This cake is a don’t-judge-a-book-by-its-cover kind of cake. Sort of unassuming, maybe even a little plain looking. But the taste? Divine. One of the best cakes I’ve had in a long time. It is exquisitely moist and tender and the delicate pear flavor is delightful. It’s also slathered in a wicked cream cheese frosting. Oh, be still my beating heart. This is why I have to give away a portion of everything that I bake. Even “eating for two” can’t keep up with this deliciousness:-)
I hope you enjoy this pear cake. No pears on hand? I’m guessing an apple version would be amazing as well!
Pear Spice Cake
- 4 ripe pears, peeled and cut in chunks
- 3/4 cup granulated sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 stick unsalted butter
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups flour
Preheat the oven to 350 degrees. Spray two 9-inch round pans with cooking spray and line with parchment paper. Set aside.
In a medium saucepan set over medium heat, combine pear chunks and 1/4 cup of sugar, and lemon juice. Cook for 15-20 minutes, or until the pears soften and break apart. You can help them along by smashing them with a potato masher, or just cook until they get soft on their own. Measure out 1 1/2 cups of pear sauce and set aside to cool.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, the remainder of the granulated sugar, and the brown sugar. Mix on high until light and fluffy. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla, and beat on medium high speed for 4 minutes. Mix in sour cream.
4. In a small bowl, combine spices, baking powder, baking soda, salt, and flour. With mixer on low, add dry ingredients to butter and sugar mixture. Mix until just incorporated. Stir in reserved pear sauce. Pour into prepared pans and bake for 30-35 minutes. Cool. Frost with cream cheese frosting.
Cream Cheese Frosting:
- 1 8oz pkg. cream cheese, softened
- 1/2 stick (1/4 cup) butter, softened
- 2 cups powdered sugar
- 1-2 tbsp. milk or cream
Beat together the cream cheese and butter. Beat in powdered sugar and enough milk to reach the desired consistency. This recipe makes enough to frost the middle and top of the cake…a “rustic” frost (which I thought was perfect). If you’d like to frost the sides as well you will want to double the recipe.
Source: Adapted from Sophistimom