minutes to cool down so the glaze doesn't run off too quickly. Additionally, you can sprinkle a little powdered sugar before serving.

Serving

10

Serve the cake slightly warm or at room temperature. When cutting, use a sharp, thin knife, wiping it with a damp cloth between cuts to nicely slice the pear pieces. Serve with a spoonful of cream, Greek yogurt, or vanilla ice cream for a contrast of temperature and texture.

Use a wide serving spatula to lift the pieces without them falling apart. When cutting chilled cake, you will achieve cleaner slices more easily.

Fun Fact

💡

The consumption of spices like cinnamon and nutmeg in winter has a long tradition — they add a warm aroma and have been used for centuries to preserve and enhance the flavors of seasonal fruits.

Best for

Sylwester Święta Bożego Narodzenia Popołudniowe spotkanie przy herbacie

Tips

🍽️ Serving

Serve the cake slightly warm with vanilla ice cream or a spoonful of thick Greek yogurt. For adults, a glass of dessert wine or spiced liqueur makes a great addition. When cutting the cake, dip the knife in hot water and wipe it with a towel between cuts to ensure smooth slices.

🥡 Storage

Store the cake at room temperature covered or in a container for 1–2 days. If you want to extend its freshness, place it in the refrigerator (up to 4 days) and warm it for a few minutes at 160°C before serving or serve at room temperature. It is not recommended to freeze caramel frosting (it changes the texture).

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