For the Cake:

• 14 tbsp (200 g) salted or unsalted butter, melted
• ¾ cup (150 g) granulated sugar
• ¼ cup (60g) light brown sugar, packed
• 4 large eggs, room temp
• ½ tsp vanilla extract
• 1 2/3 cup (210 g) all-purpose flour
• ½ tsp baking powder
• Pinch of salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 cup (185g) peeled pears (not overly ripe) chopped into cubes, about 1-2 pears

For the Frosting:

• 1 ½ cups (250g) mascarpone (or cream cheese), room temperature
• 1/3 cup (40g) powdered sugar
• ½ tsp ground cinnamon, plus more for decoration

Note: This recipe calls for a 1.25 lb or 1.25 quart loaf pan (about 9x5”). If using a larger pan (2 quart) increase the recipe by 1.5 and increase the cooking time by about 10 minutes.

Directions:

1. Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
2. Preheat your oven to 350F (175C). Butter and flour a 1.25 lb or 1.25 quart loaf pan (about 9x5”) Set aside. 
3. In a large bowl, whisk together the sugar and eggs, then the vanilla extract as well, whisking for about 30 seconds. 
4. Mix together the flour, baking powder, salt, and spices in a bowl. Then whisk it into the egg mixture in two additions.
5. Carefully whisk in the cooled melted butter in two additions. Then, fold in the chopped pears.
6. Pour into the prepared pan and bake 45-55 minutes or until a toothpick inserted in the middle comes out clean.
7. After removing it from the oven, let cool completely.

For the glaze, whisk or stir together all ingredients and then spread on top of the cooled cake. Finish with a dash of cinnamon!

Recipe by Molly J. Wilkinson of

Ingredients for the Cake:

• 14 tbsp (200 g) salted or unsalted butter, melted
• 1 cup (200 g) granulated sugar
• About 1 tbsp of zest from 2 lemons
• 4 large eggs
• ½ tsp vanilla extract
• 1 2/3 cup (210 g) all-purpose flour
• ½ tsp baking powder
• Pinch of salt

Ingredients for the Glaze:

• Juice of ½ lemon (~20 ml // 1 tbsp + 1 tsp)
• ¾ cup (90 g) powdered sugar

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1.  Start by melting the butter. Set aside to cool while you prepare the rest of the cake.
2.  Preheat your oven to 350F (175C) and line a loaf pan with parchment paper.
3. In a large bowl, rub together the sugar and lemon zest to release the oils. Then whisk in the eggs and vanilla extract well, whisking for about 30 seconds.
4. Mix together the flour, baking powder, and salt in a bowl. Then whisk it into the egg mixture.
5. Carefully whisk in the cooled melted butter in two additions.
6. Pour into the prepared pan and bake 45-55 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
7. After removing it from the oven, let cool several minutes then pull up on the parchment paper to release it from the pan.
8. For the glaze, whisk together the lemon juice and powdered sugar then pour over the warm cake

Recipe by Molly of