Despite my love for baking and making treats without reason, I’ve always subconsciously reserved cakes for special occasions. Birthdays and celebrations are always obvious reasons to bake a cake, but I found a cake recipe last month that changed my mind and has given me permission to make cake all the time. Now I’m convinced you can have cake just about everyday.
Life can always use a few more everyday cakes. The kind of cake that requires little thought or reason, just some simple ingredients & a straightforward recipe. Nothing too sweet, fancy, or overly complicated. Everyday cakes can (read: should) also be eaten anytime of the day — they can be disguised as a breakfast food, an afternoon snack, and certainly dressed up as a hearty dessert. Also, when a cake is packed with fruit and nuts and doesn’t have icing on top that makes it totally healthy, right?
I went in search of a new everyday cake to become my staple this fall & I wasn’t disappointed after making this cake. In fact, I loved it so much that I made it three more times. I made it first with Honeycrisp apples for a fall dinner party, again for a women’s group, then baked it with red pears for my community group at church, and then another time as a dessert for a tea party.
No special occasions, just people that I love & an effortless cake recipe. One night I was able to sift, chop, and mix everything together and have the cake in the oven in under 10 minutes. It’s one of the easiest cakes I’ve ever known & the flavors are classic and cozy. Fruit, cinnamon, sugar, eggs, and walnuts are a tried & true combination that make for this subtle fall treat. Now this simple truth finally reigns true in my life — you can have your cake & eat it too, everyday for that matter.
Click here for the downloadable text version of this recipe!
- Oil and flour a 9-inch round cake pan and heat the oven to 350 degrees.
- Beat the oil and sugar together in a bowl or mixer with paddle attachment. Meanwhile, sift together the flour, salt, cinnamon, and baking soda in a medium bowl.
- After five minutes, add the eggs and then the vanilla to the oil and sugar, and continue beating until the mixture is creamy.
- Add the dry ingredients into the sugar, egg, and oil mixture — stir by hand until just combined.
- Fold in the pear (or apple!) slices and walnuts. It will look like a lot of pear and not enough batter, but it works!
- Transfer the batter to the prepared pan and bake for 45-50 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Cool in the pan before turning out.