Photo of Cinnamon & pear cake by WW

Cinnamon & pear cake

Total Time
1 hr
20 min
40 min
Sweetly fragrant, this is the kind of cake that can be served still warm for pudding, or completely cooled with a hot cuppa for afternoon tea.


Calorie controlled cooking spray

4 spray(s)

Low Fat Spread

75 g

Caster Sugar

80 g

Egg, whole, raw

1 medium, raw

Vanilla Extract

2 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level

White Self Raising Flour

140 g, sifted

Baking powder

½ teaspoon(s), level

Skimmed Milk

80 ml


1 medium, sliced into thin wedges


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm springform tin with cooking spray and line the base with baking paper. Reserve 2 teaspoons spread and 2 teaspoons sugar for the topping.
  2. Using a hand-held electric whisk, beat the remaining spread and sugar with the egg, vanilla extract and half of the cinnamon in a bowl, until combined. Stir in half of the flour, the baking powder, then all of the milk. Stir in the remaining flour until combined. Spoon the mixture into the prepared tin and use a spatula to level the surface. Arrange the pear slices on top in a circular pattern.
  3. Bake for 30-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool the cake in the tin for 5 minutes, then release from the tin and transfer to a wire rack.
  4. Melt the reserved spread in the microwave and brush all over the hot cake. Combine the remaining cinnamon and reserved sugar in a small bowl, then sprinkle this over the cake before slicing and serving.