A few weeks ago summer finally arrived in Berlin and temperatures reached a balmy 90° F (33° C) – since then the weather has been alternating between rain, storms and a chilly 68° F (20° C) and heat waves. On that first summery Sunday I had planned to get up early and bake before it got too hot, but the plan was thwarted when I went to a friend’s annual roof top summer party and didn’t really get to bed at a decent time… Despite the slight headache and incredible temperatures in my kitchen I made this pear walnut cake.
This cake is adapted by The Complete Magnolia Cookbook. The pears make it sweet and moist and I added a little bit of chocolate, because that’s really never a bad idea.
And if you actually let the cake cool off before you try to get it out of the pan, it won’t crumble to pieces – see chocolate crème fraîche cake if you want to see what happens when you’re slightly impatient like me.
- 3 cups (375g) all-purpose flour
- 1 cup (190g) granulated sugar
- 1 cup (200g) brown sugar (not firmly packed)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup & 2 tablespoons (235ml) sunflower oil
- 3 eggs (L)
- 1 teaspoon pure vanilla extract
- 1 cup (115g) chopped walnuts
- ⅓ cup (50g) chocolate, chopped
- 2 pears, cut into pieces (2½ cups / 450g)
- 3 teaspoons sugar
- Grease a 10 inch / 26 cm pan.
- Peel and cut the pears into small pieces. Add the sugar and set aside.
- Preheat oven to 350° F / 175°C.
- Combine the flour, sugars, baking soda and the salt in a bowl.
- Carefully stir in the oil, vanilla extract and the eggs, then mix well.
- Add the walnuts, pears and chocolate.
- Spoon the batter into the greased pan.
- Bake for 60 minutes or a little longer until a cake tester comes out clean.
- Let the cake cool for at least 20 minutes before removing it from the pan. Then let it cool on a wire rack.