This is a super moist, delicious cake. Tastes better the day after and only gets better as the days go by.

Yoly
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Brown Butter Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

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  • Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.

  • Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.

  • Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

Nutrition Facts

438.4 calories; protein 4.1g 8% DV; carbohydrates 50.8g 16% DV; fat 25.4g 39% DV; cholesterol 50.1mg 17% DV; sodium 279mg 11% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2016
I submitted this recipe and just want to let you know how much tastier this cake is if you can wait 1-2 days before cutting into it. You will not be sorry! Read More
(8)

Most helpful critical review

Rating: 3 stars
01/10/2020
The cake tastes excellent but looked terrible. Even after oil and flour on the bunt pan the whole top stuck. Might have been my Harry and David pears were too juicy! Then the frosting never got smooth and congealed. It looked like paste on top of my cake. I will try again and see if I can get it right the second time. Worth mastering! Read More
24 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/28/2016
I submitted this recipe and just want to let you know how much tastier this cake is if you can wait 1-2 days before cutting into it. You will not be sorry! Read More
(8)
Rating: 5 stars
09/05/2016
This was awesome! Very moist and yummy. The only changes I made were 1) substituted 1C brown sugar for 1C of the white sugar, 2) used allspice instead of cloves, which I think would overpower the pears and 3) reduced baking time by about 5min or so. Read More
(4)
Rating: 5 stars
09/04/2016
This recipe was perfect! I was looking for something seasonal for the fall, but unusual. I had never tried pears in cake. It is super moist and very tasty. I used pecans because I didn't have walnuts. But otherwise I followed the recipe. Read More
(3)
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Rating: 5 stars
01/01/2017
I followed the cake recipe exactly but just sprinkled it with powered sugar instead of the butter glaze. It was fabulous. I used ripe Harry and David pears which are terrific on their own and I therefore I didn't want them to go bad. Used all the pears which made three caked. I will freeze them for future use. Will definitely make again! Read More
(1)
Rating: 5 stars
12/15/2018
This recipe was fantastic! I made it in a bundt pan using 3/4 cup of oil instead of 1. I also decreased the sugar to only 1 1/4 cups as the icing adds plenty of sweetness. It was still super moist and delicious- made it for a Sunday lunch and everyone loved it! Read More
Rating: 5 stars
10/26/2019
I made this last night and tried it tonight after wrapping it plastic wrap overnight. It will be hard not to gobble it up before bringing the rest to work. Ok ok so I'm one of the stinkers who changed things up and not because I'm a great baker but because I don't have a fancy pan:-). I split the mix between two loaf pans which gave me two squat loaves. I also used half white and half brown sugar because I love brown sugar. Honestly I am super happy with how these turned out. So delicious! (I think I baked them for a total of 45-50 minutes. Started at 35 and kept checking them every five minutes after.) I will be making these again. Great way to use up those pears we intended to eat as healthy snacks but never got around to them.:-) Read More
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Rating: 5 stars
01/09/2020
The family even the in laws love this! So easy yet so different Read More
Rating: 3 stars
01/10/2020
The cake tastes excellent but looked terrible. Even after oil and flour on the bunt pan the whole top stuck. Might have been my Harry and David pears were too juicy! Then the frosting never got smooth and congealed. It looked like paste on top of my cake. I will try again and see if I can get it right the second time. Worth mastering! Read More
Rating: 5 stars
01/15/2020
Sooo good! Read More