baked goods, My Recipes, RECIPES

Apple and pear cake with cinnamon cream cheese icing

April 29, 2014


The other day I took a bite of a apple and pear cake and fell in love with this combination, I asked the man who made it if he could give me the recipe, he said no, so I said that was ok, I would figure it out myself, I mean that is what the internet is for, right?

So I went in search of an apple and pear cake recipe, but none looked or sounded like this particular one, so I found an apple cake recipe I liked and adapted it to include pears, pecan nuts and honey and golden syrup instead of maple syrup (I didn’t have any), I also added a honey pecan crunch on top. And viola I made a cake I was super happy with. It kind of reminds me of our hummingbird cake that we sell, but more cinnamon-y and sweeter.

If any of you are keen for an afternoon of baking, try this sucker out, unless you hate or are allergic to pears, apples and cinnamon, then may I suggest you and your soon-to-be swollen face steer clear of this cake. Happy baking xx

*I doubled the recipe to get a 3 layer cake





° 2 and half cups self-raising flour

° 1 teaspoon ground cinnamon

°  250 grams melted butter

° 1 cup brown sugar

° 1/2 cups honey and golden syrup mixed

° 1 cup chopped pecan nuts  and another half cup more to mix with honey for the top of the cake

° 4 eggs

° 3 red apples, peeled and grated

° 3 pears, peeled and grated

° 1 teaspoon cinnamon and 2 tablespoons white sugar mixed together in a cup


1. Preheat oven to 180°C and then prepare 2 round cake tins (used standard sized tins), spray the sides with Spray and Cook and then place a baking paper round on the bottom, that way there is no way the cake will stick.

2. Place the flour and cinnamon in a big bowl and mix to combine.

3. Add the butter, brown sugar, honey/syrup mixture, pecan nuts, eggs, grated apples and pears and mix well to combine with a spatula.

4. Divide the mixture into the 2 prepared tins and then bake for ±35 mins. The cakes will come out golden brown and the centre, when tested with a knife must come out clean.

5.Wait a few minutes and then take the cakes out the tins. Sprinkle some cinnamon and sugar on top of each one (while still hot) and then wait for them to cool before you assemble the cake.

6. Place one cake on a plate and cover the whole top with a generous dollop of cinnamon cream cheese icing. Sprinkle some chopped pecan nuts onto the icing before you add the next layer.

7. Take the half cup of chopped pecan nuts and then add some honey to them, as much as you, I didn’t go too overboard, I added just enough so that they all stuck together nicely like one happy nutty family. Then decanter them on top of your cake and use a butter knife to spread them out nice and evenly.

8. Eat.


° 225 grams cream cheese, room temp

° 450 grams icing sugar

° 113 grams soft butter

° 1 teaspoon vanilla essence

° 1/2 teaspoon ground cinnamon

Beat the cream cheese and butter together, till nice and smooth. Then gradually add the icing sugar, beat on high. At the end stir in the vanilla essence and cinnamon. If you find that it’s not cinnamon-y enough, just add a bit more.






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