Pear Walnut Cake

Pear Walnut Cake

30 Prep Time
35 Cook Time
12 Servings
For cupcakes, prepare same cake batter. Fill paper baking cups ⅔ full. Bake for 30 minutes. Top each with walnut or pecan half if desired.
  • Pear Walnut Cake
  • 2 fresh Bartlett USA Pears, cored
  • 1 cup packed brown sugar
  • ½ cup shortening
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup milk
  • ½ cup chopped walnuts (pecans may be substituted)
  • Broiled Maple Topping
  • 1/4 cup butter or margarine
  • ½ cup packed brown sugar
  • 2 tablespoons milk
  • 2 tablespoons maple syrup
  • 1 cup flaked coconut
  • ½ cup chopped nuts

For cake: Finely chop pears to equal 1 ½ cups. Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat until mixture is well blended. Combine flour, cinnamon, nutmeg, salt, and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased 12 x 8 x 2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefully) or until bubbly.

For topping: Melt butter in small saucepan. Remove from heat. Stir in brown sugar, milk, maple syrup, flaked coconut, and chopped nuts. (yield: Makes about 1 ½ cups)

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