Nutmeg Pear Cake
A moist, spiced pear cake with nutmeg and cinnamon, accented by crunchy pecans, perfect for fall gatherings or cozy dessert moments.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch fluted tube pan.
- In a large bowl, combine the flour, ground nutmeg, baking soda, ground cinnamon, salt, and baking powder.
- In a separate bowl, whisk together sugar, vegetable oil, beaten eggs, apple cider, and vanilla.
- Add the wet ingredients to the dry ingredients and stir well.
- Stir in the mashed pear halves and chopped pecans.
- Pour the batter into the prepared pan.
- Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before removing from pan.
Tips & Substitutions
For a lighter cake, consider substituting half of the all-purpose flour with whole wheat flour. If you don't have pecans, walnuts or almonds work well as substitutes. Ensure the pears are well-drained to avoid excess moisture in the batter. Adding a pinch of ginger can enhance the flavor profile, complementing the nutmeg and cinnamon beautifully.
Serving Suggestions
This cake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of spiced chai or coffee. For added decadence, drizzle with Sylvia's Hot Fudge Sauce or serve alongside a side of fresh fruit for a balanced dessert.
Storage & Reheating
Store any leftover Nutmeg Pear Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nutmeg Pear Cake contains roughly 510 calories, with 6g protein, 47g carbohydrates, and 35g fat. It is an excellent source of vitamin A (33% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1104mg per serving (48% 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 fresh pears instead of canned?
Yes, you can use fresh pears! Make sure to peel, core, and chop them into small pieces. About 3-4 medium pears should yield the equivalent of one can of pear halves. You may need to adjust the baking time slightly, as fresh pears have higher moisture content.
What can I do if my cake sinks in the middle?
If your cake sinks, it may be due to underbaking or too much moisture. Ensure you accurately measure ingredients, particularly flour and liquid. Additionally, baking it longer may help. A toothpick should come out clean when inserted into the center. Letting it cool in the pan for a few minutes before removing can also help maintain its shape.
Is this cake suitable for freezing?
Absolutely! This Nutmeg Pear Cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, or let it sit at room temperature for a few hours.
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).