Chef’s Tips:
* This cake is also delicious with apples, or a combination of both!
* Substitute any kind of nuts you have on hand.
* If you like dried fruit, you can add raisins, dried cranberries, or dried cherries and substitute part of the nuts with the fruit.
* This cake is even better if made the day before you need it. Bake it ahead of time and glaze just before you serve it.
Directions
- For the cake: Preheat oven to 350°F. Grease a Bundt pan or a tall 9” round pan.
- In large mixer bowl, combine sugar, Farm Boy™ Canola Cooking Oil, Farm Boy™ Organic Plain Greek Yogurt, baking powder, baking soda, Farm Boy™ Ground Cinnamon, ground ginger (or allspice), and salt. Beat for 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Add Farm Boy™ All Purpose Flour and mix just until batter is evenly combined.
- Fold in pears, Farm Boy™ Pumpkin Seeds, and pecans, mixing gently but thoroughly.
- Pour into pan and bake for 40-42 minutes, or until a tester comes out clean. Cool completely on a wire rack.
- For the glaze: While cake cools, make the glaze. In mixer bowl or food processor, combine icing sugar, Farm Boy™ Cream Cheese Spread, Farm Boy™ Organic Whole Milk, and vanilla. Mix until smooth. (Glaze will have a soft consistency.)
- Spread glaze on top of cooled cake. Decorate with chopped pecans and enjoy.
Ingredients
- For the Pear Cake
- ¾ cup granulated sugar
- ¾ cup Farm Boy™ Canola Cooking Oil
- ½ cup Farm Boy™ Organic Plain Greek Yogurt
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp Farm Boy™ Ground Cinnamon
- ½ tsp ground ginger or allspice
- ½ tsp salt
- 2 cups Farm Boy™ All Purpose Flour (2.5 KG)
- 4 Farm Boy™ Large Omega 3 Eggs
- 3 medium ripe pears cut into ½” pieces
- ¼ cup Farm Boy™ Pumpkin Seeds, toasted plus more for garnish
- ½ cup chopped toasted pecans
- For the Cream Cheese Glaze
- 1 cup icing sugar sifted
- 1 pack (250 g) Farm Boy™ Cream Cheese Spread
- 4 Tbsp Farm Boy™ Organic Whole Milk
- 2 tsp vanilla extract