Every woman needs a good fall spice cake in her recipe repertoire. Recently, I was able to have a baking day with my mom and we had a fabulous time coming up with our very own fall spice cake recipe. Lots of wine was drank, laughs were had, and memories made… Plus, we now have this awesome cake recipe that I know I’ll be making over and over again this fall.
We’ve been on the road for 6 out of the last 8 weekends. The end of summer almost did us in. Unfortunately, we didn’t get to see my family much during that time, and a couple of weeks ago I was really missing my parents. So, I called up mom and told her my idea. I wanted to make our own recipe together! We brain stormed ideas and decided we’d make up a fall spice cake.
We wanted our cake to embody the true flavors of fall: cinnamon, allspice, nutmeg, pear, and nuts! We also decided to add in a little bit of citrus in the mix. I think fall citrus is one of the most underrated fall flavors. Oranges are GREAT in fall. Fabulous, actually. So we added in some orange flavor, too.
It felt so great to make something this special with my mom. My earliest memories involve me on a chair pulled up to the counter with a wooden spoon in my hand. I was my mom’s little helper in the kitchen, and I value those memories so much. I learned how to cook by watching her. My mom is one of those cooks who doesn’t measure. She just throws in a little bit of this, and a little bit of that and pretty much all of her recipes turn out to be winners. Now, I find myself doing the same thing. Funny how that works, huh? The older I get, the more I see my mom in my personality.
Dad has always been the designated family recipe taster and rating system coordinator. If he likes it, it’s a winner… and this fall pear spice cake, my friends, is daddy-approved!
Add this Fall Pear Spice Cake to your recipe box!
- 2 cups flour
- 2.5 tsp apple pie spice (may substitute with 1 tsp nutmeg & 1 tsp all spice)
- 1.5 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1 c softened butter
- 1 c packed brown sugar
- 4 large eggs, separated
- 1 tsp vanilla
- 1 c buttermilk
- 3 pears, peeled and cubed
- 1 c walnuts
- 2 oranges, juiced (1/2 c for glaze)
- 1 c powdered sugar
- 2 tbsp butter
- 1 c brown sugar (topping)
- 2 tbsp butter (toss together with fork for topping)
- Preheat oven to 350 degrees. Grease and flour a bundt pan.
- Combine flour (sifted), spices, salt, baking soda, and baking powder in large bowl and set aside.
- Beat brown sugar and butter for approximately 4 minutes on high - this helps dissolve sugar and makes for a smooth cake.
- Add egg yolks, 1 table spoon at a time to sugar/butter mixture. Add vanilla.
- Start adding dry mix & buttermilk to butter/sugar mixture--alternate adding the dry mix and buttermilk. Mix well in between.
- Beat egg whites in another bowl until soft peaks are formed.
- Once fully combined, fold in egg whites, pears and 3/4 cup walnuts.
- Pour batter carefully into bundt pan.
- Bake for 60 minutes.
- Once finished, turn cake out of pan to cool.
- Poke 6 holes around the rim of the cake, pour 1/2 cup orange juice over cake.
- Combine the rest of the orange juice, 2 melted table spoons of butter, and 1 cup powdered sugar to form a glaze. Pour over cake.
- Cut 2 table spoons cold butter into 1 cup brown sugar. Add 1/4 cup walnuts.
- Sprinkle streusel over glaze.
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