When my sister Catherine made her apple cake for me, I knew I needed the recipe. For my version, I added some pears from the trees on our acreage. The resulting apple-pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. —Mary Ann Lees, Centreville, Alabama

Apple Pear Cake

tart apples

pears

sugar

canola oil

raisins

pecans

eggs,

vanilla extract

all-purpose flour

baking soda

cinnamon

nutmeg

salt

CREAM CHEESE FROSTING:

cream cheese, softened

confectioners' sugar

butter, softened

2% milk

In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture.

Pour into a greased 13x9-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely on a wire rack.

For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.

this was really good. Only change I made was I lowered the oil to 1 cup as the fruit was really wet after shredding. I also made more of the frosting. It turned out great, everyone loved it.  Two apples (I used granny smith) and 2 pears equaled the 2 cups each.  I'll definitely make again.

This recipe is high in sugar so I eliminated the raisins reduced the sugar to 1 ½ cups and used a granola topping. It was moist and delicious. 

This is my go to fruit bread recipe. The order of directions make this the easiest bread recipe I’ve ever made.

I made this recipe with 1 cup oil and 1 1/2 cups sugar because I don’t like baked goods being overly sweet. I also omitted the frosting since my family doesn’t enjoy it. It smells amazing and came out wonderful!

<p>Had a lot of pears which I wanted to use up,and came across this recipe.So I justed all 4 cups of pears,no apples,didn't make the frosting still tasted great.</p><p>Didn't make any other modifications,loved the end result.</p>

My family, and husband's co-workers loved it!

I took this cake to a church Board meeting and everyone loved it. If you like carrot cake, you will like this moist variation. Other than leaving the raisins out (not my fave..) I made it as written. I found that 2 good sized Granny Smith apples and 2 regular pears will yield the required 2 cups of each fruit. I recommend using a food processor, if you can,  because the fruit gets juicy when shredded. It was yummy!

This cake is moist and absolutely delicious. I do not eat raisins, substituted dried cranberries. Was perfect. Recipe was a lot for the two of us, so I froze most of it. Froze nicely.

I loved it. I made it with 3 apples and one pear, used baking powder because I don’t like baking soda. I used brown sugar as well just for the flavour. It tasted amazing and was fluffy surprisingly

Super moist and I added dates ( 1/2 cup) while cutting the pears to 1 1/2 cups to mine. I made the frosting without the cream cheese ( I didn't have any) and it was delicious. Everyone loved it!

My 9yo picked this recipe to make and I'm so glad she did! The cake is so moist. I loved the plump raisins and the crunch of the nuts. The frosting adds the perfect amount of sweetness.

Family loved it, very moist and the pears are subtle flavour.

And worth every star!  I have made this repeatedly and always get asked to make more. The only change I might make is to go with one Granny Smith apple and three pears and maybe add some dates as suggested by grannyfromwisc.  It has always come out very moist. The frosting is a near perfect companion to the cake.

apple pear cake

Prep Time: 25 minutes

Cook Time: 60 minutes

Total: 1 hours, 25 minutes

Servings: 15

Author : Taste of Home Editors

Ingredients

Instructions

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