Pear Pecan Cake with Lemon Glaze (Κέικ με Aχλάδια και Πεκάν)
Adapted from The Magnolia Bakery Cookbook
The batter for this cake is thicker than normal cake batter, so don’t worry if you can’t pour it. Apples may be substituted for the pears, and walnuts may be used instead of pecans.
2 – 3 ripe pears (2 cups chopped)
3 cups all-purpose flour
2 cups sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup plus 2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 Tbsp. freshly grated lemon peel
1 1/3 cups coarsely chopped pecans
2 cups powdered sugar
3 – 4 Tbsp. lemon juice
Preheat the oven to 350°F.
Thoroughly oil a Bundt or tube pan. After it’s oiled, if the pan isn’t nonstick, lightly flour it to ensure the cake will properly release from the pan.
Peel and quarter the pears. Remove the core, cut each quarter in half lengthwise, and then cut each slice in crosswise pieces.
Sift together the flour, sugar, baking soda, and salt. Stir the oil, eggs, and vanilla extract into the dry ingredients. Fold in the chopped pears and pecans. Evenly spoon the batter into the prepared pan, lightly smoothing out the top. Bake for 60 minutes or until a thin skewer inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 20 minutes, turn the cake upside down onto a wire rack to release it, and finish cooling the cake.
Mix the powdered sugar and 3 Tbsp. lemon juice in a small bowl. If the glaze is too thick, mix in the remaining lemon juice. Spoon the glaze over the very top of the cake so that it drips down the sides and center of the cake.
Slide the cake onto a serving plate. To store, cover the cake with aluminum foil.