A cake can feel like a commitment, not only because it requires time, energy and a special trip to the store to buy ingredients, but also because it leaves you with a large and often super-rich dessert. In all likelihood, you won’t be able to eat more than a slice or two of it yourself. Now, you could make cupcakes or invite a bunch of friends over to share … or you could make a cake that's not too rich or sweet that you can enjoy for breakfast or with afternoon tea -- and, of course, for dessert, as well.
This pear and walnut yogurt cake won’t leave you feeling bloated or jittery from excess sugar intake. It's a tasty accompaniment to any meal or any hot drink, and is a total crowd-pleaser. Plus, you probably already have the ingredients in your fridge and pantry. Happy baking!
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Cooktop Cove
Southern Pear and Walnut Cake
7
25 minutes
60 minutes
85 minutes
2 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon allspice
4 large eggs
1 ¼ cups granulated sugar
1 cup plain yogurt
½ cup plus 2 tablespoons vegetable oil
3 bosc pears, peeled, cored, and diced
1 cup chopped walnuts
½ cup golden raisins
Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch round cake pan with nonstick baking spray.
In a medium mixing bowl whisk together the flour, baking powder, salt, cinnamon, ground cloves and allspice. Set aside.
In a second medium-large mixing bowl, beat the eggs and sugar until light and fluffy. Add the yogurt, and whisk to combine.
Add half the dry ingredients to the wet ingredients and fold until homogeneous. Add half the vegetable oil and fold to combine. Repeat with remaining dry ingredients and oil.
Fold in the pear pieces, walnuts and raisins.
Pour the cake batter into the prepared cake pan and bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool at least 10 minutes before serving.
