One of the reasons I made the pear preserves was I wanted to make this cake. This cake was soft and moist and well received by my girls. In fact, I am going to make this cake again. I could taste the pear preserves in the cake. The dried pineapple that I added increased the cake sweetness. I would omit the dried pineapple next time I made this cake as I wanted to taste the pear alone without any competition from other flavor. The dried pineapple sank to the bottom of the cake pan while baking and sort of glue to the pan and resulted the finished cake got stuck to the pan. Hence, I advice you to line the pan with parchment paper if dried pineapple is used.
You can definitely substitute pear preserves with apple sauce or apple butter. It should come out equally good even though I have not tried it before.
- 2 eggs
- 1/2 cup oil
- 1/2 cup 1% milk (or milk)
- 1 tsp. pure vanilla extract
- 1/2 cup pear preserves
- 1/2 cup sugar
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup all-purpose flour
1/3 cup dried pineapple (optional)
1. In a big bowl, add in eggs, whisk well with a hand whisk. Next add in oil, whisk until combine. Then, add milk and vanilla, whisk well. Add in pear preserves, whisk well. Preheat your oven to 350'F.
2. Now add the dry ingredients. Add in sugar, whisk well. Add in baking soda, baking powder and salt, whisk well. Now add in flour, whisk until combine. Lastly, add in the optional dried pineapple. Use a spatula to stir it in the batter.
3. Line a 8" square pan with parchment paper and spray with butter. Pour the batter in. Bake for 30 minutes or until a toothpick inserted comes out clean.
4. Cool completely on wire rack before storing in an air-tight container.