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Pear Cake Update


Made the pear cake this past weekend. It is every bit a 5-star cake.  In fact, think it is our all time favorite cake.  It is one of those cakes that gets better the longer it sits.  Only problem, gets eaten up too fast.  We found ourselves cutting thin slices of it during the day just to nibble on.


pearcake_1The cake batter is somewhat dense (photo looks more like baked beans 🙂 ) with the topping reminding me of a cross between caramel and pralines.  Of course, my methodology of making it  resulted in a more praline-like texture.  But, oh so good!!


Started out by making only half the cake recipe. The batter is very thick and needs to be spread in the pan.


Halved the topping recipe too, but found that this did not produce a sweet enough topping.  So went back and prepared another half recipe topping.  But this time, since I didn’t want to put the cake back in the oven for 4 minutes as this would dry it out,  prepared the topping ingredients in the manner I  would use for pralines.


Cooked it for 4 minutes (instead of 3), removed pan from heat and placed it in an ice bath while I stirred the topping for about 2 minutes. This helps to not only cool it but also thicken it.  Poured and spread this on the cake and let it sit . . . covered with plastic wrap.  This resulted in a layer of ‘praline’ on top.


pearcake_2Can’t say how the cake would turn out if I’d followed the original recipe – when have I ever done this? – and used the full recipe of topping.  Don’t think I’ll every do it any different than what I did this time.


The first half recipe of topping soaked into the cake helping make it moist and the second half of the topping – praline texture – was like eating a moist, delicious praline with every bite.   I’m even thinking for next time of putting some chopped pecans in the praline layer.   I think the flavor of the pecans would go well with the pear/cinnamon flavor.







For those that may not like the flavor of caramel or praline,  this cake would also be excellent with a cream cheese frosting.   Get sugar free cream cheese frosting recipe here.


And, in case you missed the original posting of the pear cake recipe, you’ll find it again below.


Enjoy !!

Pear Cake Recipe   [1]

Ingredients – Cake

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3 eggs, beaten
  • 1 cup oil
  • 2 teaspoons vanilla
  • 3 cups flour (sifted)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 4 cups raw diced pears (or apples)

Ingredients – Topping

  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1/4 lb. butter (1 stick)

Directions – Cake

  1. Mix all cake ingredients by hand in order given
  2. Pour in a greased 9 x 13 inch pan or spring form pan
  3. Bake at 350 degrees for 45 minutes and remove

Directions – Topping

  1. In a saucepan mix all ingredients and bring to a slow boil for 3 minutes
  2. Pour over cake and return to oven for 4 minutes.








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