Bake a pear cake when pears are in season for an elegant treat after healthy dinner or lunch. Pear cake also pairs excellently with tea and makes a sweet snack in the afternoon. It is especially delicious with vanilla or caramel ice cream. In easy healthy recipes, pear cake batter is made with flour, eggs, sugar, ground cinnamon, vegetable oil, baking soda, vanilla extract, salt, flaked coconut, dates, fresh pears, and pecans. The result is a light and airy cake with a pleasant crunch and just the right amount of sweetness. Sprinkle the cake with powdered sugar or icing for a beautiful presentation. You can also top it with whipped cream or cover it with ice cream and store in the freezer for an irresistible ice cream cake.
Fresh pears are highly perishable so once they are ripe they should be consumed or processed immediately. Pears sold in the market are generally unripe and need to be matured for a few days before they can be eaten or used for cooking and for baking cake. When selecting pears for use in this recipe look for pears that are not too hard but firm with smooth skin free of mold, dark soft spots, and bruises. Good quality pears have streaks and speckled patches on the skin, which often indicates a more potent flavor.
Ingredients: 2 cups granulated sugar, 1 ½ cups vegetable oil, 3 eggs, 3 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons pure vanilla extract, 2 cups flaked coconut, 1 cup chopped dates, 3 cups fresh pears, chopped, 1 cup pecans, chopped, Powdered sugar (optional)
Preheat the oven to 325 degrees F. Grease and flour a bundt pan and set aside. In the bowl of an electric mixer, cream the sugar and oil. One at a time, add the eggs. In a separate bowl, blend the flour and cinnamon. Add the salt and soda and mix well. Gradually add this mixture to the sugar mixture. Add the vanilla and mix. Fold in the coconut, dates, pears, and pecans. Pour the batter into the prepared bundt pan. Bake for 1 ½ to 2 hours, or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and cool on a wire rack until the cake shrinks away from the sides of the pan. Invert the pan to remove the cake and continue cooling it on a wire rack. Sprinkle with powdered sugar, if desired.
To determine whether the pear is already ripe, gently press on the top of the fruit, near the stem. If it gives in to a bit of pressure, then it is optimally ripe. If the flesh is too soft and almost squishy then the pear is overripe. Overripe pears can be made into jams, sauces, or pureed and added to batters for pancakes, muffins, breads and the like. For the best flavor, texture and maximum nutrition and safety choose certified organic pears.