I had some freshly picked pears and graham flour to use up and I combined them into this not-too-sweet, whole grain cake. The graham flour adds really nice nutty, honeyed notes, but if you can't find it, you can use whole wheat flour.


Recipe Summary

25 mins
25 mins
10 mins
1 hr
1 large 9-inch cake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan with 2-inch sides and line the bottom with a round of parchment paper.

  • Add butter pieces to the pan. Place in the preheating oven until melted. Sprinkle brown sugar on top. Arrange sliced pears in a circular pattern over the butter and brown sugar. Set aside.

  • Whisk graham flour, all-purpose flour, baking powder, baking soda, ginger, salt, and cinnamon together in a medium bowl.

  • Combine butter, brown sugar, oil, and honey in a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes, scraping the sides of the bowl as necessary. Add eggs and vanilla extract; beat for 1 minute. Add flour mixture in 3 additions, alternating with milk; beat briefly after each addition.

  • Pour batter carefully over the pears. Smooth the top.

  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake for 10 minutes. Invert onto a wire rack and peel off parchment paper. Allow to cool completely.

Cook's Notes:

Graham flour is a coarsely ground whole wheat flour. I use the Bob's Red Mill(R) brand.

If you don't have a 9-inch pan with 2-inch sides, fill your pan 3/4 of the way and bake any remaining batter as muffins.

Nutrition Facts

432 calories; protein 7.3g; carbohydrates 54.2g; fat 21.8g; cholesterol 93.3mg; sodium 429.2mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The recipe was very easy to follow and the results were a visual pleasure and spectacular taste. I opted to toast and add hazelnuts and decorate the top. I baked my cake in a 9 x 2 chicken pot pie dish from Pottery Avenue. The cake lifted out so smoothly on top of my cake stand. I couldn t have asked for anything more! I wasn t sure what gram flour was so I put graham crackers in my food processor and used that And held back some of the brown sugar. Read More