Source: Midwest Living

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Recipe Summary

prep:
40 mins
cool:
10 mins
bake:
1 hr
stand:
45 mins
total:
2 hrs 35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan; set aside.

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  • In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves.

  • In a large mixing bowl, beat butter, sugar, and molasses with an electric mixer on medium speed until combined. Beat in the eggs, one at a time, beating just until combined after each addition. Beat in the flour mixture alternately with the applesauce, starting and ending with flour mixture. Stir in orange peel.

  • Spoon the batter into the prepared pan. Arrange pear slices in a layer on top of the batter. Sprinkle with chopped chocolate and nuts. Bake about 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes.

  • Remove sides of pan. Let stand about 45 minutes to serve warm or cool completely. If desired, serve with whipped cream and Pear Chips. Makes 12 servings.

Pear Chips

Core a small Bosc pear. Using a mandoline, very thinly slice pear. Place pear slices on a large baking sheet lined with parchment paper. Bake in a 300°F oven for 20 to 25 minutes or until golden and crisp, turning once. Store in an airtight container and chill for up to 2 days.

Make-Ahead Tip

Prepare, bake, and cool cake. Wrap tightly with foil and store at room temperature for up to 24 hours or freeze for up to 3 months. Thaw frozen cake and serve at room temperature.

Nutrition Facts

359 calories; fat 15g; cholesterol 62mg; saturated fat 6g; carbohydrates 55g; mono fat 5g; poly fat 4g; insoluble fiber 3g; protein 5g; vitamin a 340.1IU; vitamin c 1.2mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 480mg; potassium 295mg; calcium 60.6mg; iron 2.3mg.
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