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Peach and Pear Cake

Total Time: 85 mins.
Prep Time: 15 mins.
Cook Time: 70 mins.
Serves: 12-16 servings

Ingredients

Filling:
625mL (2 ½ cups) Europe’s Best® Sun Ripe Harvest Peaches, thawed and thinly sliced
1 pear, peeled, cored and sliced
175mL (3/4 cup) cranberries, optional
75mL (1/3 cup) brown sugar
50mL (1/4 cup) part all purpose and part whole wheat flour
5mL (1 tsp) cinnamon


Cake:
3 eggs
250mL (1 cup) sugar
125 mL (1/2 cup) Vegetable or Canola Oil
30 mL (2 tbsp) orange juice or water
5mL (1 tsp) vanilla
375mL (1 ½ cups) part all purpose and part whole wheat flour
10mL (2 tsp) baking powder
1mL (1/4 tsp) salt

Topping - Optional
50mL (1/4 cup) coarse sugar

Star Product

Sun Ripe Harvest Peaches

Directions

1.  Preheat oven to 350°F (180°C). Grease a 10” (4L) tube pan. Set aside.


Filling: 
2.  Combine all ingredients and set aside while preparing cake batter. 


Cake: 
3.  Beat eggs and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining ingredients, beating just until combined. Batter will be thick. Spoon 2/3 of batter into prepared pan.


4.  Place peach mixture over batter. Spoon remaining batter over fruit. Bake in preheated oven 60-70 minutes or until a toothpick inserted in centre of cake comes out clean.