This Pear Cake is a simple and scrumptious way to make use of delicious pears. This pear cake is easy to make, loaded with whole grains, and refined-sugar free. Everyone adores this for breakfast, snack, or a healthyish dessert.
4large egg whites
1cupolive oil, I use extra virgin plus extra for pan*
Preheat oven to 325F with rack on lower middle position. Generously grease a bundt pan, followed by a sprinkling of flour on bottom/sides of pan; tap out excess flour from pan and set aside.
In a medium bowl, beat egg whites until bubbly. Stir in the oil and honey until combined. Add pears, folding just enough to combine.
In a separate bowl, stir together the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Fold flour mixture gently together with the egg mixture, just until incorporated (do not over-mix) Batter will be thick. Use rubber spatula to transfer batter into greased/floured bundt pan.
Bake 60-70 minutes or just until a toothpick inserted in center of cake comes out with a few tender crumbs attached. Let cool completely in pan on wire rack. Run thin knife around edges to loosen, if needed. Turn pan upside down on serving platter and give it a few firm pats to remove cake. Serve as is or frost as desired.
* If you can't find white whole wheat flour, you can sub with half wheat, half all purpose flours. Of course, you can use only all purpose flour, if desired.
* Coconut oil can be subbed for the olive oil
* I used this easy Cream Cheese Frosting to decorate, but this pear cake can easily stand on its own.