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Pear sheet cake with walnuts and cinnamon
A moist pear sheet cake with grated pears, walnuts, and cinnamon, mixed using cup measurements and baked in a sheet pan. Makes 16 pieces.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 50 min
- Temperature
- 180 °C (350 °F)
- Servings
- 16 pieces
- Difficulty
- Easy
This pear sheet cake needs no kitchen scale: measure the ingredients in cups, then stir grated pears, chopped walnuts, and cinnamon into the batter. The pears keep the cake moist for several days.
Ingredients
1 cup = 250 ml (metric cup)
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Instructions
Tip: tap a step to mark it as done.
Prepare the pears
5 minPreheat the oven to 180 °C (350 °F). Peel and core the pears, then coarsely grate them.
Make the batter
10 minBeat the eggs with the sugar until pale and foamy. Pour in the oil and milk, then stir in the flour, baking powder, cinnamon, and walnuts. Fold in the pears last.
Bake
35 minPour the batter into a greased and floured baking pan about 25 × 35 cm. Bake for 30–35 minutes at 180 °C (350 °F), until a skewer inserted into the cake comes out dry.
Serve
Let the cake cool, then dust with powdered sugar and cut into pieces.
Tip: Grate the pears just before mixing the batter; otherwise, they will brown and release a lot of juice.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 247 kcal
- Protein
- 4.0 g
- Carbohydrates
- 34 g
- of which sugars
- 18 g
- Fat
- 11 g
- of which saturates
- 1.4 g
- Fiber
- 1.9 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Hrnčekový hruškový koláč s orechmi a škoricou
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