Select Page

Updates From The Farm

Asian Pear Cake

For the Fruit Mixture:

  • 3 cups Asian pears (diced)
  • 1 cup pecans (chopped)
  • 1 teaspoon cinnamon
  • 1/3 cup sugar
  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup brown sugar (packed)
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 3 large eggs

Steps to Make It

  • Grease and flour a 12-cup Bundt pan or spray generously with Baker’s Joy or other similar baking spray mixture with flour. Heat oven to 325 F.
  • Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss. Cover and set aside.
  • In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly.
  • With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.
  • Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a toothpick or cake tester inserted in center of the cake comes out clean.
  • Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely.
  • Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.

Recipe adapted from the spruce eats

Thank you to our Fall Fruit Extravaganza Sponsors

Pin It on Pinterest

Share This