Pear Bundt Cake
Ingredients1/4 cup unsweetened applesauce
1/4 cup high heat, expeller pressed sunflower oil or expeller pressed canola oil
3/4 cup natural brown sugar, packed
1 teaspoon vanilla
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3 small to medium Bartlett pears, cored and chopped(leave peel on)
1/2 cup chopped walnuts or pecans
1/3 cup raisins
MethodPreheat oven to 350°F.
Spray a 2-quart bundt pan with canola oil cooking spray and set aside.
Whisk together applesauce, oil and brown sugar, blending completely. Add eggs, one at a time, whisking well after each addition. Add vanilla.
Sift together both flours, baking soda, salt, cinnamon and nutmeg and gradually add to liquid ingredients, blending completely. The batter will be thick and slightly sticky. Stir in pears, nuts and raisins.
Spoon the batter into the prepared pan. Bake the cake for 60 to 70 minutes or until done when tested with a toothpick. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to continue cooling.