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Pear Pound Cake

Pear Pound Cake recipe image
This classic Pear Pound Cake is the ultimate comfort dessert, combining the rich, dense texture of traditional pound cake with the bright, juicy sweetness of ripe pears. The addition of toasted pecans adds a delightful crunch, while a hint of nutmeg warms the spices throughout. Perfect for afternoon tea, brunch, or as a sophisticated end to a dinner party, this cake stays moist for days. Its simple to make with pantry staples, yet feels elegant enough for special occasions. Serve it warm with a dollop of whipped cream or enjoy it plain to let the natural fruit flavors shine.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 312.5
Dietary: Vegetarian
Description
This classic Pear Pound Cake is the ultimate comfort dessert, combining the rich, dense texture of traditional pound cake with the bright, juicy sweetness of ripe pears. The addition of toasted pecans adds a delightful crunch, while a hint of nutmeg warms the spices throughout. Perfect for afternoon tea, brunch, or as a sophisticated end to a dinner party, this cake stays moist for days. Its simple to make with pantry staples, yet feels elegant enough for special occasions. Serve it warm with a dollop of whipped cream or enjoy it plain to let the natural fruit flavors shine.
Ingredients
  • 6 Tablespoons unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1/2 cup buttermilk
  • 2 small pears, peeled, cored, and coarsely chopped
  • 1/4 cup coarsely chopped pecans
Directions
  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    Butter an 8x5-inch loaf pan and lightly flour it or line the bottom with parchment paper for easy removal.
  3. 3
    In a large mixing bowl, cream together 6 tablespoons of softened butter, sugar, and vanilla extract until the mixture is light, fluffy, and smooth.
  4. 4
    In a separate medium bowl, sift together the all-purpose flour, salt, baking powder, and ground nutmeg. Whisk to ensure the dry ingredients are evenly distributed.
  5. 5
    Add half of the flour mixture and the egg to the butter mixture. Beat on medium speed until just combined and smooth.
  6. 6
    Add the remaining flour mixture and the buttermilk to the batter. Beat gently until just incorporated; do not overmix.
  7. 7
    Using a spatula, gently fold in the chopped pears and pecans until evenly distributed throughout the batter.
  8. 8
    Scoop the batter into the prepared loaf pan and smooth the top with a spatula.
  9. 9
    Bake for 45 to 55 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
  10. 10
    Allow the cake to cool in the pan on a wire rack for 10 minutes.
  11. 11
    Turn the cake out of the pan onto the rack and allow it to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 312.5kcal
% Daily Value *
Total Fat 18.75g29%
Saturated Fat 11.25g57%
Cholesterol 37.5mg13%
Sodium 187.5mg8%
Total Carbohydrate 37.5g13%
Dietary Fiber 1.25g5%
Sugars 25.0g
Protein 4.38g9%

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

Keywords: pear, pound cake, pecans, dessert, baking, loaf, fruit cake, brunch, tea time, homemade, nutmeg, buttermilk, easy dessert, fall dessert
Read it online: https://www.chefs-mate.com/recipe/pear-pound-cake/