Directions
Step 1 – Preheat the Oven
Preheat your oven to 350°F.
Grease and flour a 10-cup cake pan.
Step 2
In a large bowl, whisk together the dry ingredients: all-purpose flour, baking soda, salt, and spices.
Step 3
In the bowl of a stand mixer fitted with a paddle attachment, combine: Softened butter and oil, add sugars. Mix on medium speed until fully combined.
Step 4
Add the Eggs: one at a time, to the butter-sugar mixture. Make sure each egg is fully incorporated before adding the next one.
Step 5
Add yogurt and vanilla powder Mix until the batter is smooth and fully combined.
Step 6
With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined. Do not overmix.
Step 7
Gently Fold in Pears and Walnuts, reserving few pears and walnuts for the top.
Step 8
Transfer the Batter: into the prepared pan. Smooth the top evenly with a spatula.
Step 9
Bake in the preheated oven for 55-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Step 10
Allow the cake to cool on a wire rack.
Run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate.
Pumpkin Bulgur Kibbeh with Swiss Chard and Chickpea Filling
80 min Servings: 8
