Cooking Time: 35 minutes

Makes: 12 Muffins

Serving Size: 1 Muffin (2 "Slices")

Ingredients

1 ¼ cups flour, all purpose

1 tsp baking powder

1 tsp lemon zest

½ tsp ground cinnamon

¼ tsp salt

¼ tsp ground nutmeg

¼ tsp ground ginger

½ cup butter, softened

¾ cup sugar

2 eggs

1 tsp vanilla

3 pears, large, peeled/cored/cut into 1/8ths

Directions

Preheat the oven to 350 degrees. Grease a 9-inch springform pan. In a large mixing bowl, whisk together the flour, baking powder, zest, ¼ teaspoon cinnamon, salt, nutmeg, and ginger.

Meanwhile, in another large mixing bowl, cream together the butter and ¾ cup sugar until light and fluffy. Add the eggs, one at a time. Blend in the vanilla. Add the flour mixture and blend until well combined. Do not overmix. Pour the batter into the prepared pan. Place the pear slices in a circle around the surface of the cake, spacing about ½-inch apart. In a small bowl, combine the remaining cinnamon and sugar. Sprinkle this mixture over the pears.

Bake the cake for about 30 to 35 minutes or until a tester comes out with a few crumbs attached. Cut around the cake to loosen it from the sides of the pan. Release the sides of the springform pan. Cool on a rack.

Storage and Turn-Out

Serve with Cream Cheese Icing (shown). Cake can be served warm or at room temperature.

Will store under refrigeration for about 7 days.