If you take nothing else away from this post, you must make this cake. I don’t even mean the pear and apple butter part. Just the cake part. Choose a fruit, really any fruit, and make this cake. It’s so simple: flour, butter, sugar, salt, and baking powder. Fruit topped with lemon juice, cinnamon, and sugar.
While this cake was in the oven, I stood in the kitchen and didn’t do anything other than smell. The cinnamon, pears, and apple butter smells just like fall–apple picking, the state fair, sweaters, and new socks. (Is new sock smell a thing? I think it is, but I’m also a total sock snob.)
I’m already planning how to switch this cake up for every season. Blackberries, raspberries, figs, and peaches for summer, cranberries, pomegranate, and persimmons for winter, strawberries and rhubarb for spring. This cake’s buttery, crunchy crust and slightly sweet, moist inside is maybe the most delicious thing I’ve ever encountered. It’s amazing how much we can complicate things–cake should be so simple. This is the cake I’ve been missing, no doubt.
Also, we need to talk apple butter for a minute. I made this apple butter in the crock pot. It’s so easy, I don’t even feel right about making it into its own post. (6.5 lbs apples (peeled, cored, and sliced thin), 3/4 cup white sugar, 1 cup brown sugar, 2 T cinnamon, 1 t nutmeg, 1 t cloves, 1 t cardamom, 1/2 t salt, 1 t vanilla extract. 10 hours in the crock pot, stir occasionally, then blend either with an immersion blender or in batches in regular blender. Process for 10 minutes in boiling water to seal. Don’t tell anyone how easy it was.)
Before I get to the recipe, check this out! I’m going to start including printable PDFs for all my recipes, and I’m gonna try to keep them all on one page. There’s nothing more annoying than trying to print a recipe and it says it’s gonna be 17 pages because each picture is on its own page, and the actual recipe only takes 1. Or worse, the recipe fits on one page, but then the printer wants to print a second page with just the URL on it. UGH! I’m gonna try to make sure that doesn’t happen. All you have to do is look for the “Print Recipe” option, click on it, and boom! The PDF will download and you print it!
Pear & Apple Butter Cake
1 cup all purpose flour
hefty pinch of salt
1 teaspoon baking powder
½ cup butter, softened
1 cup sugar
1 pear, sliced thin
4 Tablespoons apple butter
2 Tablespoons sugar
1 Tablespoon cinnamon
2 Tablespoons fresh lemon juice
Preheat the oven to 350 degrees F and lightly grease a 9-inch cake pan.
In a medium-sized mixing bowl, whisk together the flour, salt, and baking powder. Then, in the bowl of a stand mixer, cream the butter with the sugar until it’s light and fluffy. Then, slowly pour the dry ingredients into the bowl while the mixer is on low. Mix until just incorporated (not too long!) and finish it off with a spatula.
Scoop the batter out of the bowl and into the cake pan. With the spatula, smooth it out and push it to the sides so that the batter is in an even layer.
Spoon the apple butter on top of the batter. It’s okay if there are drops that are bigger than others. You want plain cake to stay uncovered. Then, arrange the pear slices however you’d like. Next, sprinkle the lemon juice over top of the pears, followed by the cinnamon, and then the sugar.
Bake in the middle of the oven for 30-45 minutes until a toothpick inserted into a cakey part comes out clean.
Serve warm with coffee for breakfast, snacks, or dessert.