Autumn Pear Cake

13 Feb

I bought one of those huge bags of Anjou pears at Costco… I figured there would probably be some left for baking and I was right! This cake was delicious and sooo moist! I debated leaving out the raisins but the husband vetoed that idea. I’m glad I left them in. Added one more flavor to the cake yum yum yum!


Autumn Pear Cake
adapted from blackjack bakehouse

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large eggs, room temperature, lightly beaten
1 3/4 cups granulated sugar
1 cup vegetable oil
2 cups chopped pears (about 4-5 pears, peeled)
1/2 cup raisins
3 tablespoons water
1/2 cup chopped walnuts

Preheat oven to 375 degrees. Thoroughly spray a Bundt pan with baking spray

In small bowl, combine raisins and water and cover. Microwave for 20 seconds. Set aside to soak.

In medium bowl, whisk together the flours, baking soda, salt and cinnamon.

In large bowl, whisk together the eggs, sugar and oil just until combined. Lightly whisk the flour mixture into the wet ingredients until only about half combined.

Drain and discard excess liquid from raisins. Fold raisins, pears and walnuts into batter along with remaining streaks of flour. Do not overmix.

Pour into prepared Bundt pan. Bake for about 50 minutes, until toothpick inserted into cake comes out with barely a crumb attached.

Allow to cool in pan for 10 minutes, then carefully invert onto rack to cool completely.

Once cool, drizzle with icing (see recipe below). Serve warm or at room temperature for dessert or breakfast.

Store at room temperature, only lightly covered or under a cake dome.

Ginger Cream Cheese Icing
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners’ sugar
1/2 teaspoon ground ginger

place butter in saucepan and brown over medium heat for about 5 to 7 minutes, until it reaches a golden brown color and smells wonderful.

Combine cream cheese and butter and stir or beat together. Add vanilla, confectioners’ sugar and ginger and stir or beat together until completely combined.

Melt in microwave in 30 seconds bursts until the icing is of desired drizzling consistency.

Drizzle over cake.


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