Pear Cake with Olive Oil
Beth LeeThis pear cake, a close cousin to a traditional Rosh Hashanah apple cake, is simple to make but will wow your guests with its unique twists and flavor profile. Sure to become a fall favorite!
Ingredients
- 2 cups flour 1 cup All Purpose, 1 cup White Whole Wheat (2 cups AP ok too)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 eggs
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup olive oil no need to use your best finishing oil
- 2 teaspoons vanilla
- 1.3 pounds Bartlett pears about 3 medium sized or 2 large, peeled (chop one pear for batter - about 1 cup, the balance sliced)
- 1 tablespoon candied ginger chopped
- ½ lemon for squeezing on pears after chopping/slicing
Optional
- 1 tablespoon course sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Prep your 9" round cake pan (springform if possible) with non-stick spray and a dusting of flour. Add a piece of parchment on the bottom if you have any concern that it might stick.
- Measure your dry ingredients and combine them in a small bowl.
- In a medium sized bowl, whisk the eggs and sugars together.
- Then whisk in the olive oil and vanilla into the egg/sugar mixture.
- Add the diced pears, crystallized ginger and dry ingredients to the wet ingredients and combine.
- Pour the batter into your cake pan. Now decorate the top with the sliced pears and a sprinkling of the coarse sugar and cinnamon if you like.
- Bake at 350 degrees for 55 – 60 minutes – top should be golden brown and a cake tester should come out clean
- Cool and serve with fresh whipped cream. Or wrap well and freeze for later use.
Nutrition
Calories: 260kcalCarbohydrates: 50gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 65mgSodium: 147mgPotassium: 206mgFiber: 3gSugar: 27gVitamin A: 112IUVitamin C: 3mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!