Apple Pear Cake
When my sister Catherine made her apple cake for me, I knew I needed the recipe. When I made it, I added some pears from the trees on our acreage. The resulting apple pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. —Mary Ann Lees, Centreville, Alabama
Reviews
My 9yo picked this recipe to make and I'm so glad she did! The cake is so moist. I loved the plump raisins and the crunch of the nuts. The frosting adds the perfect amount of sweetness.
And worth every star! I have made this repeatedly and always get asked to make more. The only change I might make is to go with one Granny Smith apple and three pears and maybe add some dates as suggested by grannyfromwisc. It has always come out very moist. The frosting is a near perfect companion to the cake.
I took this cake to a church Board meeting and everyone loved it. If you like carrot cake, you will like this moist variation. Other than leaving the raisins out (not my fave..) I made it as written. I found that 2 good sized Granny Smith apples and 2 regular pears will yield the required 2 cups of each fruit. I recommend using a food processor, if you can, because the fruit gets juicy when shredded. It was yummy!
I loved it. I made it with 3 apples and one pear, used baking powder because I don’t like baking soda. I used brown sugar as well just for the flavour. It tasted amazing and was fluffy surprisingly
Can you make this with cupcakes?
This cake is moist and absolutely delicious. I do not eat raisins, substituted dried cranberries. Was perfect. Recipe was a lot for the two of us, so I froze most of it. Froze nicely.
Super moist and I added dates ( 1/2 cup) while cutting the pears to 1 1/2 cups to mine. I made the frosting without the cream cheese ( I didn't have any) and it was delicious. Everyone loved it!
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Family loved it, very moist and the pears are subtle flavour.
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