Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups peeled and finely chopped pears
- 1/2 cup chopped toasted walnuts
- 1/4 cup honey
- 2 tablespoons water
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream butter with brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Fold the dry ingredients alternately with sour cream into the butter mixture until just combined.
Gently fold in the chopped pears and toasted walnuts.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
For the honey syrup, combine honey and water in a small saucepan over low heat until slightly thickened, then stir in vanilla.
Drizzle the warm syrup over the cooled cake before serving.
Frequently Asked Questions
How should I store the Pear Walnut Spice Cake to keep it fresh?
This Pear Walnut Spice Cake is best stored tightly covered at room temperature for up to 3 days, especially if it has the honey syrup drizzled over it. For longer storage (up to a week), you can refrigerate it, but allow it to come to room temperature for 30 minutes before serving for the best texture.
Can I substitute the walnuts in this spice cake recipe?
Yes, if you have a nut allergy or preference, you can easily substitute the walnuts with pecans or even toasted sunflower seeds for a similar crunch. Ensure that you chop the substitute ingredient to a similar size as the walnuts before folding them into the batter.
Can I make the Pear Walnut Spice Cake ahead of time?
This cake is excellent for making ahead! You can bake the cake completely and let it cool before drizzling with the honey syrup, then wrap it well and store it for up to two days. It’s a great option since the spices often deepen in flavor overnight.
