Wholegrain Pear Cinnamon Cake

Rains bring freshness and beauty unique to the season. Brown foliage is revived and wears bright hues of green. Rains lend a richness to the landscape The ground is moss-laden and the grass glossy, green and tall, waving as the breeze passes by. 

Ferns are lush and luxuriant and spreading wildly in the hills and it looks like a forest of ferns so beautiful, so green and so magnificent.

This is also the season of Pears. There are twelve pear trees in our homestead and this has been the year of bumper pear crop. 

Many a time there has been a constant creaking sound followed by a loud thud at night. Pear laden branches have been falling constantly.  Ripe pears are soft, sweet and juicy.

Birds have been feasting on the ripe pears and   there is a continuous  chirrup of Parakeets, Laughing thrushes, Barbets, Himalayan Magpies, Woodpeckers and Bulbuls in the orchard.

It was a bright day yesterday. The sky was clear in the morning and the majestic Himalayas peeked through the clouds. It was a heavenly sight. It being a bright and sunny morning, we plucked some ripe pears from the orchard and packed them into the boxes to send to our family and friends. 

We used some to bake a whole grain Pear cake.

Pear Cinnamon Cake has a delicious aroma that comes from the generous amount of cinnamon that goes into the batter. It has two big pears. One chopped finely that goes into the batter and another sliced into eight pieces that are arranged on top of the batter. 

The crumb is light ( make sure to beat the white of the eggs well) and with studded with pieces of juicy pears. This is a whole grain cake. You may use all-purpose flour for a lighter crumb.

Wholegrain Pear Cinnamon Cake


  • ¾ cup whole wheat flour
  • ¼ cup almond meal 
  • ¾ teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • 1 pinch salt
  • 2 large eggs (free-range)
  • ¾ cup unrefined raw sugar
  • ½ cup butter (1 stick)
  • 1 teaspoon vanilla extract
  • 2 medium-size ripe pears


  1. Preheat oven to 180 degrees C. Grease and line one 8 inch round cake pan.
  2. In a large bowl, whisk together first five ingredients. Keep aside.
  3. Peel the pears. Chop one pear into small thin pieces. 
  4. Cut the second pear into eight thin slices.
  5. Beat white of the eggs in a bowl until frothy and stiff. Add sugar. Mix well.
  6. Add yolks. Melt butter and add to the mixture. Mix well. Add vanilla extract.
  7. Add flour mixture. Mix gently and do not over mix.
  8. Fold in chopped pears. 
  9. Pour batter into the prepared pan. Level the top. Arrange the slices of pears on top.
  10. Bake for 50-55 minutes. Check for doneness with a toothpick.
  11. Let it cool in the oven for 10 minutes. Remove from the pan and cool in the rack.
  12. Slice when cold or slice the next day.

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