Ingredients for Aunt Miggies Pear Cake
- 4-5 medium ripe pears
- 1 1/2 cups granulated sugar, 1 pound powdered sugar
- chopped pecans or walnuts (optional, for garnish)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 cup (1 stick) softened unsalted butter
- 8 ounces softened cream cheese
- milk (as needed)
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How to Make Aunt Miggies Pear Cake
- Peel, core, and slice 4-5 medium ripe pears. In a large bowl, combine the pears with 1 ½ cups granulated sugar and ½ cup vegetable oil. Let stand for 1 hour.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and a pinch of salt.
- Gently fold the dry ingredients into the pear mixture. Add 2 large eggs, one at a time, mixing until just combined. The batter will be thin; do not overmix.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake for 75 minutes at 325°F (160°C), or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the cream cheese icing.
- In a mixing bowl, cream together ½ cup (1 stick) softened unsalted butter, 8 ounces of softened cream cheese, 1 teaspoon vanilla extract, and 1 pound powdered sugar until smooth. Add a tablespoon of milk at a time if needed to reach desired consistency.
- Once the cake is completely cool, frost with the cream cheese icing and garnish with chopped pecans or walnuts (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
249g
Fat
26g
Carbs
35g
