Pear and Walnut Cake
Moist, fragrant, and irresistibly nutty, this Pear and Walnut Cake is a delightful treat that celebrates the warmth of autumn flavors. Infused with aromatic cinnamon and nutmeg, this cake features juicy chunks of ripe pears and crunchy chopped walnuts, offering a harmonious contrast of textures in every bite. The buttery, tender crumb is achieved by alternating dry ingredients with a splash of milk, ensuring a perfectly soft and fluffy finish. Topped with a light dusting of powdered sugar, this easy-to-make dessert is perfect for cozy gatherings or as a comforting afternoon snack paired with your favorite tea or coffee. With its simple preparation and timeless flavor profile, this pear and walnut cake is sure to become a family favorite. Keywords: pear cake, walnut dessert, easy autumn cake, cinnamon and nutmeg cake, cozy fall recipes.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 120 grams unsalted butter, softened
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 units large eggs
- 1 teaspoon vanilla extract
- 120 milliliters milk
- 2 units ripe pears, peeled, cored, and diced
- 100 grams walnuts, chopped
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry mixture, mixing just until combined. Do not overmix.
Gently fold in the diced pears and chopped walnuts using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the top of the cooled cake with powdered sugar before serving.
Serve slices of the pear and walnut cake with a cup of tea or coffee. Enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 31.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
