Spiced Pear Cake | Gina Chong
I am an unabashed lover of Fall. It is maybe the only time of year I miss living on the East coast; I miss the gorgeous foliage and drinking hot chocolate in the chilly outside watching sports games. So here is my first of many Fall recipes: a spiced pear cake with cinnamon-nutmeg frosting topped with candied pecans.

Here's the thing though. So after I made this cake and tasted it, I was like, "this is really good. I should share this." And then I proceeded to think of people I could give my cake to. But then I started thinking..."but what if they don't like these kinds of flavors? What if they think my frosting is too buttery? What if they are trying to eat healthy and don't want my cake??" It's now nighttime and the cake is still sitting on my counter. Most likely it will end up getting frozen to prolong my indecisiveness.
Does anyone else do this? Is it a girl thing or just me?

*A note on the recipe: this frosting just barely covered my cake, which is perfect for me because we like minimal frosting in my house, but your taste buds might prefer more than mine do, and doubling the frosting recipe will make for an easier time assembling the cake as well.

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Spiced Pear Cake
Makes one 6-inch cake

  • 1 cup cake flour
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup oil
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1 cup pear, chopped
  • 3 extra large egg whites
  • 3/4 cup sugar
  • 1-3/4 sticks unsalted butter, room temp., cut into cubes
  • pinch salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
Spiced Candied Pecans:
  • 1/4 tsp kosher salt
  • 1/8 tsp cumin
  • 1/8 tsp cayenne
  • 1/8 tsp cinnamon
  • 1/8 tsp ground cardamom
  • 1/4 lb. (4 oz.) pecan halves
  • 1 Tbsp unsalted butter
  • 1 Tbsp light brown sugar, packed
  • 1/2 Tbsp dark brown sugar, packed
  • 1/2 Tbsp water


Preheat oven to 350F. Prep two 6-inch pans by lining them with parchment paper: trace the pans to make circles for the bottom, then cut slightly smaller to fit. Cut two 2x19 inch strips for the sides. Spray the pans lightly with oil to help the paper stick.

Beat together the eggs and sugar until light and fluffy. Add vanilla and oil.
In a separate bowl, combine the flour, salt, baking soda, cinnamon, ground cloves, and allspice. Mix into the batter. Fold in the pears.

Divide the batter between your two pans and bake for about 30 minutes until a toothpick inserted comes out clean. Let cool completely on a rack.

Spiced Pecans:
Prep a small pan with parchment paper.

In a small bowl, combine the salt, cumin, cayenne, cinnamon, and ground cardamom. Set aside.

In a skillet over medium-low heat, cook your pecans, stirring often, until they are browned and smell toasted (about 4-5 minutes). Add the butter. As soon as the butter is melted, add the spiced and stir to coat. Then add the sugars and water. Cook another 2-3 minutes, stirring, until the pecans are coated and the mixture is thickened.

Spread your pecans onto your prepared pan, breaking up any clumps. Let cool.

Fill a medium-sized saucepan with an inch of water and bring to a simmer.

Combine the egg whites and sugar in a clean mixing bowl. Place on top of saucepan over the simmering water. Stir until the sugar is dissolved, then removed from heat. If you have any cooked egg pieces, strain them out.

Beat the egg whites until they reach stiff peaks. With your beater on low speed, add your butter one cube at a time until completely incorporated. Fold in your cinnamon and nutmeg.

To Assemble:
Use a sharp knife to cut the tops of your cakes off, making them level. On your bottom cake layer, pipe a layer of frosting and smooth it out. Place the top cake layer over that. Use the rest of your frosting to cover the top and sides of the cake. Garnish with spiced pecans.

Cake recipe adapted from HERE. Pecan recipe adapted from Alton.


  1. So you're a pro at frosting, I'm horrible at it haha But I'm definitely going to try this recipe out, I have a full bag of cake flower that needs to be used!

    1. Nah I have no patience for frosting. People make crumb coats, freeze it to set it, then frost and all this stuff. I smother it on ha.

  2. That looks too delicious, Gina! You've made it really accurate. So yummy! I prefer minimal frosting btw as well. ;)


  3. It may be a girl thing. Or, at least I've heard it from my wife. ;)

    Put your recipe out there...with confidence! You like it, and many others will. I know I'm planning to make this one, this Fall.

    Thank you for all your culinary effort!


    1. Haha I think so maybe, we are usually more insecure than boys. Thanks so much Ben!

  4. This cake looks amazing, and I second Malia, your frosting skills are on point!


  5. Incredible!! You ARE SO TALENTED! You need to start your own cookbook!
    Melanie @ meandmr.com

    1. Haha I wish! Maybe one day I will be skilled enough, thanks Melanie!

  6. This cake is beautiful!! If anyone wouldn't want you to share that with them they are crazy. I wish I were your neighbor! :)

    1. Haha that would be so nice! My taste tester ha

  7. Don't worry, it's not just you; it's just a constant worry, innit?! Hahaha, anyway, the cake looks insanely good! I'm a minimal frosting girl myself!

