Pear Cake(Club Member: Lee Higginbotham)
A moist and flavorful pear cake featuring sweet cooked pears, warm cinnamon, and crunchy nuts, perfect for dessert or teatime for any fruit lover.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a Bundt pan.
- In a large mixing bowl, combine cooked mashed pears, sugar, eggs, vanilla, and vegetable oil. Mix well.
- In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the pear mixture, stirring until just combined.
- Fold in chopped nuts.
- Pour the batter into the prepared Bundt pan.
- Bake for 1 hour and 15 minutes, checking at 1 hour for doneness by inserting a toothpick into the center.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
To enhance the flavor of this Pear Cake, consider adding a pinch of nutmeg or swapping half of the sugar for brown sugar for a deeper taste. If you don't have chopped nuts on hand, you can use seeds like sunflower or pumpkin as a substitute. Ensure your pears are well-cooked and mashed for a smoother batter. If you prefer a spiced version, add a teaspoon of ginger or allspice to the dry ingredients.
Serving Suggestions
Serve this moist Pear Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Audrey'S Salad as a light lunch option or can be enjoyed with a cup of tea or coffee. For a festive touch, dust with powdered sugar before serving or drizzle with a caramel sauce.
Storage & Reheating
Once your Pear Cake has cooled completely, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to three months. To reheat, simply microwave individual slices for 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pear Cake(Club Member: Lee Higginbotham) contains roughly 863 calories, with 8g protein, 104g carbohydrates, and 18g fat. It is an excellent source of vitamin C (97% of the Daily Value) and dietary fiber (41% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 cooked pears?
Yes, you can use fresh pears! Simply peel, core, and chop them, then cook them down in a saucepan with a bit of water until soft before mashing. This will ensure the right consistency and sweetness in your cake.
What if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a standard 9x13-inch baking dish. Just keep an eye on the baking time, as it may vary. The cake will still be delicious, though the shape will be different. Make sure to check for doneness with a toothpick.
Can I make this cake vegan?
Yes, you can make this Pear Cake vegan by substituting eggs with flaxseed meal or applesauce. Use a non-dairy milk and replace the vegetable oil with a plant-based alternative. The texture and flavor will still be delightful while accommodating a vegan diet.
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).