This is a pear adaptation of a Peach Cake I made. I ran out of white sugar and so had to use brown for half the amount. That change made it come out delicious!
Heat the oven to 325°F. Spray or line (24) muffin tin(s).
Cream the butter and sugars. Add the eggs in, one at a time, beating well after each addition. Beat in the 1 cup of mashed pear. Stir in the vanilla.
Reserve 1/4 cup of the flour. Sift the remaining flour, baking powder, salt and pumpkin pie spice. Stir in to the butter and sugar mixture.
Use the reserved flour to coat the chopped pears. Fold the pears into the batter.
Bake for 15-20 minutes, or until a toothpick comes out clean.
***This can also be made in two standard-sized loaf pans or a 10-inch tube pan. The baking time for these is 60-70 minutes. This time, I made one loaf and 12 cupcakes.
You must be logged in to post a review.
This was quite good. I followed the recipe exactly and made it in a bundt pan. It has a very dense texture like a pound cake, but has a nice flavor and isn’t too sweet. The thing that put it over the top for me was a vanilla-lemon sauce I made to drizzle over the slices. It added just the right bit of tang and moisture to the cake.
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
Twinks on 9.14.2010
Sounds like a great fall cake. And I think I just saw a post for making my own pumpkin pie spice to go in it.