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Pear Applesauce Cake with Pomegranate Glaze

 

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Pear Applesauce Cake with Pomegranate Glaze
 

 

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Recipe

Pear Applesauce Cake with Pomegranate Glaze

This festive pareve Bundt cake tastes divine, and is perfect any time of day: for breakfast, afternoon tea, or dessert. Feel free to omit the pomegranate glaze, but I love how it soaks into the cake, and the pomegranate seeds sit like jewels on top. Date honey and pomegranates are two cornerstones of Israeli cuisine and immediately conjure up images of Machane Yehuda.

Times

  • Prep Time : 25 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 25 min

Servings

1 cake 8-10 servings

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup vegetable oil
  • 1/4 cup date honey
  • 2 large eggs
  • 1 1/2 cups unsweetened pear applesauce
  • 1/2 cup pomegranate juice
  • 1/4 cup sugar
  • Juice of 1/2 lemon
  • 3/4 cup pomegranate seeds (optional)

Directions

1 Preheat the oven to 350F.
2 In a small mixing bowl sift together the flour, baking soda, baking powder, salt and cinnamon. Set aside.
3 In a separate large mixing bowl stir together the brown sugar, vanilla extract, and vegetable oil until thoroughly combined.
4 Stir in the date honey, then whisk in the eggs one at a time.
5 Add the pear applesauce and stir until fully mixed in.
6 Add the flour mixture one third at a time, making sure it is well incorporated before each addition.
7 Spoon the batter into a greased 10-inch Bundt or tube pan.
8 Transfer to the preheated oven and bake 40 to 60 minutes, until a toothpick comes out clean. Allow to cool slightly, then invert onto a plate or board. Let it cool while you make the pomegranate glaze.
9 Combine the pomegranate juice, sugar, and lemon juice in a small pot over medium heat. Bring to a boil, and then reduce to a simmer.  Simmer, uncovered and stirring frequently, until syrupy and reduced by about half (about 10 minutes).
10 Remove from the heat and stir in the pomegranate seeds.
11 Spoon the glaze over the cake and serve.

As seen in the Joy of Kosher with Jamie Geller Magazine (Winter 2012)  Subscribe Now!

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About Katherine Martinelli

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Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. A native New Yorker, she spent the last three years living in Be’er Sheva, Israel. To find out more about Katherine visit her at katherinemartinelli.com/

 

comments

 

5 Responses to Pear Applesauce Cake with Pomegranate Glaze

  1. Where can one find date honey and pear applesauce?

    • Hi Rachel – Your local Whole Foods, if that is an option, is probably a good bet. Alternately, a local Middle Eastern market will likely have date honey (called Silan in Hebrew). Amazon also has both in stock in their grocery section. Finally, you can also substitute regular applesauce and honey in the recipe (but I really recommend seeking out date honey – it’s deep, caramel-tinged flavor is wonderful and I put it on everything from roasted eggplant to my yogurt in the morning).

  2. avatar says: Racheli

    I’m making this today in honor of Tu B’Shvat! Yum!!!

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