Pear and Walnut Fall Cake Design Recipe
A delicious, moist cake filled with ripe pears and crunchy walnuts, topped with a light, sweet glaze. Perfect for fall.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe pears peeled, cored, and chopped
- 1/2 cup walnuts chopped
- 1/2 cup milk
For the Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients to the butter mixture, alternating with milk.
- Gently fold in chopped pears and walnuts.
- Pour the batter into the pan and bake for 35-40 minutes, or until a toothpick comes out clean.
- While the cake cools, whisk together the glaze ingredients.
- Once the cake has cooled, drizzle the glaze over the top.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Vitamin A: 6%
- Calcium: 3%
- Iron: 5%
- Potassium: 4%
- Vitamin C: 8%
Additional Notes/Tips
- If you like extra crunch, sprinkle some walnuts on top of the cake before baking.
- To enhance the flavor, add a teaspoon of nutmeg or cardamom to the dry ingredients.
- Serve with a scoop of vanilla ice cream for an indulgent treat.
- Store leftovers in an airtight container for up to 3 days.
- Make sure your pears are ripe and juicy for maximum flavor.