Spiced Pear Cake
Moist, warmly spiced pear loaf cake perfect for cozy fall baking.
Ingredients
Ingredients
- 1 cup unsalted butter melted and cooled
- 1/2 cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs
- 1/2 cup water
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 ripe pears such as Bartlett or Anjou, peeled, cored, and sliced 1/4 inch thick
- 2 tablespoons rolled oats optional, for topping
- Baking spray or extra butter for greasing the pan
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan thoroughly with baking spray or butter.
- In a large mixing bowl, whisk together the melted butter, vegetable oil, brown sugar, eggs, water, and vanilla bean paste until smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until the spices are evenly distributed.
- Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no streaks of flour remain.
- Fold most of the sliced pears into the batter, reserving a handful of the nicest slices for the top.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Arrange the reserved pear slices in a decorative pattern on top.
- Sprinkle the rolled oats evenly over the top if using.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Remove the pan from the oven and let the cake cool in the pan for 10 minutes. Carefully transfer the loaf to a wire rack to cool completely or until just warm before slicing.
Notes
- Use ripe but not mushy pears for the best texture and flavor in the cake.
- Do not overmix the batter once you add the dry ingredients to keep the crumb tender.
- The cake tastes even better the next day after the flavors have time to develop.
- Store tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Do not overmix the batter once you add the dry ingredients to keep the crumb tender.
- The cake tastes even better the next day after the flavors have time to develop.
- Store tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days.