Hanukkah Pear Cake


2 eggs
¼ cup water
⅓ cup extra light olive oil
1 tablespoon grated lemon zest 
½ cup plus 2 tablespoons sugar
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
3 cups pears, peeled and quartered

Preheat the oven to 375° F. Grease and flour a 9-inch springform pan.

In a large bowl, whisk together the eggs, water, oil, and lemon zest until thoroughly blended. Beat in ½ cup of sugar.

In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Combine with the egg mixture, stirring to form a smooth, thick batter.

Remove the cores from the quartered pears. Slice the quarters lengthwise, then cut each piece crosswise into ¼-inch slices. Add the pear slices to the batter and stir gently until completely combined.

Spoon the batter into the prepared pan and spread evenly. Sprinkle the top with 2 tablespoons of sugar. Bake for 45-50 minutes. Cool and remove from the pan.

Serves 10-12.

The Greyston Bakery Cookbook

Based on a recipe in Sarah Kate Gillingham-Ryan’s The Greyston Bakery Cookbook (Rodale). This cake is best baked a day in advance. It makes a wonderful dessert for Shabbat Hanukkah.

One Response to “Hanukkah Pear Cake”

  1. Ruthie
    January 12th, 2013 at 11:37 pm

    put batter in pan and then add half of cored pears into batter, push down slightly and then put the sugar on top …let the pears show…
    also sometimes decorate top with Swedish coarse, big crystals of brownish sugar. purchase in store in sugar section. expensive but great for special luncheon or tea. Ruthie

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