It's the last official weekend of the summer and I've been busy soaking up every last moment of family time with my family, my siblings and their kids. I'll be back tomorrow with a new Tuesday tune and I am working (well, at least mentally) on a summer round-up post. In the meantime, I wanted to share a recipe for pear cake. Our friend's pear trees are so full they are almost touching the ground, so he was happy to share the wealth and using a basic cake recipe, I was happy to whip together a pear cake to share with my family (and you).
Pear Cake 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt 1 generous Tablespoon cinnamon 1 cup chopped nuts (I used walnuts because I had them but pecans would work too) 3/4 cup vegetable oil 3 eggs, slightly beaten 2 cups sugar 2 cups shredded pear (about 4 medium pears) 2 teaspoons vanilla
Preheat oven to 350 degrees and lightly grease/flour a 10-inch Bundt pan.
Combine the dry ingredients in a large mixing bowl; use a fork to mix well. Reserve about 1/4 cup of the flour mixture.
Toss nuts with reserved flour mixture in medium bowl. Add oil, eggs, sugar, pears, and vanilla. Stir well.
Add pear mixture to flour mixture, stirring just until the batter is evenly moistened.
Pour into pan. (Mixture will be thick.) Bake at 350 degrees for about 65 minutes or until the top is browned and skewer inserted in the center comes out clean. Cool about 15 minutes in the pan, turn out onto plate and allow to completely cool on rack. Serve as is, top with powdered sugar or glaze.
This is my go-to glaze that pretty much works for most things. I used it on this cake and I think it worked well.
Almond Glaze 2/3 cup powdered sugar 2 Tablespoons honey 1/4 teaspoon almond extract 1 teaspoon milk + more for desired consistency
Stir all ingredients in a small bowl. Add additional milk as needed to obtain desired consistency.
However you end up spending the day, I hope it involves good food and people you love.