Name: Apple and Pear Cake with Citrus and Nuts
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1//2 teaspoon kosher salt
- 1 lemon
- 1 medium orange
- 2 cups granulated sugar
- 4 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large apples (about 20 ounces), peeled and grated on the large holes of
a box grater, excess liquid squeezed out
- 1 ripe pear, peeled and grated, excess liquid squeezed out
- 1 cup finely chopped nuts, such as pecans and walnuts
- Confectioner sugar for dusting
Yield: 14 servings
- Position rack in the middle of the oven and preheat to 350º
- Grease a 9x13-inch pan with nonstick spray and line with parchment paper,
letting enough excess to form a sling for removing the cake.
- Secure the paper to the pan with a few metal clips and grease it too.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Remove the zest from the lemon and orange. You should have about 1 teaspoon
of lemon zest and 1 tablespoon of orange zest.
- Peel, coarsely chop, and then puree the citrus fruit together.
- Reserve 1/2 cup of the puree and repurpose the rest.
- Transfer the zest to a large bowl with the granulated sugar, and rub them
together with your fingers until the sugar is moistened and fragrant.
- Add eggs, oil, and vanilla extract to the sugar mixture, and beat vigorously
with a whisk until smooth and thoroughly combined.
- Whisk the flour and the pureed fruit into the mixture, one third at a time,
beating well after each addition. You can switch to a wooden spoon or
flexible spatula once the batter thickens.
- Stir in the grated apple, pear, and mixed nuts.
- Pour into the pan, and bake for about 50 minutes or until a toothpick comes out clean.
- Transfer the pan to a wire rack and let rest for 10 minutes.
- Turn the cake onto the rack and let it cool completely.
- Cut and serve, dusting with confectioner sugar before serving.
Comments: 4/30/2022 - This took much of an afternoon. The vegetable oil
was canola. When I realized that step 7 meant that I would only use a little of the
pureed citrus, I decided to only use 1/2 the lemon and 1/3 the large orange, saving the
remainder as whole fruit for other use. I used the large ceramic bowl and the large
glass measuring cup for mixing the ingredients, as well as smaller containers for zest
and chopped walnuts.
Source: Becky Krystal, Washington Post, 20 Jan 2021:
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