Tuesday, May 31, 2016
Aunt Josephine's Fresh Pear Cake
Prep Time: 30 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 40 Minutes
"Fresh pears and pecans are folded into a nicely spiced batter creating a dense and moist pear cake perfect for showers and brunches."
3 cups all-purpose flour [420 g]
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup turbinado sugar
1 cup grapeseed oil
3 large eggs, lightly beaten
3 cups peeled and finely chopped Bartlett pears
1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
2. Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
3. Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.