Apple and Pear Cake
A delightful apple and pear cake that combines the sweetness of fresh fruits with warming spices, perfect for fall.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Fruit
- 2 cups chopped apples peeled and cored
- 1 cup chopped pears peeled and cored
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/4 cup raisins
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Peel, core, and chop the apples and pears into small pieces. Toss with lemon juice to prevent browning.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Gently fold in the chopped apples and pears, along with any optional add-ins like nuts or raisins.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Serving and Storage
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use firm apples like Granny Smith for the best texture. Ingredient Substitutions: Almond flour can replace half of the all-purpose flour for a nuttier flavor. How to Serve: Pair with chai tea or apple cider for a cozy treat. Storage & Freshness: Store in an airtight container for maximum freshness. Make-Ahead Tips: The cake can be frozen for up to three months.