One of my absolute favorite creations, the Pear Spice Cake is one that I often whip up for special guests and since its creation, my birthday.
One weekend I was on an all out pear kick (see my pear sorbet). With a love of spice cake, I wanted something a bit different from the classic carrot cake. Modulating the ingredients and infusing it with hearty hazelnut, walnut and almonds, this desert became a well rounded and incredibly rich treat.
Topping it off was a creamy decadent cinnamon cream cheese frosting which in and of itself is a fluffy divine touch on what I think is quite a perfect cake.
This recipe and more available in “Great Eats! In A New York Minute. Or Two”. Get your autographed copy today!
Ingredients:
Cake Ingredients:
1 cup sugar
1 cup dark brown sugar
1 1/3 cup vegetable oil
1 tspn pure vanilla extract
3 extra large eggs
2 cups flour
2 tspn cinnamon
1 tspn ground cloves
2 tspn baking soda
1 1/2 tspn salt
1 1/2 cups grated pear
1 1/2 cups chopped pear
1/2 cup chopped walnuts
1/2 cup chopped hazelnuts (filberts)
Frosting Ingredients:
8 oz. package Cream Cheese (room temperature)
1/2 pound butter (room temperature)
2 tspn pure vanilla extract
1/2 tspn cinnamon
4 cups confectioners sugar
Directions:
Preheat the oven to 350 degrees. Once preheated place the whole nuts on a baking sheet and bake for 10 minutes to lightly roast the nuts. Grate and chop the pears (takes 5-6 pears total). Set these aside. In a mixer with the beater attachment beat the sugars, oil and vanilla extract at medium until mixed, then add the eggs one at a time. Continue beating at high speed for about 5 minutes until nice and fluffy. In another bowl sift together the flour, cinnamon, ground cloves, baking soda and salt. But the mixer to a low/medium speed and add a third of the flour mixture to the batter, then half the pears and half the nuts alternate ending with the flour mixture adding the ingredients until just combined. Place in a 9×13 pan or two 8” round pans for 45-60 minutes for the 9×13 and 25-30 minutes for the 8” round pans depending on your oven.Let the cake completely cool before icing.To make the icing, make sure the butter and cream cheese at room temperature, place in a mixer with the whip attachment and medium speed and combine the two together until completely mixed together. Then add the vanilla and cinnamon. Next add the confectioners sugar one cup at a time until combined, then turn the mixer on high and whip for several minutes until super light and fluffy. Then apply to the cake as desired.For a layered cake, sprinkle a layer of the chopped nuts on the frosting in between the two layers for a little extra surprise in the middle.
