Pear and Cinnamon Teacake

  • Active Time 15m
  • Total Time 45m
  • Rating ****

Serves 8


  • 1 egg, separated
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons butter, melted
  • 1 cup self-rising flour, sifted
  • 1 pear, peeled, cored and thinly sliced
  • Topping
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • Heavy cream or butter, for serving


Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan.

Whisk the egg white until stiff peaks form. Gradually beat in the sugar, then the egg yolk. Stir in the milk, vanilla and melted butter. Gently fold in the flour, then pour into the prepared pan. Arrange the pear slices on top. Bake for 20-25 minutes, or until a skewer inserted in the middle of the cake comes out clean.


Allow the cake to cool in the pan for 10 minutes before turning out onto a serving plate. While the cake is still hot, brush the top generously with the melted butter. Combine the cinnamon and sugar and sprinkle over the top. Serve the cake warm or cold with the cream or spread with the butter.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1114

nutrition information per serving

186 calories; 6g total fat; 41mg cholesterol; 196mg sodium; 30g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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