by Tammy Taylor
It’s pear season y’all! I’ve been allowed to harvest a few pears from trees around town so I’ve been making and canning lots of pears. From RancherMan’s favorite Pear Preserves as well as my fave: Pears in Light Syrup. We’ll enjoy them all winter long and some jars could also end up in a few of our Homemade Christmas Baskets this year. But a friend from church mentioned she had several pears that were given to her and she was going to make a pear cake with them.
I’d never even heard of pear cake, and I wasn’t sure I was even tempted by the thought. But a couple of days later I met up with her and she said she’d made the cake and asked if we wanted to try it. Hummm… Pear cake?? Sure, I guess… WOW – it was amazing, all cinnamon & spice fall-tasting deliciousness with soft chunks of pear. And RancherMan went crazy over it. So of course I wanted to make it for him. Thankfully she shared her recipe with me (thanks Sue!)
Now I amended her handwritten recipe since it didn’t indicate what size pan to bake it in. (although she did tell me that a tube pan would be appropriate.) But her cake seemed to have much less thickness than the batter that I poured into my tube pan. And her baking time was less, so her pan must have been a different size. Plus since it was plenty moist with all that fruit included I substituted the oil in her recipe with applesauce. I also reduced the amount of nuts and also added a bit of vanilla.
So I’ll share the recipe as I amended it. RancherMan says it’s delicious and it’s a KEEPER!
First I washed several ripe pears and chopped & cored 4 cups worth. (I actually did 8 cups because I wanted to make TWO cakes, one in a 10″ tube pan and one in a 9″ x 9″ glass dish to freeze for later) My friend told me I didn’t even need to peel the pears so I didn’t.
Then for each batch I used a fork to mix up 2 eggs in a small measuring cup & poured them over the chopped pears. I used my big honkin’ rubber spatula to mix everything together. Then I added two cups of sugar, 1/2 cup Homemade Applesauce, 2 Tablespoons cinnamon, 2 cups of flour, 2 teaspoons of baking soda, 1 tsp vanilla, 1 tsp of salt and 1 cup of chopped nuts, stirring with my spatula after each ingredient was added. That’s all there is to it y’all!
Then I greased & floured my 10″ tube pan as well as my 9″ x 9″ baking dish and poured in each batch of batter. I’m sure cooking spray would have been fine instead but I wanted to follow her directions. I baked the cakes in the oven together at 350 degrees for 1 hour. The cake in the tube pan was done but the cake in the baking dish looked a little underdone in the middle. So I turned the oven off & left the baking dish in the oven soaking up residual heat for an additional 15 minutes. After that extra time the cake seemed to come out about right.
I allowed them to each cool for about 15 minutes in their pans before inverting the tube pan onto a plate to release the cake and allow it to completely cool. I sprinkled a little powdered sugar on top just to make it prettiful and served up a warm slice to RancherMan. His verdict? DELICIOUS!
Since my friend told me these cakes freeze beautifully I’ll wrap the square cake for the freezer. That way I’ll have a homemade cake ready for unexpected company. She also said you could use a food processor to chop the pears even smaller if I liked. But I loved it the way she made it with the small chunks of chopped fruit. What a delicious way to use up those fresh pears of the season!
Fresh Pear Cake
Do you find yourself with a bundle of those fresh delicious pears? Make pear cake. It's surprisingly moist & delicious! #TaylorMadeHomestead
- 4 Cups Chopped Fresh Pears
- 2 Eggs Beaten
- 2 Cups Sugar
- 1/2 Cup Applesauce
- 2 Tablespoons Cinnamon
- 2 Cups Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1 Cup Chopped Nuts
Preheat oven to 350 degrees.
Mix ingredients in order given, stirring after each addition with a large spoon (do not beat with mixer). Batter will be thick.
Pour into a well greased and floured 10" tube pan and bake for 1 hour or until toothpick inserted in center comes out clean.
Cool in the pan for 15 minutes and then invert tube pan onto a plate to release cake, then allow to cool completely. Sprinkle powdered sugar on top for garnish if desired.
C’mon by & sit a spell! Come hang out at our ~TMH~ Facebook Page – it’s like sitting in a front porch rocker with a glass of cold iced tea – lots of good folks sharing! You can also follow along on Pinterest, Twitter or GooglePlus.
If you’d like to receive an email each time a new blog post goes live it’s EASY to