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    You are in: Home / Recipes / Bake or Break Pear Cake Recipe
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    Bake or Break Pear Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Mirj's Note:

    I do love food blogs, and I do love pears. When I came across this recipe on a favorite blog I knew the Gods of Serendipity were smiling down on me that day, even more so that I had too many ripe pears in the house at the moment. I've made a few changes to suit my own tastes, listed in the recipe below.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350° F (175 C in my house).
    2. 2
      Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans. I use my silicon fluted tube pan and don't grease or flour.
    3. 3
      Combine flour, baking soda, baking powder, salt, and cinnamon.
    4. 4
      Scoop out about 1/4 cup of this mixture and combine it with nuts to coat.
    5. 5
      Stir back into the flour mixture.
    6. 6
      In a separate bowl, combine butter, eggs, sugar, pears, and vanilla.
    7. 7
      Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened. Don't overdo it, you want everything JUST moistened.
    8. 8
      Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.
    9. 9
      Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.

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    Ratings & Reviews:

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    Nutritional Facts for Bake or Break Pear Cake

    Serving Size: 1 (96 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 347.8
     
    Calories from Fat 146
    42%
    Total Fat 16.3 g
    25%
    Saturated Fat 2.0 g
    10%
    Cholesterol 39.6 mg
    13%
    Sodium 243.6 mg
    10%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 2.1 g
    8%
    Sugars 27.4 g
    109%
    Protein 4.3 g
    8%

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