Pear Bundt Cake

Pear Bundt Cake

Serves 12
Enjoy this toothsome dessert filled with the delicate flavor of pears. We used applesauce and whole wheat pastry flour to moisten and add nutrients.
  • 1/4 cup unsweetened applesauce
  • 1/4 cup expeller-pressed canola oil
  • 3/4 cup natural brown sugar, packed
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup unbleached white flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3 small to medium Bartlett pears, cored and chopped (leave peel on)
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup raisins
  • Canola spray oil
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Preheat the oven to 350°F.

Lightly coat a 2-quart bundt pan with spray oil and set aside.

Whisk together applesauce, oil and brown sugar, blending completely. Add eggs, one at a time, whisking well after each addition. Add vanilla.

Sift together both flours, baking soda, salt, cinnamon and nutmeg and gradually add to liquid ingredients, blending completely. The batter will be thick and slightly sticky. Stir in pears, nuts and raisins.

Spoon the batter into the prepared pan. Bake the cake for 60 to 70 minutes or until done when tested with a toothpick. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to continue cooling.
Nutritional Info: 
Per Serving: Serving size: , 240 calories (80 from fat), 9g total fat, 1g saturated fat, 30mg cholesterol, 320mg sodium, 37g carbohydrates, (3g dietary fiber, 19g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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