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Fresh Pear Cake

 Fresh Pear Cake
When pears are in season, I love to make this family favorite. It's moist and keeps well, and makes a wonderful dessert as well as a breakfast or brunch cake.
14-16 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1-1/2 cups vegetable oil
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/2 cups finely chopped peeled pears (about 2 medium)
  • 1 teaspoon vanilla extract
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons milk

Directions

  • In a large bowl, beat eggs on medium speed. Gradually add sugar and
  • oil; beat thoroughly. Combine the flour, cinnamon, salt and baking
  • soda; add to egg mixture and mix well. Stir in pears and vanilla.
  • (The batter will be stiff.)
  • Spoon into a greased and floured 10-in. tube pan. Bake at 350°
  • for 60-65 minutes or until a toothpick inserted near the center
  • comes out clean. Let cool in pan 10 minutes before inverting onto a
  • serving plate.
  • In a small bowl, combine the confectioners' sugar and milk; beat
  • until smooth. Drizzle over warm cake. Cool completely. Yield: 14-16
  • servings.

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Fresh Pear Cake (continued)

Nutritional Facts: 1 serving (1 slice) equals 424 calories, 22 g fat (3 g saturated fat), 40 mg cholesterol, 240 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.