Making use of ripe pears from our recent Farmhouse Delivery box, this lovely spice cake pairs perfectly with that first cup of coffee of the morning. The outside gets a bit crackly while the inside retains a moist crumb with pieces of sweet pear and crunchy walnuts.
Embarrassed to admit how long this cake last in our house between two people (only three days), but it was too good for breakfast, mid-day snack, or after dinner dessert.
Not sure if it was all in our head, but this cake seemed to get more delicious on the second and third day. However, I’m afraid I can’t attest to how it tasted on the fourth day as there were only a few crumbs left on the cake stand…
- Yields: 12 servings
- 4 cups fresh pears, peeled, cored and chopped into bite-sized chunks
- 2 cups white sugar
- 2 large eggs
- 2/3 cup oil *I used coconut, but you could also use vegetable or canola
- 1 cup walnuts, chopped
- 3 cups unbleached, all-purpose flour
- 1 tsp. sea salt
- 1 1/2 tsp. baking soda
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- Optional: 1/4 cup powdered sugar, for dusting the top before serving
One hour before baking the cake, combine the fresh chopped pears and white sugar in a large mixing bowl. Set it aside for an hour to macerate and create a delicious syrup.
- Preheat the oven to 325 degrees F and spray a standard Bundt cake pan generously with non stick cooking spray.
- Into the large mixing bowl with the pear-sugar mixture, whisk in the eggs, oil and chopped walnuts. Over the top of the same bowl, sift the dry ingredients (flour to cloves) and then stir well until combined and pour the batter into the prepared Bundt cake pan. Bake for 50 minutes to 1 hour until a toothpick inserted comes out clean.
- Allow the cake to cool for 10-15 minutes before carefully removing it from the Bundt cake pan onto a serving platter. Dust the top of the cooled cake with sifted powdered sugar, if desired, before serving.