Peach and Pear Cake
Peaches, pears, and cranberries make a tasty surprise filling in this moist and flavourful cake. It’s easy to assemble: spoon 2/3 of the batter into the pan, place the fruit filling over the batter, spoon remaining batter on top and bake.
Prep Time: 15 minutes
Baking Time: 70 minutes
Makes: 12-16 servings
Ingredients:
Filling:
2 ½ cups (625mL) Europe’s Best® Sun Ripe Harvest Peaches, thawed and thinly sliced
1 pear, peeled, cored and sliced
3/4 cup (175mL) cranberries, optional
1/3 cup (75mL) brown sugar
1/4 cup (50mL) part all purpose and part whole wheat flour
1 tsp (5mL) cinnamon
Cake:
3 eggs
1 cup (250mL) sugar
1/2 cup (125 mL) Crisco Vegetable or Canola Oil
2 tbsp (30 mL) orange juice or water
1 tsp (5mL) vanilla
1 ½ cups (375mL) part all purpose and part whole wheat flour
2 tsp (10mL) baking powder
1/4 tsp (1mL) salt
Topping - Optional
1/4 cup (50mL) coarse sugar
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.
