Aunt Josephine's Fresh Pear Cake Recipe - Allrecipes.com
  • READY IN ABOUT 1¾ hrs

Aunt Josephine's Fresh Pear Cake

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"This dense, moist, creamy-sweet pear cake was the signature dessert of my great-great aunts, Beth and Josephine. It was lost for several years. During that time we tried several different pear cake recipes, but none came close to this one. Now that it has been found again (and slightly updated), I want to share it with all of you, so that everyone can enjoy it! With love, Sarah." —  

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Original recipe makes 1 9-inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
  2. Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
  3. Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 40 mins

Footnotes

  • Cook's Note:
  • If you do not feel the cake release from the pan, cover with a damp cloth and let sit for 20 more minutes, then gently remove pan from cake.
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Nutrition

  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 57.1 g
  • 18%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 395 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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