Pear Breakfast Cake

This has been one of my go-to recipes for years. In fact I can whip it up from memory it is so easy to make. It is quick, healthy and makes the house smell delicious. The best thing is that you can swap out the fruit seasonally. During the summer months this simple cake can be made with stone fruits - peaches, plumbs, apricots and cherries. Delicious!

In the picture I diced the pears but you can create beautiful patterns by cutting the fruit in wedges and placing them in a circle or a spiral. I have also cut the stone fruit in halves and placed them face up (or down) on the top of the batter - that looks lovely too.

NOTE: The original recipe called for 3/4 cup of sugar but am in the habit of baking with less sugar. If you want a sweeter cake you are going to have to add more sugar to this recipe. The original recipe also called for butter and buttermilk which I switched out for olive oil and yogurt.

Recipe adapted from Martha Stewart

Pre time:15 minutes

Total: 1hour

Servings: 4


▪ 4 tablespoons extra virgin olive oil, room temperature, plus more for skillet

▪ 1 cup spelt flour, plus more for skillet

▪ 1/2 teaspoon baking powder

▪ 1/4 teaspoon baking soda

▪ 1/4 cup plus 2 tablespoons sugar

▪ 1 large egg

▪ 1/2 cup yogurt (full fat)

▪ 2 ripe medium fruits, diced, thinly sliced or halved


1. Preheat oven to 375 degrees.

2. Oil an 8-inch ovenproof skillet (preferably cast iron) or 8-inch cake pan; dust with flour, tapping out excess.

3. Whisk together flour, baking powder, baking soda, and1/2 teaspoon salt.

4. Beat olive oil and 3/4 cup sugar and yogurt with a mixer on medium speed until pale and fluffy (I usually do it by hand - less to wash). Beat in egg. Add flour mixture in 3 additions.

5. Pour batter into prepared skillet, and smooth top with a spatula.

6. Sprinkle diced pear on top, and sprinkle with remaining 2 tablespoons sugar.

7. Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

8. Let cool slightly.

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