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
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.
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!