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Euro Pane's pear spice cake

Time 1 hour 45 minutes
Yields Serves 12 to 16
Euro Pane's pear spice cake
(Anne Cusack / Los Angeles Times)
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Dear SOS: Euro Pane on Colorado Boulevard in Pasadena has the most delicious spiced pear cake. It is moist and truly delicious with a hint of ginger. I would love to re-create it at home. Could you get the recipe for me?

Lynda Jenner

Pasadena

Dear Lynda: Owner Sumi Chang was happy to share her recipe for this wonderfully fragrant, moist and delicious cake, writing that “it is a very humble-looking cake, but the taste is incredible. Originally, someone gave me this recipe as an apple cake recipe, and I baked a lot of apple cake using it. Once, however, I was out of apples, so I used Anjou pears instead. The rest, as they say, is history.” The secret is the ripe pears; Sumi told us she usually buys the pears before they are fully ripe, then lets them ripen fully before using.

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1

Heat the oven to 350 degrees. Grease a 13-by-9-inch baking pan, line the bottom with parchment paper, then grease again.

2

In a large bowl, whisk together the flour, baking powder, baking soda and cinnamon, and set aside.

3

In a separate large bowl, beat together the eggs and sugar, then beat in the oil. Beat in the flour mixture just until combined, then fold in the pears and nuts.

4

Pour the batter into the prepared pan. Place the pan in the oven and bake until puffed and golden brown, and a toothpick placed in the cake comes out clean, about 1 hour and 20 minutes. Check the cake after an hour, and cover the top loosely with a sheet of foil if it browns too quickly before it is done.

5

Remove and cool completely on a rack before serving.

Adapted from Sumi Chang of Euro Pane in Pasadena. She recommends using fully ripened Anjou pears.