I had bookmarked this apple cake recipe long back and didn’t get a chance to try it until last week. As usual Taste of Home’s recipe didn’t fail me. Since I have baked a lot of apple cakes, I decided to substitute it with pears and the result was total yumminess. This is my first try baking a pear cake and it turned out so good that even my husband who usually stays away from sweets kept asking for seconds and thirds. When I tasted the batter I felt it was over the top sweet but after baking the cake did not taste very sweet. It was sweeter than some of the recipes I have here but definitely good. So for me this is more of a dessert cake than a snack cake.
The original recipe calls for butter which I have replaced with a vegan vegetable oil spread. Other than that I have not made any changes in the recipe. Another change I have made is using a different pan instead of a fluted tube pan mentioned in the recipe. I used a mini bundt pan with 6 inserts. I had one more batter left over after filling that pan, which was enough to make about 7 mini muffins. I think you could also use a 9×13 inch pan instead. If baking as muffins, the batter should be enough to make about 18-20 muffins.
Reading the recipe I knew that the cake would be a very big one which would be way more than our family could eat and that’s why I decided to bake it as mini bundt cakes so that I can share it with some of my friends without cutting it and making a mess. So you could also try baking it as mini loaves and it would make perfect gifts. Make sure to check the baking time according to the pan you use.
Vegan Pear Cake Recipe
|Prep Time||Cook Time||Makes|
|30 Mins||40 Mins||10 inch fluted tube pan|
- 4 cups (about 2 large pears) Diced Pear
- 2 cups Golden Raisins
- 2 cups Unsweetened Apple Juice
- 1 and 1/2 cups Brown Sugar
- 6 tablespoons (I used Becel Vegan Spread) Butter/Margarine
- 2 teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 3 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 1 cup Chopped Walnuts (optional)
- In a large saucepan, bring the first 7 ingredients to a boil. Reduce heat; simmer for 5 minutes uncovered. Remove from heat and cool to room temperature.
- Meanwhile preheat the oven to 350F/180C for 15 minutes. Lightly grease the pan with non stick cooking spray. I used a mini bundt pan (with 6 inserts). Greased it with shortening first and sprinkled some all purpose flour and tap off the excess.
- In a large bowl combine the flour, baking soda and walnuts. Fold in the pear mixture. Transfer batter to the prepared pan.
- Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Mine was done by 38 minutes.
- Cool for 10 minutes on a wire rack before removing the cakes from the pan.
- As mentioned above, this pear cake recipe can be baked in a couple of different pans. So the time I have mentioned in the procedure will not stand good if you choose a different pan size. Check for the doneness of the cake accordingly.
- I did not peel the pears. Diced it with the skin.
- Walnuts was not mentioned in the original recipe but I used it and I would definitely suggest using either that or pecans.
- If you are a spice fan you could also use some ground clove.
I’m cooking for an oil free plant based vegetarian. I used whole wheat flour and left out the fats (butter/margarine) and the brown sugar. I drizzled in a little maple syrup in with the pear mixture. My husband loved it. It was also gobbled up by the non vegetarian members of the family. i even through it together while hot and it turned out. I baked it in a muffin tin to save time and have ready made individual servings. Thanks so much for sharing this recipe. A new winter favorite
Wow! Even with all those changes, the recipe turned out good! Thank you for sharing your feedback, Colleen.
Sounds good, I’ll give it a try.
Thanks so much.
You’re welcome, Kenneth.
I have made this with a mixture of apple and pear as well as applesauce and apple cider and water (with a little lemon) for the apple juice when I have not had apple juice – and varied the amount of each – each time as I forget to write down what I did. I put the cooked juice part in the freezer to quicken to room temperature (that is important for texture). I usually use pecans (after roasting them first). It is also very good with a mixture of raisins – green, those large ones and I usually make it with thompson raisins as I like the taste better). I have made it in the Bundt pan and in loaves. It is very moist and sometimes I will sprinkle icing sugar on it (Bundt) or use a sauce – custard or a Carmel type – but is great plain. This does not taste vegan or eggless. LOVE it! I always get asked for this recipe.
Wow! Thank you so much for the detailed feedback, Roz.
Hearty thanks for the eggless receipe. I completely trust your recipes. 5
I was hesitant to try fruit cake, as I have past disasters. Took huge risk to bake it on our anniversary day, you didn’t let me fail, I did few changes. But outcome is marvellous.
1 cup mix of raisin and canberries
1 cup apple juice and 1/2 cup apple cider
Cake is sweet and tastes lovely the next day.
How long I could preserve/commuse this cake at room temperature? Planning to take for vacation.
That’s wonderful, Deepa. I’m thinking it should keep well for 2-3 days. I wouldn’t keep it longer because we are using fresh fruits. Thank you for the feedback.
Fab – Lov it!
Can I freeze the baked goods?
Yes you can.
Thanks for replying Madhuram. I now know where I went wrong. I didn’t allow the liquids to cool before adding it to the dry ingredients. This resulted in the flour taking on a clay-like consistency. It still turned out ok and edible but certainly looked nothing picture of your cake.