Fresh Pear Cake Recipe

3.5 2 4
Fresh Pear Cake Recipe
Fresh Pear Cake Recipe photo by Taste of Home
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Fresh Pear Cake Recipe

Read Reviews
3.5 2 4
Publisher Photo
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.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1-1/2 cups vegetable oil
  • 3 cups 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 mixing bowl, bet eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine 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 cake test done. 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.
Originally published as Fresh Pear Cake in Country Extra July 1993, p51

Nutritional Facts

1 slice: 424 calories, 22g fat (3g saturated fat), 40mg cholesterol, 240mg sodium, 55g carbohydrate (35g sugars, 1g fiber), 4g protein.

  • 3 eggs
  • 2 cups sugar
  • 1-1/2 cups vegetable oil
  • 3 cups 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
  1. In a mixing bowl, bet eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine 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 cake test done. Let cool in pan 10 minutes before inverting onto a serving plate.
  2. In a small bowl, combine the confectioners' sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely. Yield: 14-16 servings.
Originally published as Fresh Pear Cake in Country Extra July 1993, p51

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MY REVIEW
Moraguita User ID: 7470530 12230
Reviewed Nov. 10, 2013

"Wow! Everyone at home loved it! easy to make."

MY REVIEW
Happy Cross Stitcher User ID: 1914610 201634
Reviewed Jul. 15, 2013

"The cake tasted OK, not very sweet at all. If I did make again, I would substitute mashed pears for half the oil and add some more sugar. But if I'm going to eat this many calories on a piece of cake, I want it decadent. This was more like a loaf recipe in terms of taste and texture."

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