Pear Cake with Lemon-Honey Cream Cheese Frosting
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 cup vegetable oil
2 large eggs
1/3 cup whole milk
1 1/2 teaspoons vanilla extract
3 cups coarsely grated peeled Bosc pears (from about 3 pounds), well drained
1/2 cup walnuts, toasted, chopped
Instructions
Preheat oven to 325 °F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans.
Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
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