From the Chef: Apple (or Pear) Butter Cake


Written by Mark Marques

Here is a new cake recipe I created inspired by homemade Pear Butter I was given as a gift.  This cake is moist, tender and deliciously spicy.

It goes well with a cold winter’s day, as well as a warm day of spring.  This is truly a recipe that can be enjoyed year round.



  • 2 Large Eggs
  • 1 ¼ Cup Buttermilk
  • 1 ¼ Cup Vegetable Oil
  • 1 Cup Apple or Pear Butter
  • 1 Cup Sugar
  • ½ Cup Brown Sugar
  • 1 Teaspoon Vanilla
  • 1 Teaspoon Baking Soda
  • 2 ½ Cups Flour
  • 1 Teaspoon Salt
  • 1 Tablespoon Cocoa Powder

Cinnamon Cream Cheese Frosting

  • 1 Pound Cream Cheese at room temperature
  • 2 Sticks Butter at room temperature
  • 4 Cups Powdered Sugar
  • 2 Tablespoons Cinnamon (Fresh Ground if you can)
  • 1Teaspoon Vanilla
  • ¼ Tsp Salt


Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans or a large Bundt Pan.

In a large bowl, sift together the flour, baking soda, salt, and cocoa powder, and set aside. Using a standing mixer (or a hand mixer and a large bowl) mix together the oil, buttermilk, eggs, sugar, brown sugar, Apple/Pear Butter and vanilla until smooth. On a slow speed, slowly add the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans or all into the Bundt pan. Place the pans in the oven evenly spaced apart. Rotate or turn the pans halfway through baking. Bake until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes for the rounds or 40-50 minutes for the Bundt.

Remove the cake(s) from the oven. Run a knife around the edges to loosen them from the sides of the pans. For the Bundt, let cool for 15-20 minutes and then invert onto a cooling rack. For the regular cakes, one at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Frost after completely cooled. 



In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until smooth and thoroughly mixed. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the cinnamon and vanilla to the cream cheese mixture and raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Refrigerate cake once frosted. You can top the cake with toasted Pecans if you like.

Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.

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