Friday, August 26, 2016

aunt josephine's fresh pear cake


  • Servings: 1
  • cooking spray
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup sugar
  • 1 cup grapeseed oil
  • 3 large eggs, lightly beaten
  • 3 cups peeled and finely chopped bartlett pears
  • 1 cup chopped pecans


    Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins

  • 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 plate.

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