Imagine a cake that captures the essence of fall in every single bite - a magical blend of tart cranberries, sweet juicy pears, and crunchy walnuts that transforms an ordinary dessert into an extraordinary culinary experience. This Cranberry Pear Walnut Cake isn't just a recipe; it's a warm hug on a crisp autumn day, promising to fill your kitchen with irresistible aromas and create memories that will last long after the last crumb disappears.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1 pear, diced
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract until fully combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
- Gently fold in 1 cup of fresh cranberries, 1 diced pear, and 1/2 cup of chopped walnuts using a spatula, ensuring the fruit and nuts are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, you can serve it as is, or dust it with powdered sugar for a decorative touch. Enjoy your delicious cranberry pear walnut cake!
Tips
- Room Temperature Ingredients: Ensure butter, eggs, and other dairy are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to prevent a tough, dense cake.
- Fruit Preparation: Pat cranberries and diced pears dry with paper towels to prevent excess moisture in the batter.
- Nut Toasting: For enhanced flavor, lightly toast the walnuts in a dry skillet before adding them to the batter.
- Even Baking: Rotate the cake pan halfway through baking to ensure uniform browning and cooking.
- Cooling Technique: Let the cake cool completely before slicing to maintain its structure and prevent crumbling.
- Optional Enhancements: Consider adding a light glaze or cream cheese frosting for extra indulgence.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 23g
Saturated Fat: 12g
Cholesterol: 85mg
