• Recipes
  • Private Chefs
  • About
  • Work With Me
  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Fare Isle

Seasonal Recipes and Nantucket Private Chefs

  • Recipes
    • Recipe Index
    • Breads + Rolls
    • Breakfast/Brunch
    • Salads
    • Dinner
    • Desserts
    • Edible Flowers
    • Everyday Basics
    • Fermentation
  • Private Chefs
  • About
    • Contact
  • Work With Kaity
Fare Isle » Desserts » Cakes » Maple Spice Cake with Wine Poached Pears

Maple Spice Cake with Wine Poached Pears

published: January 25, 2021 / updated: September 12, 2022by Kaity Farrell
A deliciously spiced maple cake with fluffy maple buttercream topped with luscious red wine poached pears.
Jump to RecipePrint Recipe

Maple Spice Cake with Wine Poached Pears | Fare Isle

I first shared the recipe for this maple spice cake topped with wine poached pears on my Instagram feedback in the fall of last year but thought it would also be a nice offering for Valentine’s Day. Maple Spice Cake with Wine Poached Pears | Fare Isle

What’s In Maple Spice Cake

The maple spice cake is super easy to make, vegan-friendly, and flavored with warm spices like cinnamon, nutmeg, cloves, ginger, allspice, and vanilla bean. It’s frosted with fluffy maple buttercream frosting that’s made with 4 simple ingredients and whips up in minutes. The red wine poached pears lend a dramatic and elegant presentation to this humble cake. Serve with your favorite red wine for a romantic Valentine’s dessert.

Maple Spice Cake with Wine Poached Pears | Fare Isle

The maple spice cake is moist and fluffy. This recipe makes one 3-layer 6-inch cake. The base recipe can also be used to make 12 standard-sized cupcakes or 1 single layer 8 or 9-inch round or square cake. The baking time should be about the same for cupcakes, 20 minutes. For a large single layer cake up the baking time to 35-45 minutes.

Maple Spice Cake with Wine Poached Pears | Fare Isle

Maple Buttercream

The maple buttercream frosting is light and fluffy and comes together with just a few simple ingredients. It can easily be made vegan by swapping dairy butter with your favorite plant-based butter. Another yummy frosting option for this cake is cream cheese frosting.

Maple Spice Cake with Wine Poached Pears | Fare Isle
Maple Spice Cake with Wine Poached Pears | Fare Isle

Red Wine Poached Pears

Red wine poached pears are a delicious dessert on their own but really send this cake over the top, flavor, and presentation-wise. Reducing the poaching liquid to a syrup makes the perfect flavorful drizzle and sauce to serve with this cake.

Maple Spice Cake with Wine Poached Pears | Fare Isle

Maple Spice Cake with Wine Poached Pears | Fare Isle

Happy Baking!

xx Kaity


Maple Spice Cake with Wine Poached Pears | Fare Isle

Maple Spice Cake with Wine Poached Pears

Author: Kaity Farrell
A deliciously spiced maple cake with fluffy maple buttercream topped with luscious red wine poached pears.
print recipe pin recipe

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings

Ingredients

Spice Cake

  • 210 g all-purpose flour 1 1/2 cups
  • 150 g granulated sugar 3/4 cup, or unrefined sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon powdered ginger
  • 1/2 cup milk or plant-based milk
  • 1/2 cup neutral-tasting oil such as extra-light olive oil, grapeseed oil, etc.
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Maple Buttercream

  • 226 g room temperature salted butter 1 cup or 2 sticks, use plant-based butter for a vegan version
  • 260 g powdered sugar 2 cups
  • 1/4 cup maple syrup
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract

Wine Poached Pears

  • 2 bosc pears
  • 1 1/2 cup red wine
  • 100 g granulated sugar 1/2 cup, or unrefined sugar
  • 1 cinnamon stick
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon whole allspice
  • 1 tablespoon vanilla extract or a split vanilla bean
  • 3 whole cardamom pods

Instructions

Spice Cake

  • Preheat oven to 350˚F. Grease 3 6-inch cake tins and line the bottoms with parchment paper circles. Flour the sides.
  • Whisk the dry ingredients together in a large bowl.
  • Whisk the wet ingredients together in a separate bowl.
  • Pour the wet mixture into the dry mixture and mix together with a rubber spatula until every combined, about 1 minute.
  • Divide the batter evenly between the 3 prepared cake tins. Bake on the center rack for about 20 minutes or until the sides of the cake pull away from the pan and a toothpick inserted into the center of the cake comes out clean.
  • Cool cakes in tins for 10 minutes then run a knife along the edges and invert the tins onto a cooling rack. Lift the tins off and peel away the parchment paper.
  • Cool completely before frosting.
  • Layer and frost the cake with the maple buttercream then top with halved poached pears and drizzle the thickened sauce over the top of the cake.

