Spiced Pear Cake
Indulge in the warm, comforting flavors of autumn with this Spiced Pear Cake, a perfectly moist and tender dessert brimming with sweet, juicy pears and aromatic spices like cinnamon, ginger, and nutmeg. This easy-to-make cake combines the rustic charm of ripe diced pears with a hint of vanilla and the optional crunch of chopped walnuts for a delightful texture. Balanced with the tangy richness of buttermilk, each bite delivers a cozy spiced sweetness that's perfect for any occasion, from afternoon tea to holiday gatherings. Finished with a light dusting of powdered sugar, this cake is as beautiful as it is delicious. Ready in just over an hour, it’s a crowd-pleaser that will warm hearts and kitchens alike.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups buttermilk
- 2 medium ripe pears, peeled, cored, and finely diced
- 0.5 cups chopped walnuts (optional)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan, or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the buttermilk to the wet mixture. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold the diced pears and chopped walnuts (if using) into the batter with a spatula.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 567.6 g | 206% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 355.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 369 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1240 mg | 26% | |
*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.
