Asian Pear Cake

For the Fruit Mixture:

• 3 cups Asian pears (diced)
• 1 cup pecans (chopped)
• 1 teaspoon cinnamon
• 1/3 cup sugar
• For the Cake:
• 1 1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup brown sugar (packed)
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup vegetable oil
• 2 teaspoons vanilla
• 3 large eggs

Steps to Make It

• Grease and flour a 12-cup Bundt pan or spray generously with Baker’s Joy or other similar baking spray mixture with flour. Heat oven to 325 F.
• Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss. Cover and set aside.
• In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly.
• With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.
• Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a toothpick or cake tester inserted in center of the cake comes out clean.
• Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely.
• Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.

Recipe adapted from the spruce eats

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