Maple Buttercream

  • Cream butter in a mixer with a whisk attachment until fluffy, about 2 minutes.
  • Add the rest of the ingredients and mix until light, airy, smooth, and fluffy, about 3 minutes.

Wine Poached Pears

  • Add everything except the pears to a saucepan or deep-sided small brasier.
  • Bring the liquid to a boil over medium-high heat then reduce to a simmer.
  • Peel the pears and add them to the simmering poaching liquid. Poach them until tender but still firm enough to keep their shape, about 15 minutes. Spoon the liquid over them throughout the cooking process and turn them a few times so they cook evenly on all sides.
  • Remove pears from the liquid and set them aside to cool.
  • Bring the poaching liquid back to a boil and reduce until the thickened into a sauce, about 10 minutes.
  • Strain and cool the sauce.


Notes

  • The cake and pears can be made the day before. Wrap the cake with plastic wrap and store at room temperature. Store the poached pears in a covered container in the refrigerator.
  • Best eaten the day it is assembled and served. Leftover cake can be covered and stored in the refrigerator and eaten within 1-2 days.
  • The cake recipe can also make 12 standard-sized cupcakes or 1 single layer 8 or 9-inch round or square cake. The baking time should be about the same for cupcakes, 20 minutes. For a large single layer cake up the baking time to 35-45 minutes.

Course: Dessert
Cuisine: American
Keyword: maple, spice, wine, pears, cake

Nutrition

Serving: 1slice | Calories: 807kcal | Carbohydrates: 108g | Protein: 4g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 471mg | Potassium: 239mg | Fiber: 3g | Sugar: 81g | Vitamin A: 748IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg

Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle


This post contains affiliate links to ingredients and products relevant to this recipe. If you choose to purchase linked products I would earn a modest commission, which helps offset the costs of keeping Fare Isle going. Learn more about my affiliate policy here. Thank you for your continued support!

 

Join the conversation Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Jesse

    4 stars
    I made this and it came out great! I made a double layer cake in two 8 inch rounds. Yummy!!

    Reply
    • Kaity Farrell

      Thank you, Jesse! So glad you like the recipe! xx

      Reply
  2. Kaity Farrell

    5 stars
    test

    Reply

Welcome to Fare Isle! I'm Kaity.


a private chef and content creator based on the island of Nantucket....read more here.

private chef services

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Popular Recipes

Irish Guinness bread that has been sliced into with three slices fanned out from the loaf on a bread board.

Guinness Brown Bread

Lilac Gin Fizz Cocktail

Lilac Syrup

Large gallon-size glass mason jar of fire cider in the infusion stage with raw apple cider vinegar and medicinal plant materials.

Fire Cider Recipe for Immune Support

a variety of vegan sourdough donuts on a table.

Vegan Sourdough Donuts

In Season Now

A loaf of vegan Irish soda bread with raisins and caraways seeds on a wood board with a wedge slice cut out of it.

Vegan Irish Soda Bread Recipe

Lilac panna cotta in glass cups garnished with lilac flowers.

Dairy-Free Lilac Panna Cotta Recipe

Sugared purple violets drying on a wire rack over parchment paper.

Candied Violets Recipe

Closeup shot of 5 small quilted mason jars with metal screw top lids filled with purple/pink colored wild violet jelly stacked on top of each other.

Violet Jelly Recipe

Sign up for emails and get my new e-book!

Cover of Fare Isle's Cozy Dinner Party Menu e-book.

Get the latest recipes in your inbox

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

pages

  • Contact
  • About
  • Press
  • Work With Kaity
  • Nantucket Private Chefs
  • Affiliate Policy

recipes

  • All Recipes
  • Breakfast/Brunch
  • Dinner
  • Desserts
  • Sourdough
  • Edible Flowers

© 2023 Fare Isle · Terms · Privacy Policy · Accessibility Statement · Site Credits

Site by Meyne X