Pear Spice Cake With Mascarpone Frosting

I don’t know about you, but when the winter hits, I want to cozy up with all things warm and spicy (Chai Latte, anyone?!). Harry & David produces some of the most magnificent pears in the country, and I just knew they would make the most decadent spice cake.

Cinnamon, nutmeg, and cloves accent this recipe to bring out all of the best winter flavors. The pears add sweetness and complexity to the cake to make this more than your grandma's spice cake. A swirl of mascarpone in the frosting creates a creamier texture without the tang generally associated with a cream cheese finish. This one-bowl cake will be a crowd-pleaser this season! It’s quick and easy, while still being filled to the brim with flavor.

Making the pear spice cake

You’ll want a standing or hang mixer to produce the best batter and buttercream. Make sure to select ripe pears! There's no need to skin them first since the baking process does this for you; the skins basically disappear and leave the soft, sweet fruit to blend beautifully with your baked treat. Fully cool the cake before frosting, and make sure to blend the ingredients well to produce a smooth and lump-free buttercream.

This cake can also easily be made dairy and/or gluten-free with a couple of substitutes. Simply use a 1:1 gluten-free flour in place of both the all-purpose and whole wheat, and use a plant-based butter as a 1:1 dairy butter replacement in both the cake and the frosting. The steps, baking temperature, and time remain the same.

This pear spice cake is a fun way to bring a spark of color and sweetness to your winter! Serve it for a birthday or as the sweet finish to a big family dinner.