This recipe is a good one for the fall and winter when pears are plentiful. You can use any pear you like in this recipe.

Carol

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Recipe Summary

Servings:
14
Yield:
1 - 9 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the flours, oats, baking powder, baking soda, cinnamon, and salt.

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  • In a large bowl, beat the eggs. Gradually beat in the brown sugar until the mixture is thick. Beat in the melted butter or margarine and the vanilla. Beat flour mixture into the liquid mixture, and then stir in the grated pears. Turn the batter into a greased and floured tube pan.

  • Bake at 325 degrees F (165 degrees C) for 70 minutes, or until it tests done with a toothpick. Transfer cake to a rack to cool.

Nutrition Facts

325 calories; protein 5.9g 12% DV; carbohydrates 50g 16% DV; fat 12.1g 19% DV; cholesterol 79.3mg 26% DV; sodium 289.1mg 12% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2003
Awesome way to use up those really soft pears. My whole family enjoyed this wonderfully moist, delicious cake. Thanks. Read More
(15)

Most helpful critical review

Rating: 3 stars
08/25/2008
Based on the other reviews I decided to bake the cake for a shorter time about 45 min. and I added about 3/4 cup of applesauce, when the cake come out I brushed the cake with melted butter. I believe these attempts kept the cake moist. I also added cream cheese frosting while the cake was still warm. End result mmm good, reminded me of spice cake. Update: I just had another piece of cake after it had cooled and it did turn out dry like cornbread. I'm baffled. Read More
(21)
22 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
08/25/2008
Based on the other reviews I decided to bake the cake for a shorter time about 45 min. and I added about 3/4 cup of applesauce, when the cake come out I brushed the cake with melted butter. I believe these attempts kept the cake moist. I also added cream cheese frosting while the cake was still warm. End result mmm good, reminded me of spice cake. Update: I just had another piece of cake after it had cooled and it did turn out dry like cornbread. I'm baffled. Read More
(21)
Rating: 5 stars
10/06/2003
Awesome way to use up those really soft pears. My whole family enjoyed this wonderfully moist, delicious cake. Thanks. Read More
(15)
Rating: 5 stars
09/12/2002
I've had so many compliments on this and they all want the recipe! Thanks! Michelle Read More
(11)
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Rating: 5 stars
03/28/2012
This cake was fantastic. I am not sure where all of these reviews came from complaining of it being too dry and crumbly. I can only imagine that pears people used were not the juiciest. I chose this recipe because I had two pears about to be reduced to mush they were so ripe. My cake was delicious and moist even the next day. My only alteration was the addition of ginger. Yum Yum. I also paired this with the Caramel frosting VI recipe from this site. Read More
(7)
Rating: 1 stars
10/15/2004
I followed the directions but think the cooking time is too long. The cake was dry and I really couldn't taste the pears. Read More
(6)
Rating: 2 stars
05/19/2006
I had very high hopes for this recipe... but it turned out so bland and plain. I added 1/2 c applesauce (to keep it from drying out) and it was still pretty dry. I think I ll try it again and make some modifications. Read More
(6)
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Rating: 5 stars
05/28/2012
Great cake! My husband & I loved it! I used two large pears going bad in the refrigerator (more than 1-1/2 cups) which I just chopped up into chunks. I also didn't have whole wheat flour so I used all white flour. I will make again. Read More
(5)
Rating: 4 stars
11/25/2005
Could have been slightly more moist but an overall treat. Used a brown sugar sauce and it complimented quite nicely. I was looking for a more peary flavour. Read More
(4)
Rating: 4 stars
09/28/2014
In fear of a dry cake I covered the oats with water and soaked them while I prepared everything else. I also noticed that the batter seemed dry I only used 2 eggs so I added a little milk. I also added other spices 1/2 tsp nutmeg and cloves. It turned out great. Not at all dry and can't even tell there are oats in it!...ok thinking it over I made a lot of changes which I will share so you too can enjoy this cake...only used 1/2C. Wheat flour in addition to the white also didn't use a whole cup of oats 1C. White sugar and 1/2 brown instead of all brown 1/2C melted coconut oil and 1/3C Apple sauce. I dumped the pear on top once the batter was in the dish (9x13) and just pushed it down into the batter. I didn't want all the pear at the bottom. Read More
(2)