Fabulously Sweet Pear Cake

Sweet-tooths and fruit lovers unite! This heavenly pear cake is a match made in heaven, combining the warmth of spices with the natural sweetness of ripe pears. Moist, flavorful, and utterly divine, this cake is the perfect treat to satisfy your cravings and impress your friends and family.

Ingredients

• 2 large ripe pears, peeled, cored, and chopped
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, then set them aside. In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.

Set the dry ingredients aside for now.

In a large mixing bowl, use an electric mixer to cream together the softened butter and sugars until light and fluffy, about 2-3 minutes. One at a time, add the eggs to the butter mixture, beating well after each addition.

Beat in the vanilla extract.

Gradually add the flour mixture to the wet ingredients, beating until just combined, being careful not to overmix. Gently fold in the chopped pears.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean. Remove the cakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Slice and serve!

Notes

Use ripe pears for the best flavor, and make sure to chop them into small pieces so they’re evenly distributed throughout the batter.

Don’t overmix the batter, especially when adding the flour mixture to the wet ingredients, to avoid a dense cake.

For an extra-moist cake, make sure the butter is at room temperature, and don’t overbake – a toothpick inserted into the center should come out clean, but not wet.

If you want a layer cake, simply repeat the recipe to make four layers, then stack and frost them.

Let the cakes cool completely before frosting and decorating to avoid a mess.

Nutrional Value

• Calories: 342
• Total Fat: 14g
• Saturated Fat: 9g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 4g