• 16servings
  • 120minutes
  • 277calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 can(s) pear halves in light syrup , drained

  2. 2 tablespoon(s) butter

  3. 2 tablespoon(s) canola oil

  4. 3 1/2 cup(s) sifted cake flour

  5. 1 teaspoon(s) salt

  6. 1 teaspoon(s) baking powder

  7. 1/2 teaspoon(s) baking soda

  8. 1 3/4 cup(s) sugar , divided

  9. 1 cup(s) buttermilk

  10. 1 tablespoon(s) vanilla extract

  11. 1 tablespoon(s) freshly grated lemon zest

  12. 2 large eggs , separated

  13. 2 large egg whites

Instructions Jump to Ingredients ↑

  1. Puree pears in a food processor or blender. Transfer to a medium saucepan and cook over low heat, stirring almost constantly, until reduced to 1 cup, 10 to 12 minutes. (As the puree thickens and spatters less, gradually increase the heat to speed the process.) Transfer to a large bowl and let cool completely.

  2. Preheat oven to 350°F. Lightly oil a 10-inch tube pan or coat with cooking spray.

  3. Melt butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter turns a light, nutty brown, about 60 seconds. Pour into a small bowl, stir in oil and set aside.

  4. Sift flour, salt, baking powder and baking soda into a medium bowl and set aside. Add 1 1/2 cups sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture to the reserved pear puree and whisk until smooth. Add the dry ingredients, in two additions, folding with a whisk just until blended.

  5. Beat the 4 egg whites in a clean mixing bowl with clean beaters until soft peaks form. While continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form. Gently fold the beaten whites into the pear puree mixture with a rubber spatula. Turn the batter into the prepared pan.

  6. Bake until a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool, right-side up.


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