Tuesday, May 12, 2009

Fresh pear cake

fresh pear cake1

Sometimes my eyes are just too hungry!   And when my eyes are hungry, I buy too much.  I am a lover of all fruit, tutti fruiti!   You name it – there’s not a fig, berry, stone fruit, pome, citrus, tropical, melon, seed-in or seedless piece of fruit that I’ve tried whose flesh and nectar doesn’t excite me!  Be it fresh, stewed, in a tart or pie, creamed, sorbeted, preserved, jammed, compoted, frozen or flambéed – if it’s fruit, count me in! 

So it was with the pears recently.  I found myself with a cornucopia in the fruit bowl, ripe and ready to be eaten.  Juicy and aromatic, but too many for the two of us, they were a perfect excuse for me to kick into baking gear!   

Pears and ginger are in combination with cinnamon and pecans in this cake.  I prefer my ginger fresh and always have a piece in the refrigerator.  I grate it using a handy zester called a microplane.  Peel the ginger and press firmly as you grate to cut the fibers.  This moist cake is easy to make and remains fresh for several days.

Fresh Pear Cake

Adapted from Allrecipes

  • 4 cups peeled, cored and diced pears (about 3-4)
  • 1 cup granulated sugar, divided use
  • 2 –3 teaspoons freshly grated ginger root (or 1 teaspoon ground ginger)
  • 2 ¾  cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • 3 eggs
  • 2/3 cup canola oil
  • 1 cup pecans, toasted and chopped

Combine the pears, 1/2 cup sugar and ginger in a large bowl and let stand for an hour.  Combine flour, salt, baking soda and cinnamon in another bowl and set aside.

Preheat oven to 325°F.  Spray a 10 inch Bundt pan with non-stick baking spray.

Beat eggs and remaining 1/2 cup sugar in stand mixer (or with a hand mixer) until pale and creamy.  Add oil and blend in slowly.  On low speed, blend in the flour mixture until most of the flour is mixed in.  Scrape down the sides of the bowl with a spatula.  Add the pears and pecans and stir on slow speed until just incorporated into the batter.  Do not overbeat.

Pour batter into Bundt pan.  Bake at 325°F, checking after 50 minutes.  When a skewer comes out clean, remove cake from oven and cool on rack for 10 minutes.  Invert cake on a large plate and slide it back onto the rack to cool completely.  Sprinkle the top with confectioner’s (icing) sugar, using a sieve to distribute it evenly.

fresh pear cake2

Enjoy a slice with a cup of tea, coffee or a glass of cold milk!

Prijatno!

9 comments:

  1. You sound like you really love your fruit. Good on you because you are probably not lacking in many vitamins if that is the case. This cake sounds soooo moist. I would leave out the ginger though, not really a fan Im afraid. Thats the good thing about a cake like this; very versatile. Yum.

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  2. I love pears. I have to try this - pear cake looks and sounds wonderful!

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  3. Oh Dragana, that looks scrumptious! I love fruit, too & especially pears. We live in a pear growing area... so this recipe is a natural. :)

    Thank you for sharing it with us, it's one I'll remember to make.

    GORGEOUS photos, as always. (Do you get tired of hearing that?!) They are always perfection. xo~m.

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  4. Mmmmm... I love pears! But I never tried a pear cake! Your cake looks delicious!

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  5. I am coming over for coffee in the morning. I hope you saved me a piece!!

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  6. I am coming over for coffee in the morning. I hope you saved me a piece!!

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  7. That pear cakes looks wonderful. Thanks for the muesli recipe! When you soak the ingredients overnight, do you include the pineapple juice too, or drain the pineapple? Thanks!

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  8. Drag, this does look scrumptious! I was just laughing because I see you used a flower in your picture. I told Gabe I just used a flower in my picture. You are rubbing off on me! Hopefully, I will bake like you one day!

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