The first time I had this cake many years ago, it quickly became a favorite. For me, anyway:) My husband likes it, but he prefers pies and cobblers. But Pears just happens to be one of my favorite fruits. And when you combine it into a cake, well shoot, that’s a win-win in my book. This pear pudding cake recipe is so so good that I wanted to share it with you.
Any kind of pear will work in this recipe. I used fresh Bosc pears because they just happened to be the ones more on the ripe side in the store, and I wanted to make this cake the next day. I didn’t want to wait for them to ripen:) I am not a very patient person.
Of course, you could use drained canned pears, but I like to use fresh because I want to actually bite into the pear. In my opinion, using canned pears, after baking them in the cake, makes the pears just a little mushy.
Where does the pudding come in? That’s a good question. Because it really isn’t a pudding but more like a cake. After you make the batter, you make a syrup made from water, butter, and brown sugar and pour this over the batter before baking. This syrup thickens as it bakes therefore making its own sauce. So Yummy!
I use real butter. No margarine in this house. But you could substitute margarine for the butter. But in my opinion, butter makes all things better:)
Pear Pudding Cake
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- small pinch ground cloves
- 2 cups peeled and chopped pears
- 1/2 cup pecans or walnuts
- 3/4 cup brown sugar
- 1/4 cup melted butter
- 3/4 cup boiling water
- Mix together the flour, sugar, baking powder, cinnamon, salt and cloves
- Add milk and beat until smooth
- Stir in pears and nuts
- Pour into ungreased 2-quart casserole dish or 8×8 in square baking dish
- In a separate bowl, mix together the brown sugar, melted butter and boiling water
- Pour evenly over the batter
- Bake in a pre-heated 375 degree oven for 45 minutes
If you like pears and cake, you will love this pear pudding cake recipe. Any kind of pear will work. I use real butter, but margarine will work as well. The sauce is really sweet, so you might want to reduce the brown sugar to 1/2 cup instead of 3/4 cup. That is entirely up to you. After all, it is your cake. But I like sweet!!
Please leave me a comment below with your thoughts. I love hearing from you!
And As Always
Keep On Baking