Ingredients
- Cooking spray
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup turbinado sugar
- 1 cup grapeseed oil
- 3 large eggs, lightly beaten
- 3 cups peeled and finely chopped Bartlett pears
- 1 cup chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt(R)) with cooking spray; dust lightly with flour.
Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
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Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.
