This Spiced Pear Cake is a deliciously moist cake that’s perfect for the holidays!
It’s hard to believe that Thanksgiving is next week!! I just love how Thanksgiving is all about spending time with family and friends and the focus isn’t at all on presents. I like to look at Thanksgiving as an opportunity to refocus my efforts on teaching my boys how to be thankful and grateful for all that we have and even more so on ways that we can give back.
It’s just such an amazing time and one that I look forward to every year! I also can’t help but look forward to all the delicious food that will be prepared and consumed that day. One of my favorite cakes to make for Thanksgiving is this Spiced Pear Cake.
I think it’s a bit unfair that there is so much focus on pies at Thanksgiving 🙂 Let’s give cakes a chance too! I love how this wonderfully moist cake brings all the fabulous flavors of the season together in one bite. It’s not overly heavy and is amazing with a scoop of vanilla ice cream and a generous drizzle of caramel sauce. Perfection!
Spiced Pear Cake
Ingredients
- 1/4 cup brown sugar
- 1/2 cup walnuts chopped
- 1/2 cup I Can't Believe It's Not Butter! 1 stick - or regular butter, melted
- 15 oz pear halves 1 can - in 100% juice {reserve juice}
- 1/3 cup sugar
- 1 egg room temperature
- 1/3 cup molasses
- 1 cup all purpose flour
- 1/2 cup wheat flour
- 1/2 cup I Can't Believe It's Not Butter! 1 stick - softened
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 pear juice from can
- Vanilla ice cream {optional}
- caramel sauce{optional}
Instructions
- Preheat oven to 350 degrees.
- Pour melted stick of butter into a lightly greased 8 in x 8 in baking pan. Sprinkle with brown sugar and walnuts.
- Remove pear halves from can and reserve juice. Slice pears and evenly arrange over brown sugar and walnuts.
- Cream softened butter and sugar until light and fluffy. Beat in the molasses, egg, and 1/2 c reserved pear juice.
- Combine flour, cinnamon, allspice, ginger, baking powder, and baking soda. Add to creamed mixture and stir until well combined.
- Spread the batter evenly over the pears.
- Bake for 35-40 minutes or until an inserted toothpick comes out clean. Cool cake for 15 minutes before inverting onto a serving plate. Make sure you have a good grip before inverting! We enjoy this cake with vanilla ice cream and a drizzle of caramel sauce but you can serve it however you wish 🙂
Nutrition
More delicious desserts for the holidays:
Caramel Spice Thumbprint Cookies
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