Pear Bundt Cake

Fall is a very nostalgic time of year for me. It was a time of gathering and preparing for winter. I spent many Fall days baking with my nonna Emilia. She did a lot of canning of pears and peaches. She also baked with the fruit. My Pear Bundt Cake reminds me of her because she loved Bosc and Concord because they were firm, but sweet. Today I use Bosc because they are firm, sweet and crisp.

When the immigrants came from Italy, they were use to big gardens with a variety of fruits and vegetables. My nonno Salvatore tried to grow many fruit trees, but the climate of Northern Ontario did not help. He had many in the house and he did manage to grow a little pear tree in his back yard. I often think, I wish I had a pear tree and then I get in my car and to to the many farms in my area. Baking today brings back memories of these two special people in my life. They are gone, but never forgotten.

There is a secret to using the right pears for baking, but this is a great article to help you: https://www.bakefromscratch.com/how-to-pick-your-pears/

INGREDIENTS

1-1/2 cups sugar

3/4 cup fat-free plain yogurt

1/2 cup canola oil

1/2 cup apple sauce

1 large egg plus 1 tsp Frangelico Liqueur 

3 cups all-purpose flour

1-1/2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1/2 teaspoon salt

 1/2 teaspoon ground nutmeg

2 cups chopped peeled fresh pears

1/3 cup slivered almonds

1 teaspoon confectioners’ sugar

Process

Chop two cups of fresh pears into small cubsGrease a 10 inch fluted pan with canola oil and sprinkle with a little flour.

Beat the sugar, yogurt, oil, apple sauce and egg well. In another bowl combine the flour, baking sofa, cinnamon, salt and nutmeg.

Add the dry ingredients into the wet 1/2 cup at a time with beaters on low.  

Stir in pears and almonds. Pour mixture into cake pan.  Bake at 350F for 50 minutes.  

Cool and dust with icing sugar.