Saturday, January 9, 2010

Pear Cake..Its not pretty but it sure is good!

I had a ton of organic Bartlett pears and I wanted to use them up so, I made this delicious Pear Cake! There are quite a few steps with this cake but trust me its worth it, the flavor and texture is amazing. The only thing I would do different is use a different pan. I am thinking a 9x13 would be better, trying to get it out of the cake pan was a disaster and it totally fell apart,it did not change the taste though. My middle daughter loved it as a quick breakfast while heading out the door for school, yes its cake but healthier than pop tarts or Fruity Pebbles!! I found this recipe at


  • 4 cups finely chopped pears
  • 3 cups all-purpose flour
  • 1 cup chopped walnuts or pecans
  • 1/2 teaspoon ground nutmeg
  • 1 cup vegetable oil
  • 2 eggs, beaten
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla


In a bowl, mix pears with sugar and nuts; set aside and let stand for 1 hour, stirring frequently. Add dry ingredients to the pears; stir to combine. Add oil, vanilla, and beaten eggs. Stir to blend. Pour batter into a generously greased and floured tube pan. Bake at 350° for 1 hour to 1 hour and 15 minutes,or until a wooden pick or cake tester inserted in center comes out clean. This pear cake can be baked in a 9x13-inch rectangular pan for about 45 to 55 minutes.

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