Pear Bundt® Cake
Adding juicy canned pears to a dessert takes mere seconds--since they are always ripe and ready to eat--and they add a sweet flavor too hard to pass up.
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 (29-ounce) can Pacific Northwest canned pear halves
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup vegetable oil
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans, lightly toasted
3/4 cup powdered sugar
Baker's Joy No-Stick Baking Spray
- Spray Bundt® pan with Baker's Joy; coat evenly.
- Preheat oven to 350°F (175°C).
- Sift flour with salt and baking powder. Set aside.
- Drain pears, reserving 1/4 cup liquid.
- Place pears in blender or food processor and process until puréed. Transfer to bowl of electric mixer. Add sugars, oil, eggs and vanilla and beat until well blended and thick. Gradually beat in dry ingredients. Fold in nuts.
- Pour batter into prepared pan and bake 1 hour and 15 minutes or until edges of cake pull away from pan and cake springs back when pressed with finger. Cool 10 minutes in pan
then turn out of pan and cool completely on wirerack.
- Meanwhile, combine powdered sugar and reserved pear liquid, stirring until smooth. Drizzle over cooled cake.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 515, Total Fat: 27 g, Cholesterol: 53 mg; Carbohydrate: 66 g, Protein: 7 g, Dietary Fiber: 3 g, Sodium: 199 mg.
Recipe and photograph provided courtesy of www.eatcannedpears.com, through ECES, Inc., Electronic Color Editorial Services.