Fall Pear Cake

• 1 cup Butter, Softened
• 1 cup Brown Sugar
• 1 cup White Sugar
• 4 whole Eggs
• 1 cup Pears, Mashed
• 1 teaspoon Vanilla
• 3 cups Flour, Divided Use
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 teaspoon Pumpkin Pie Spice
• 2 cups Pears, Chopped

1. Heat the oven to 325u0b0F. Spray or line (24) muffin tin(s).
2. Cream the butter and sugars. Add the eggs in, one at a time, beating well after each addition. Beat in the 1 cup of mashed pear. Stir in the vanilla.
3. Reserve 1/4 cup of the flour. Sift the remaining flour, baking powder, salt and pumpkin pie spice. Stir in to the butter and sugar mixture.
4. Use the reserved flour to coat the chopped pears. Fold the pears into the batter.
5. Bake for 15-20 minutes, or until a toothpick comes out clean.
6. ***This can also be made in two standard-sized loaf pans or a 10-inch tube pan. The baking time for these is 60-70 minutes. This time, I made one loaf and 12 cupcakes.

butter, brown sugar, white sugar, eggs, vanilla, flour, baking powder, salt, pie spice

Taken from tastykitchen.com/recipes/desserts/fall-pear-cake/ (may not work)