FRESH PEAR CAKE


A friend gave me this fresh pear cake recipe, and it quickly became one of my favorite ways to use an abundance of pears. I’m always looking for good pear recipes, especially in years when our apple trees don't produce much.

This cake turned out to be a keeper. It’s moist and full of fresh pears, warm cinnamon, and crunchy pecans or walnuts, then finished with a simple powdered sugar glaze. And when I say it’s delicious, I mean really delicious!

CAKE INGREDIENTS

  • 4 cups peeled, cored and chopped pears
  • 2 cups white sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 teaspoon ground cinnamon
  • 3 eggs
  • 2/3 cup vegetable oil
  • 1 cup chopped pecans or walnuts

ICING INGREDIENTS

  • 1 teaspoon vanilla extract
  • 1-1/4 cups confectioners’ sugar
  • 2 tablespoons milk


DIRECTIONS

In a large bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly.

Combine the flour, cinnamon, salt and baking soda; add to egg mixture and mix well.

Stir in pears and vanilla. (The batter will be stiff.)

Spoon into a greased and floured bundt  pan.

Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pan 10 minutes before inverting onto a serving plate.

In a small bowl, combine the confectioners’ sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely.

Yield: 14-16 servings.



Print Recipe

FRESH PEAR CAKE











INGREDIENTS
  • 4 cups peeled, cored and chopped pears
  • 2 cups white sugar
  • 3 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 teaspoon ground cinnamon
  • 3 eggs
  • 2/3 cup vegetable oil
  • 1 cup chopped pecans or walnuts


ICING INGREDIENTS

  • 1 teaspoon vanilla extract
  • 1-1/4 cups confectioners’ sugar
  • 2 tablespoons milk

DIRECTIONS

  1. In a large bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly.
  2. Combine the flour, cinnamon, salt and baking soda; add to egg mixture and mix well.
  3. Stir in pears and vanilla. (The batter will be stiff.)
  4. Spoon into a greased and floured bundt  pan.
  5. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool in pan 10 minutes before inverting onto a serving plate.
  7. In a small bowl, combine the confectioners’ sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely.
  8. Yield: 14-16 servings.