This pretty pear cake is also versatile—you can frost the bottom layer and stack the second for a bigger cake, or cut each layer into slices or squares. The layers can be wrapped in freezer paper or foil and frozen for up to 2 months. Thaw them at room temperature and dust with powdered sugar before serving.
- 1 ¾ cups flour
- 1 ½ cups packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¾ cup shortening
- 3 eggs
- 1 teaspoon vanilla
- 1 ½ cups USA Pears, finely chopped
- ½ cup chopped blanched almonds
- Powdered sugar
- Whipped cream or topping (optional)
In a large mixing bowl, combine all ingredients except pears, almonds, powdered sugar and whipped cream. Beat 3 minutes at medium speed; scrape bowl as needed. Stir in pears and almonds. Pour into 2 greased and floured 8-inch round pans.
Bake at 350 degrees for 35–40 minutes or until wooden toothpick comes out clean. Cool in pan 10 minutes; turn onto wire rack. Cool completely. Place a lacy paper doily on each cake layer. Dust with powdered sugar; carefully remove doily. Serve cake with whipped cream, if desired.
yield: Makes 2 cakes or 8 to 12 servings
- Serving Size: 1 Piece
- Calories: 522 (44% Calories from Fat)
- Carbohydrates: 67.2
- Protein: 7.2
Delicious, very light and moist. I substituted pecans. Great coffee cake, I did the powdered sugar on one of the rounds and glaze on the other, both a big hit!