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Photo of Cinnamon and pear tea cake by WW

Cinnamon and pear tea cake

PersonalPoints™ per serving
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.