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
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
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
1. Preheat oven to 350°F (180°C). Grease a 10” (4L) tube pan. Set aside.
2. Combine all ingredients and set aside while preparing cake batter.
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.