The pear, a close relative to the apple, is believed to have arrived from Europe in the new world with the first pioneers on the East Coast and moved westward as the settlers moved in that direction.
Ingredients for the Cake and the Cake Topping
Ingredients for the Cake
- White sugar (1 cup)
- Brown sugar (1 cup)
- Eggs (2)
- Canola oil (1 cup)
- Vanilla extract (2 tsp)
- All purpose flour (3 cups)
- Salt (1/2 tsp)
- Baking soda (1 tsp)
- Cinnamon, ground (2 tsp)
- Pears, 4 – 5 diced
Instructions for the Cake
- In a large bowl, mix together white sugar, brown sugar and eggs. Then add oil and vanilla extract.
- Sift together flour, salt, baking soda and cinnamon. Mix to combine.
- Stir in diced pears to incorporate.
- Pour into a greased 9″ x 13″ pan and bake at 350 degrees F for 40 to 45 minutes.
Ingredients for the Cake Topping:
- Brown sugar (1/2 cup)
- Milk (1/4 cup)
- Butter (1/4 cup)
Instructions for the Cake Topping:
- Before removing cake from the oven, stir the 3 ingredients required for the topping into a small saucepan.
- Bring the topping ingredients to a simmer for 3 to 4 minutes stirring occasionally.
- After removing the baked cake from the oven, pour the topping all over the cake.
- Place the cake back in the oven for an additional 3 to 4 minutes.
When I was a kid we lived on a little 8-acre farm and in the late 1980s, we planted an orchard of mostly apple trees, but we also had other fruit trees – including pear trees. When the fruit was in season, we consumed A LOT of it! In fact, my sister and I would be pulled out of school by our folks to pick fruit for a full day.
We ate so many apples when we lived on that farm. We had apple pie, apple sauce, fresh apples and pears. As a family, we were learning how to successfully grow and care for the fruit trees. In the early years of the orchard, we didn’t have a lot of fruit to harvest but once the trees began to mature there was a lot more fruit.
We had all things apple! Apple-themed curtains, table clothes, dishes, napkins, decorations… you name it, we had it in apple! Why am I telling you all of this information about apples? Well, because this recipe can also be made in apple. Just swap out the pears for the same quantity of peeled apple – but, my favourite is this version of PEAR CAKE.
For this recipe, after you bake the cake you will pour the topping over it and put it back in the oven for a brief period of time.
How to store this cake
This cake can be kept refrigerated for up to 3-4 days, just keep in mind that the cake topping really moistens this dessert. You will notice that the cake is optimal in texture on the first or second day after you make it.
IF YOU ENJOYED THIS RECIPE, HERE ARE SOME OTHERS YOU’LL LOVE
Zucchini Loaf – a perfectly flavoured loaf especially if you need to use up those garden zucchinis!
Banana Bread – with delicious chocolate chips and walnuts
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A moist, sweet and satisfying dessert. What it lacks in appearance it makes up for in taste! 😉
- 1 cup White sugar
- 1 cup Brown sugar
- 2 Eggs
- 1 cup Canola oil
- 2 tsp Vanilla extract
- 3 cups All Purpose Flour
- 1/2 tsp Salt
- 1 tsp Baking soda
- 2 tsp Cinnamon, ground
- 4 – 5 Pears, diced
- 1/2 cup Brown sugar
- 1/4 cup Milk
- 1/4 cup Butter
In a large bowl, mix together white sugar, brown sugar and eggs. Then add oil and vanilla extract.
Sift together flour, salt, baking soda and cinnamon. Mix to combine.
Stir in diced pears to incorporate.
Pour into a greased 9" x 13" pan and bake at 350 degrees F for 40 to 45 minutes.
Before removing cake from the oven, stir the 3 ingredients required for the topping into a small saucepan.
Bring the topping ingredients to a simmer for 3 to 4 minutes stirring occasionally.
After removing the baked cake from the oven, pour the topping all over the cake.
Place the cake back in the oven for an additional 3 to 4 minutes.
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