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Fresh Pear-Pistachio Cake

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  • Makes: 12 servings
  • Serving Size: 1 cake
  • Yields: 12 cakes
  • Prep: 40 mins
  • Bake: 40 mins 325°F
  • Cool: 10 mins

Fresh Pear-Pistachio Cake

Ingredients

Directions

  1. Preheat oven to 325 degrees F. Thoroughly grease and flour 12 individual fluted tube pans; set aside. In a medium bowl stir together the flour, cinnamon, baking soda, salt, nutmeg, and cloves; set aside.
  2. In a very large mixing bowl beat oil, granulated sugar, and brown sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Stir in the pears and the 1-1/4 cups chopped pistachio nuts. Divide batter among the prepared pans, spreading evenly.
  3. Bake about 40 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans. Cool thoroughly on a wire rack. Drizzle cakes with Browned Butter Icing. If desired, sprinkle with additional coarsely chopped pistachios. Let stand until icing is set.

From the Test Kitchen

TIP:

To make a single cake, grease and flour a 10-inch fluted tube pan. Prepare as directed, except bake cake about 70 minutes or until a wooden toothpick inserted near the center comes out clean.

Browned Butter Icing

Ingredients

Directions

  1. In a small saucepan melt butter over low heat. Continue heating until butter turns a light golden brown. Remove from heat. In a medium bowl combine powdered sugar, milk, and vanilla. Add the browned butter. Whisk until smooth. If necessary, whisk in additional milk, 1 teaspoon at a time, to reach drizzling consistency.

Nutrition Facts (Fresh Pear-Pistachio Cake)

    Per serving:
  • 842 kcal cal.,
  • 42 g fat
  • (8 g sat. fat,
  • 10 g polyunsaturated fat,
  • 23 g monounsatured fat),
  • 67 mg chol.,
  • 395 mg sodium,
  • 112 g carb.,
  • 4 g fiber,
  • 81 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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