December 06, 2010

Pear & Yogurt Bundt Cake


Ingredients:
6 eggs, at room temperature
3 cups flour
1 1/2 cups sugar
1 quart canned pears, drained and diced
1/2 cup butter, at room temperature
1/2 cup pear cider
16 oz full fat Greek or Mediterranean style yogurt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon vanilla/rye/bourbon

1/4 teaspoon salt

Directions:
Preheat oven to 350F. Grease and flour one bundt pan. In a large bowl, cream the butter and sugar together until fluffy. Add the wet ingredients, stir to combine. In separate bowl, Whisk together flour, baking soda, baking powder and salt in a large bowl until well combined. Add to the wet ingredients and mix until a uniform batter forms. Fold in pear. Pour into prepared pan. Bake 55 minutes or until a thin knife inserted in the middle comes out clean. Cool 5 minutes on a wire rack, then remove from the pan. Cool completely.


My thoughts:
I've been on a quest to give you guys some recipes that use all of the stuff I've been canning. Of course, I benefit too! My canning cabinet is seriously full and while I am the kind of person who likes to hoard good ingredients, I know I have to use it up. If only to make room for the next stuff. Anyway, I canned these pears back in the beginning of their season and while pears are still pretty available, they are not as good as they were back then. When I was invited to a Southern themed party, I knew I had to use my sweet tea syrupy pears (although I am sure if would be just fine with any old good quality canned pear). I based the recipe off of an old fashioned sour cream cake my Aunt A used to make when I was little. It is a bit rich but a great way to use up eggs! The yogurt gives it some tang and the pear cider really drives home the pear flavor, which I find can be tricky to maintain in baked goods. It also makes for a very moist cake. It was a huge hit at the party, pretty much every slice was gone in just a few minutes!

6 comments:

  1. I am trying this, but want to add a wintery spice of Dorot Crushed Ginger, too add a little kick...what do you think?

    ReplyDelete
  2. Where in the world does one get pear cider? Never seen it (and certainly not available where I live.) I wonder if one could just use the juice from the pears. (?)

    ReplyDelete
  3. Pear cider is easily found at farmers markets and orchards.

    ReplyDelete
  4. Cutenickels
    I think ginger would go well in this recipe.

    ReplyDelete
  5. I made this for a New Year's party, here are my thoughts: I did not have time to search for pear cider, so I went without it. I also used 5 eggs instead of 6 (again, time factor of running to the store for literally one egg). While I try to follow the recipes on the site as exactly as possible, as most cooks know, sometimes you have to improvise. Needless to say, the cake turned out beautifully, and was delicious. I noticed the recipe doesn't indicate when to add the vanilla/rye/bourbon, so I just added it to the wet ingredients. Overall this was excellent!

    ReplyDelete
  6. I made this for a New Year's party, here are my thoughts: I did not have time to search for pear cider, so I went without it. I also used 5 eggs instead of 6 (again, time factor of running to the store for literally one egg). While I try to follow the recipes on the site as exactly as possible, as most cooks know, sometimes you have to improvise. Needless to say, the cake turned out beautifully, and was delicious. I noticed the recipe doesn't indicate when to add the vanilla/rye/bourbon, so I just added it to the wet ingredients. Overall this was excellent!

    ReplyDelete

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