Best Yet Pear Cake
A moist, flavorful pear cake with warm spices and crunchy pecans, perfect for fall gatherings or teatime indulgence, offering a delightful combination of sweetness and spice.
Ingredients
Instructions
- Mix chopped peeled pears, chopped pecans, and sugar; then set aside.
- Beat eggs in a large bowl; add vegetable oil, flour, baking soda, cinnamon, and nutmeg; mix well.
- Add the pear mixture to the batter; stir until combined.
- Pour the batter into a greased and floured Bundt or tube pan.
- Bake at 350°F (175°C) for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider incorporating a teaspoon of vanilla extract into the batter. If pecans aren't available, walnuts or almonds can be a great substitute. Ensure your pears are ripe for maximum sweetness and moisture. To prevent sticking, dust the pan with flour after greasing. This cake is a delightful addition to any dessert table, especially paired with coffee or tea.
Serving Suggestions
Serve the pear cake as a delightful dessert or a sweet snack with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with coffee or tea, making it perfect for brunch or dessert after dinner. For a unique twist, try serving it with a drizzle of caramel sauce or alongside a slice of Pumpkin Cheesecake Pie for a varied dessert experience.
Storage & Reheating
Store any leftover pear cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 5-10 minutes until heated through. This keeps the cake moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Best Yet Pear Cake contains roughly 2577 calories, with 39g protein, 259g carbohydrates, and 170g fat. It is an excellent source of dietary fiber (151% of the Daily Value), vitamin C (102% of the Daily Value), and protein (77% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 688mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pears instead of fresh?
Yes, you can use canned pears, but be sure to drain and pat them dry to remove excess moisture. This helps maintain the cake's texture and prevents it from becoming too soggy. Fresh pears are preferable for flavor, but canned can work in a pinch.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times can vary based on your oven, so start checking around the 1-hour mark. If the top is browning too quickly, loosely cover it with foil to prevent burning.
Can I freeze the pear cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving. This makes it a convenient option for future gatherings or a sweet treat whenever you desire.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).