Butterscotch Pear Cake
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Butterscotch Pear Cake

Product Code: R0517

Complete your autumn sweets wish list with this feel-good, fall-spiced cake with butterscotch and pear flavorings.

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1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
¼ cup light brown sugar, packed
¾ cup granulated sugar
1 cup milk, room temperature
4 tablespoons unsalted butter, melted and cooled slightly
½ teaspoon LorAnn Butterscotch Super-Strength Flavor
½ teaspoon LorAnn Pear Super-Strength Flavor
2 medium Anjou pears, cored and chopped
1 medium Anjou pear for topping
1 tablespoon lemon juice
1/3 cup sliced almonds
Confectioners’ sugar, optional for garnish


  1. Preheat oven to 350°F. Grease a 9-inch springform pan or coat with non-stick cooking spray; set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a medium bowl, combine eggs, brown sugar, granulated sugar, milk, melted butter, LorAnn Butterscotch Super-Strength Flavor and LorAnn Pear Super-Strength flavor. Whisk until smooth.
  4. Add wet ingredients to flour mixture and stir until just combined and no streaks of flour remain (batter will be lumpy). Fold in chopped pears.
  5. Pour batter into prepared pan.
  6. Core and thinly slice the remaining pear. Toss slices with lemon juice to prevent browning. Arrange pear slices on top of cake in a spiral pattern or as desired). Sprinkle top of cake with sliced almonds.
  7. Bake in preheated oven for 50 – 60 minutes or until a toothpick comes out clean. Allow cake to cool for 20 minutes before removing sides.
  8. Dust with confectioners’ sugar before serving, if desired.
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Michael From pennylvania
October 22, 2022
Butterscotch flavor really came through! Baked for 58 minutes -- still wet in center : (
Used asian pears - which may be bigger than anjou pears? A LOT of pears in cake. perhaps excessive. wish that pears were listed by weight...
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