    May | THE MAYDEN

  8. I love cakes and pastries with a hint of cinnamon. This cake looks scrumptious!! :D You're so talented Gina, wish I could bake like you!


  9. wow, this looks so delicious *_*amazing!

  10. It's 7:32pm and I'm reading your blog post empty stomached haha! Not a great idea but I'm loving it :) :) :)


    Real Life Nerd // www.vivienekok.blogspot.com

    1. Haha story of my life! Thanks Viviene

  11. Yum!! Yessss! I did a bridal show over the weekend and was next to a cake vendor... she had samples left at the end and I tried the spice cake. So good. I rarely have it! This is gorgeous! I want to try it... like now. I totally get that way too by the way! We made my mom a like legit from scratch, with all the dairy kind of birthday cake. It was lemon blueberry with cream cheese frosting. It was delicious. But we had like half of a cake left. We brought it to work, but no one wanted it. :( I should have frozen it but I think I waited a little too long. Oh well, I guess I just need to get friends who will eat it.. haha XO -Alexandra

    Simply Alexandra: My Favorite Things

    1. Yeah I need a list of people who I know for sure will appreciate it haha, that sounds sooo good btw

  12. Looks delicious and amazing photography too!


  13. The cake looks gorgeous! I'm like that too...second guessing myself before sharing my bakes with my neighbours. Confidence is what we need. It's a blessing to be able to share. Thanks for sharing your recipe.

    1. You're so right, thanks for the kind words!

  14. If you were to send me one, I wouldn't say no.... ;)

  15. That looks so delicious!

    - Audrey

  16. This looks simply amazing!! So perfectly made and it looks like it tastes amazing amazing amazing!

    Heba xx || The HebaBloglovinInstagram

  17. OMG!!!! This cake looks perfect!! I don't know how you manage it to make it look soooo good!!
    You definitely have a talent! and I just love the pictures♥
    Selina | Selinas Inspiration

  18. This cake is gorgeous! I definitely want to try making this...thanks for sharing the recipe!


  19. YUMMM! I wish i had the patience to bake a cake. Want to send me one instead? ;)

    Sabrina | GYPSY TAN

    1. Haha the actual cake takes no time at all and is delicious on it's own, try it one day!

  20. The way that you've iced this is just lovely! Anything spiced is just perfect for fall in my opinion. This looks delicious!


  21. This looks unbelievable!


  22. This looks so good! If only we lived in the same country, I'd be more than happy to share the cake with you hehe and I especially love pecans on cakes :) xx


    1. Haha someday I will make it to your beautiful country!

  23. Ohhhmmmgg this looks delicious!

    The Bandwagon Chic | Instagram | Bloglovin | Snapchat: bandwagonchic

  24. What a beautiful and tasty-looking cake! How could you even consider not to share this piece of art? I love frosting, so i would probably make a double portion and eat any excess right from the bowl:)
    Regarding fall, I'm traveling back to Denmark in a week and I'm really not looking forward to the Danish fall weather. Would much rather be in sunny California:)

    1. Haha well yes I am not a winter person either...but Fall, I love Fall.

  25. OMG:) This is just Stunning:) The photos are amazing and i am sure super tasty:)
    Thanks for your Love and Support:)
    Much Love Karina
    True Beauty Comes From Within

  26. I love fall too and this cake looks absolutely scrumptious! So so so beautiful <3


  27. Your cooking skills are just unreal. Since we have gotten home, I have tried to cook, and somewhat successfully, however, it is never pretty! So jealous of your cooking/baking skills Gina!

    Ginger Side of Life

    1. thanks Chelsea, means a lot! How is it being back?!

  28. This is incredible, both the recipe and your photography! There's nothing better than a pretty cake on a white background - I really hope I'm not the only one who thinks/feels that way haha. The fanned pecans really take the 'pretty scale' to 10! Amazing job, Gina :)

    Gabrielle | A Glass Of Ice

    1. Thanks so much Gabrielle, appreciate it!

  29. You are so talented I tell ya. I would love a piece of this cake.

    Pumps and Push-Ups

  30. Your recipes are killing me lately! I love spiced cake but would have never thought of adding the pear. And those pecans would be amazing on so many things!

    Wishes & Reality

    1. I know, I don't even like pecans but these ones are delicious!

  31. I really like you :*

    Can you follow me? I followe you!
    If you comment my post, I will comment your five posts! :)


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