Pear Cake With Whole Wheat Flour Recipe

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If you are looking for something exquisite and simple to make, this fabulous pear cake with whole wheat flour recipe is ideal for you! In just a few steps, you can prepare something wonderful and whole grain! Ideal for breakfast or mid-afternoon, it will dazzle everyone with this delight!

A new alternative in sweet whole grain recipes, take advantage of seasonal fruits and squeeze them to the fullest! Or maybe prepare something tastier and more nutritious as well. This time the chosen fruit is the pear. Although you can use apples, for example.

Let’s talk about the recipe:

This whole wheat pear cake is very simple to make, it does not require a great experience to prepare it. Although today I leave you the easiest way to do it, if you want a fluffier result, its preparation can be modified to obtain it (see notes).

The ingredients are simple and easily accessible in any store. Any type or variety of pear or apples can be used, depending on your preference or availability. Although there are a couple of observations or tips to take into account on how to use the fruit.

Pears or apples that are chosen should not be very ripe. Because if you want to see pieces of fruit when cutting the cake, if they are, during cooking they will disintegrate. But if you only have that type of fruit at that time and you want to take advantage of them, you can use them without any inconvenience.

The integration of the fruit in the preparation can be done directly or interlayer layers of dough and slices of fruit. Depending on the way it is made, its flavor will not change, but its appearance will change when cutting the cake. What you can choose the way that is easier and simpler to do.

Also you can choose how much fruit is used to prepare this recipe. This time, I have used 4 pears, but if you are not such a fan of fruit, you can reduce it. Also you can choose the way in which the fruit is cut, in terms of its shape and size.

About Cooking:

To bake this cake I used a 26 cm / 10.23 in teflon cake pan. As it was a non-stick mold, it was not necessary to butter or flour it, I only used vegetable spray with butter flavor. This recipe can be adapted to any type of mold you have.

Its cooking requires little time and like any whole grain recipe, if it is punctual, much better. In this way, a moist and not dry cake is obtained. In addition, this way all that characteristic humidity that the fruit contributes to any recipe is taken advantage of, and more so being of the whole wheat type.