Pear Blackberry Cake
Serves: 1
a moist and luscious cake made with fresh Colorado pears, blackberries with a cinnamon, brown sugar and pecan filling.
  • ⅔ cups/105g organic, whole wheat pastry flour
  • 1⅓ cups/190g organic, all purpose/plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1½ cups/300g cane sugar
  • 1 stick/115g butter
  • ¼ cup/60mL oil, neutral flavoured, I use avocado
  • 1 cup/210g chopped fresh organic pears, about 2 medium size
  • 1 cup/175g organic blackberries
  • 1 cup/ 210g sour cream
  • 3 eggs, large organic
  • 1 teaspoon vanilla extract
Cinnamon Pecan Filling
  • 1 cup chopped pecans
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  1. Preheat the oven 350℉/180℃.
  2. Grease a bundt pan or a 9x13 inch (24 x33 cm) pan with non stick spray or butter and flour.
  3. In a bowl, add the brown sugar, pecans and cinnamon. Toss together and put aside.
  4. Mix the flours, baking powder and baking soda together in a bowl and keep aside.
  5. In a mixer bowl or with a hand mixer, beat the butter, oil and sugar until light and fluffy.
  6. Add the sour cream and mix until blended.
  7. Add the eggs, one at a time, till just mixed.
  8. Add the vanilla.
  9. Add the flour in batches until well blended.
  10. Don't over beat the cake.
  11. Fold in the pears and blackberries.
  12. Spread half the cake batter into the pan and then sprinkle the cinnamon sugar peach mixture.
  13. You can use a knife and swirl gently.
  14. Add the rest of the batter over the top.
  15. Bake in the centre of the oven for at least 45-50 minutes.
  16. Check at 45 minutes and let bake if still wobbly or if knife inserted comes out gooey.
  17. It may take up to 60 minutes.
  18. Let cool on rack and then un-mould if using a bundt pan.
If using a 9x13 pan, you can choose to add the cinnamon pecan filling as stopping instead. Add ½ cup flour and melt ⅘ tablespoons butter, mix together and sprinkle on top. Also, if you are at high altitude, the cake will come out better if you use only 1½ teaspoons baking powder (this is what I used but sea level bakers will need the extra lift of the additional ½ teaspoon). This cake will work with different pear like fruit and berries, my apple blueberry was very similar.
Nutrition Information
Serving size: 10 Calories: 560 Fat: 29g Saturated fat: 10g Unsaturated fat: 17g Carbohydrates: 71g Sugar: 45g Sodium: 77mg Fiber: 4g Protein: 7g Cholesterol: 91mg
Recipe by Coffee and Crumpets at