[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 15/06/24. See terms.
Photo of Cinnamon and pear tea cake by WW

Cinnamon and pear tea cake

Total Time
50 min
20 min
30 min
Classic cinnamon tea cake with sliced pear is the perfect sweet treat to impress


Reduced fat oil spread

75 g

Granulated stevia sweetener

cup(s), (75g)


1 medium

Vanilla bean extract, alcohol free

2 tsp

Ground cinnamon

½ tsp

White self-raising flour

1 cup(s), (150g), sifted

Skim milk

cup(s), (80ml)


1 medium, thinly sliced (see tip)


  1. Preheat oven to 160°C. Lightly spray a 20 cm round springform tin with oil. Line base with baking paper. Reserve 2 teaspoons spread and 2 teaspoons stevia.
  2. Using electric beaters, beat remaining spread and stevia with egg, vanilla extract and half the cinnamon in a bowl until combined. Stir in half the flour, then milk. Stir in remaining flour until combined. Spoon mixture into prepared tin. Using a spatula, smooth the surface. Arrange pear slices on top in a circular pattern.
  3. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Set cake aside in tin to cool for 5 minutes, then remove side of tin and transfer cake to a wire rack.
  4. Place reserved spread in a small microwave-safe dish. Microwave on High (100%) for 5–10 seconds or until melted. Combine remaining cinnamon and reserved stevia in a small bowl. Brush hot cake with melted spread. Sprinkle with cinnamon mixture. Serve warm or at room temperature.


TIPS: Any type of pear is suitable. You can also use apple instead of pear. Store cooled leftovers in an airtight container for up to 3 days.