Aunt Josephine's Fresh Pear Cake recipe
All Recipes Dessert Recipes Cakes Bundt Cake Recipes
Ingredients
- cooking spray 3 cups all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon fine sea salt ½ teaspoon ground allspice ½ teaspoon ground cinnamon ½ 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
Nutrition Info
- 529.1 caloriescarbohydrate: 57.1 gcholesterol: 55.8 mgfat: 31.6 gfiber: 3.7 gprotein: 7 gsaturatedFat: 3.3 gservingSize: -sodium: 395 mgsugar: 24.2 gtransFat: : -unsaturatedFat: : -
Directions Aunt Josephine's Fresh Pear Cake
Directions
-
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.
Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
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.
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.