Pear Pound Cake
Yield
1 cakePrep
20 minCook
45 minReady
80 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
butter
unsalted, at room temperature |
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | teaspoon |
baking powder
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | large |
eggs
|
|
| ½ | cup |
buttermilk
|
|
| 2 | small |
pears
peeled, cored, coarsely chopped |
|
| ¼ | cup |
pecans
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
butter
unsalted, at room temperature |
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 315 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 5 | ml |
baking powder
|
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | large |
eggs
|
|
| 118 | ml |
buttermilk
|
|
| 2 | small |
pears
peeled, cored, coarsely chopped |
|
| 59 | ml |
pecans
coarsely chopped |
|
Directions
Preheat the oven to 350℉ (180℃).
Butter an 8 x 5inch loaf pan.
In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth.
Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed.
Add half of the flour mixture and the egg to the butter mixture and mix well.
Add the rest of the flour mixture and the buttermilk, beating them in well.
Fold in the pears and the pecans.
Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean.
Cool on a rack for 10 minutes, then turn out of the pan and finish cooling.
When cool, invert onto a serving plate and cut into slices.
