Recipe: Euro Pane's pear spice cake - Los Angeles Times
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Culinary SOS: Euro Pane’s pear spice cake

Euro Pane's pear spice cake started as an apple cake recipe. Read the recipe »
Euro Pane’s pear spice cake started as an apple cake recipe. Read the recipe »
(Anne Cusack / Los Angeles Times)
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Los Angeles Times

Dear SOS: Euro Pane on Colorado Boulevard in Pasadena has the most delicious spiced pear cake. It is moist and truly delicious with a hint of ginger. I would love to re-create it at home. Could you get the recipe for me?

Lynda Jenner

Pasadena

Dear Lynda: Owner Sumi Chang was happy to share her recipe for this wonderfully fragrant, moist and delicious cake, writing that “it is a very humble-looking cake, but the taste is incredible. Originally, someone gave me this recipe as an apple cake recipe, and I baked a lot of apple cake using it. Once, however, I was out of apples, so I used Anjou pears instead. The rest, as they say, is history.” The secret is the ripe pears; Sumi told us she usually buys the pears before they are fully ripe, then lets them ripen fully before using.

Euro Pane’s pear spice cake

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Total time: 1 hour, 45 minutes, plus cooling time

Servings: 12 to 16

Note: Adapted from Sumi Chang of Euro Pane in Pasadena. She recommends using fully ripened Anjou pears.

3 cups (12.75 ounces) flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

4 eggs

3 cups sugar

1 cup canola oil

7 ripe Anjou pears, peeled, cored and chopped into cubes

2 cups chopped walnuts

1. Heat the oven to 350 degrees. Grease a 13-by-9-inch baking pan, line the bottom with parchment paper, then grease again.

2. In a large bowl, whisk together the flour, baking powder, baking soda and cinnamon, and set aside.

3. In a separate large bowl, beat together the eggs and sugar, then beat in the oil. Beat in the flour mixture just until combined, then fold in the pears and nuts.

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4. Pour the batter into the prepared pan. Place the pan in the oven and bake until puffed and golden brown, and a toothpick placed in the cake comes out clean, about 1 hour and 20 minutes. Check the cake after an hour, and cover the top loosely with a sheet of foil if it browns too quickly before it is done.

5. Remove and cool completely on a rack before serving.Each of 16 servings: 525 calories; 7 grams protein; 73 grams carbohydrates; 5 grams fiber; 25 grams fat; 2 grams saturated fat; 47 mg cholesterol; 48 grams sugar; 184 mg sodium.

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