especially delicious on chocolate cookies or bars, is a creamy chocolate icing.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- cooking spray
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup turbinado sugar
- 1 cup grapeseed oil
- 3 large eggs, lightly beaten
- 3 cups peeled and finely chopped Bartlett pears
- 1 cup chopped pecans
Instructions
- 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 onto plate.
- If you do not feel the cake release from the pan, cover with a damp cloth and let sit for 20 more minutes, then gently remove pan from cake.
Nutrition Facts
| Calories | 529 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 395 mg |
| Sugars | 24 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Easy recipe. Nice flavor
Loved it, be sure your pears are perfectly ripe and the flavor is fantastic.
This is good but the clove
Made as is the first time with gifted pears at Christmas. Loved it and made again with a cup of applesauce to make up pear deficit. Added raisins as I do with apple cake. Family loved it, wanted recipe.
Loved it. Was gone in 2 days. I substituted 1c of whole wheat flour for 1c of white. Cut back on the cloves and nutmeg and added more cinnamon. Highly recommended.
Delicious
This is a nice, mildly sweet cake, with a nice moist texture more like old-fashioned spice cake. The pear flavor doesn’t stand out, however, and I disregarded the instructions to mix and mix for 3 minutes after adding the flour. Also, if you’re “creaming” turbinado and grapeseed oil, you can stop wasting your time…oil and sugar with this texture will never cream. Beating has no effect whatsoever. I’d give the cake a 4-5 stars, but the instructions about a 3.
It was delightfully yummy and moist. I also layered leftover pear slices at the bottom of the pan to give an upside down cake look. Not very sweet which we liked. I divided the sugar and soaked the pears in one half for 20 mins.
Old-fashioned flavor with the autumn harvest flavor of pear. Loved this!
This cake was wonderfully moist and baked up just perfect, which is hard to do where I live (altitude = 7000). So happy to find something delicious to make with the Bartlett pears in my Bountiful Basket. The texture and spices were just right. I didn’t have the grapeseed oil so I had to use vegetable oil and it turned out beautifully.