Fresh Pear Cake

4.6
(394)

This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.

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Servings:
12
Yield:
1 to 10 - inch bundt cake

Ingredients

  • 4 cups peeled, cored and chopped pears

  • 2 cups white sugar

  • 3 cups sifted all-purpose flour

  • 1 teaspoon salt

  • 1 ½ teaspoons baking soda

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 4 egg whites

  • cup canola oil

  • 1 cup chopped pecans

Directions

  1. Combine the pears and the sugar and let stand for one hour.

  2. Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.

  3. Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.

  4. Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.

  5. Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Nutrition Facts (per serving)

455 Calories
20g Fat
67g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 455
% Daily Value *
Total Fat 20g 25%
Saturated Fat 2g 8%
Sodium 371mg 16%
Total Carbohydrate 67g 24%
Dietary Fiber 4g 13%
Total Sugars 39g
Protein 6g
Vitamin C 3mg 13%
Calcium 20mg 2%
Iron 2mg 10%
Potassium 158mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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