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. (links at the bottom of the post) 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!)
Adjusting The Recipe
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!
Mixing The Cake
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!
Baking 2 Cakes At Once
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!
These Cakes Freeze Beautifully
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! #TexasHomesteader
- 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.
Fresh Pear Delights:
- Pear Sauce (like applesauce but with pears)
- Pears Canned In Vanilla Syrup
- Sweet-n-Savory Pear Relish
- Pear Cake
- Fresh Pear Preserves
Other Easy Desserts
- Pumpkin Bread (with Cake-Mix Shortcut)
- Depression-Era CRAZY CAKE – No Butter, Eggs or Milk
- Rich, Chocolaty Homemade Brownies
- Chocolate Pudding In A FLASH
- Banana Pudding – A Hug From The South
- Cherry-Pie Tortilla Rolls
- Cantaloupe Bread w/Pecan Praline Glaze
- Easy Blueberry Muffins
- Fresh Pear Cake
- Healthier ‘Ice Cream’ Using Bananas & Fruit
- Easy Cookies-n-Cream Ice Cream Cake
- Homemade Honey Graham Crackers
- Cake-Mix Cookies – Only 3 Ingredients!
- Double Chocolate Banana Chunk Cookies
- Sugar-Free Chocolate No-Bake Cookies
- Triple Chocolate Truffles
- Rich & Creamy Hot Cocoa
- …And MANY MORE!