Pear-Walnut Cream Cheese Cake

Hello, Sunday!

It’s time to say goodbye to the summertime fruity favorites: strawberries, blueberries, peaches, and plums.  While saying hello to cranberries, apples, pumpkins, and pears.

Fall is pear season and produce markets have an abundance of them. There’s no better way to celebrate this fruit than to make this easy, moist, and simple pear cake.

The sweetness of fresh, ripe, juicy pears with raisins, blended with silky cream cheese, and then sprinkled with a warming cinnamon sugar and walnuts make this an amazing, light, moist, and buttery pear cake.


Meet ya in the kitchen!


For the Cake:

2 cups flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon salt

12 tablespoons butter, room temperature

1/2 granulated sugar

1/2 cup packed brown sugar

4 oz cream cheese, room temperature, cubed

1 1/2 teaspoons vanilla

2 eggs

1/2 cup milk

2 cups Bosc or other firm pears (about 2-3 pears) peeled, cored, quartered

1/2 cup raisins


For the Topping:                                                                                                            2 tablespoons granulated sugar

1/4 teaspoon cinnamon

1/2 cup walnuts, chopped

Mix in a small bowl mix sugar and cinnamon set aside.

Set the oven rack in the middle of the oven and preheat the oven to 350 degrees. Grease a springform pan, set aside.

Here We Go!

Prepare the pears by peeling the skin, remove the cores and quarter, set aside.

Stir together the flour, baking powder, cinnamon and salt in a bowl, mix to blend.

In the bowl of a stand-up mixer, beat the butter and sugars with the paddle on medium speed until soft and light, about 5 minutes.  Add vanilla and cream cheese beat until fluffy.  Beat in the eggs one at a time, beating until smooth after each addition.

Decrease the mixer speed and beat in one-third of the flour following by half the milk.  Scrape down the bowl, beat in another third of the flour mixture, then the remaining milk.  Scrape again beat in the remaining flour mixture.  Give the batter a final mix while incorporating the pear chunks and raisins.

Scrape the batter into the prepared pan and sprinkle with cinnamon sugar topping and walnuts.

Bake 50 to 60 minutes or until the cake is golden and a toothpick inserted in the middle comes out clean.

Cool for 30 minutes on a wire rack before serving.




Your home will be filled with the most glorious aroma while this bakes!

Enjoy every bite.

Thanks for stopping by…




4 Comments Add yours

  1. leslieabelle says:

    Sounds delightful!


  2. mistimaan says:

    Very yummy recipe


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