As it happens, I am pretty allergic to apples, which makes this time of year a bit of a nightmare. Pears, in moderation, don’t seem to bother me, and have been getting some beautiful pears in my veg box. The problem is, because I do pears in moderation, they often build up and I found myself with a billion pears. To manage the pear chaos, I made this pear cake which was easy and has a long shelf life because it is pretty moist. Originally an apple cake, it works fine with pears. You can use dairy or non-dairy butter here, but if you are using non-dairy butter for the icing, pick one with a flavour you like or go heavy on the vanilla because the icing is a sweet, buttery, almost fudge-like glaze that is yummy, but you can really taste the brown sugar and butter flavours. I added a sprinkle of sea salt on top to cut the sweetness. You can use flax eggs instead of eggs and any non-dairy milk for the dairy, if you want this to be more plant-based. I didn’t use nuts, instead used a combination of oats and other whole grains for the added crunch. You can also swap out half the white/all purpose flour for whole grain or whole wheat flour and it is fine because it is a pretty moist cake. Lastly, even though I divided the batter in three small loaf tins, I found it took the entire baking time. It seemed to be a hit with everyone who got hit with guerilla pear cake. Here is the recipe I used:

https://www.kingarthurbaking.com/recipes/old-fashioned-apple-cake-with-brown-sugar-frosting-recipe

Enjoy!