Pear Apple Plum Cake

For those of you who regularly bake, how much more baking do you around the holidays? Do you use tried and true recipes or do you like to explore new recipes? I usually turn it up a notch or two for Christmas since I tend to give baked goods for hostess gifts. And I’m not shy with experimenting with recipes, even for gifts, simply because I never seem to have time for a trial run.

This cake, on the other hand, was tried out a month ago by some friends, and I’m happy to say it passed everyone’s palate test. The judges included a butter-loather and a whatever-you-call-the-opposite-of-a-sweet-tooth. I modified the original recipe by adding pear compote I still had from my pear pies for moistness, but you could use 1/4 cup orange juice like the original recipe does. I also reduced the amount of sugar because of my pear compote addition, and I used melted butter in place of oil for a finer cake texture.

For those of you who need a recipe for a fruit cake that most* people will actually eat, you should try this one out this holiday season. I already did the work of testing out the recipe, and I, along with some friends, approve!

*Personally, I love and will devour fruitcakes from Collin Street Bakery in Texas, but I admit I may be biased!

Pear Apple Plum Cake
adapted from Country Living

Ingredients:
3 cups all-purpose flour
1 cup sugar
2 teaspoons ground cinnamon
4 apples, peeled, cored, and sliced
2 plums, peeled, cored, sliced
1 tablespoon baking powder
1 teaspoon salt
4 large eggs
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 teaspoons vanilla extract
1 cup pear compote

Directions
1. Preheat oven to 350 F degrees and prepare a bundt cake pan by greasing.
2. In a large bowl, 2 tablespoons of sugar and cinnamon. Add apples and plums and toss to combine.
3. In another large bowl, mix flour, remaining sugar, baking powder, and salt. Add eggs, butter, pear compote, and vanilla extract. Beat until batter is smooth.
4. Pour half of the batter into prepared pan. Top with half of apple/plum mixture. Spoon remaining batter over fruit mixture and top with remaining fruit.
5. Bake about 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes. Run a paring knife around the sides and center of cake and turn cake out onto cake stand or serving plate.

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