4 (46)

Best Recipes, Desserts

Euro Pane's pear spice cake

Euro Pane's pear spice cake
Anne Cusack / Los Angeles Times

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 ... Read more

Total time: 1 hour, 45 minutes, plus cooling time | Serves 12 to 16
  • 3 cups (12.75 ounces) flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 4 eggs
  • 3 cups sugar
  • 1 cup canola oil
  • 7 ripe Anjou pears, peeled, cored and chopped into cubes
  • 2 cups chopped walnuts

Step 1Heat the oven to 350 degrees. Grease a 13-by-9-inch baking pan, line the bottom with parchment paper, then grease again.

Step 2In a large bowl, whisk together the flour, baking powder, baking soda and cinnamon, and set aside.

Step 3In 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.

Step 4Pour 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.

Step 5Remove and cool completely on a rack before serving.

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


Cinnamon Crunch Buns
Cinnamon Crunch Buns

Ellis Island's green beans
Ellis Island's green beans

The ultimate wedding cookie
The ultimate wedding cookie

Johnny's spinach balls
Johnny's spinach balls

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Best Recipes

Milk Bar's Compost Cookie
Rabbit stew with preserved pears with ginger
Naked ribs
The House macaroni and cheese