Easy pumpkin cranberry pear cake
October 22, 2012 § 10 Comments
I love the change of seasons when we can cook seasonal favorites, like pumpkin, cranberries, and pears. Southern Living magazine had several recipes this month for pumpkin. The one below is based on a Southern Living recipe, but has been greatly simplified. The Southern Living cake takes 4 hours from start to finish. Our version is a little over an hour, and most of that time can be attributed to baking.
Pumpkin cranberry pear cake
1 15-ounce can pumpkin (about 2 cups)
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla
1 cup melted butter
2 fresh pears, peeled and cored, then chopped (about 1 1/2 cups chopped)
1/2 cup dried cranberries
3 cups flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
Preheat oven to 325 degrees fahrenheit. In a large bowl, beat the eggs. Stir in the pumpkin, sugars, vanilla, and melted butter. Combine ingredients well. Stir in the pears and cranberries. On top of the batter, dump the flour, baking powder, pumpkin pie spice, and the baking soda. Stir until ingredients are combined.
Pour batter into a large greased bundt pan. Bake for 1 hour and 6 minutes, or until a wooden pick inserted comes out clean. Cool on a wire rack for 10 minutes while in the pan. Invert cake onto the rack, and continue cooling for another hour.