Skip to main content
Epicurious
Bon Appétit

Glazed Pear and Pecan Cake

4.5

(14)

Tender, moist and quick to put together.

Recipe information

  • Yield

    Serves 12 to 14

Ingredients

3 cups sugar
4 eggs
3/4 cup vegetable oil
1 1/2 tablespoons pear vinegar or white wine vinegar
2 cups all purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 pounds Bosc pears (about 2 very large), peeled, cored, cut into 1/2- to 3/4-inch pieces
1 cup toasted pecan pieces
3/4 cup diced dried pear (about 3 ounces)
2 cups pear nectar
1 cup whipping cream

Preparation

  1. Step 1

    Preheat oven to 350°F. Butter 13x9-inch baking pan. Dust pan with flour. Using electric mixer, beat 2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes. Combine dry ingredients in medium bowl. Reserve 1/4 cup dry ingredients; mix remaining dry ingredients into egg mixture. Toss pears, pecans and dried pears with reserved dry ingredients to coat. Mix into batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour.

    Step 2

    Meanwhile, combine remaining 2 cup sugar, pear nectar and whipping cream in heavy small saucepan. Stir over high heat until sugar dissolves. Boil until thick, about 20 minutes. Spoon 1/2 cup glaze over hot cake. Let cool completely. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover remaining glaze and chill.)

    Step 3

    Rewarm glaze in heavy small saucepan over low heat. Cut cake into squares. Spoon glaze over and serve.

TagsCakeDessertPearFruitPecanNutCinnamonHerbs & SpicesBakingElectric MixerBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.