Pumpkin cake and pears stuffed with cream cheese

My favorite seasons are spring and autumn. In the first you see how nature “wakes up”, and the second shows us its colorful extravaganza of different shades of brown, yellow and orange. All the nuances of the soul.

Autumn provides us with its rich assortment of delicious fruits and vegetables, which I love so much and gladly whirl in the kitchen like a grandmother yaga on a broom.

And since we are the season of pumpkin, grapes, apples, I decided to present you a sweet combination between pear and pumpkin. That is why I present today’s recipe to you with great enthusiasm and positive energy.

Necessary products:

For the cake part:

2 eggs
2 1/2 tsp. flour
1/2 tsp powdered sugar
1 teaspoon coriander
1 tsp baking powder
1/2 tsp oil
1 tsp water
1 handful of grated pumpkin / I used pumpkin “Violin” /
1 handful of raw walnuts

For the filling:

3 medium-sized pears
walnuts
1/3 cream cheese
powdered sugar
vanilla

Method of preparation:

Beat the eggs with the powdered sugar until they double in volume.

Add the oil, water and coriander. Once a homogeneous mixture is obtained, pour in the flour that you have mixed with the baking powder and passed through a sieve. Once homonized, pour the pre-grated pumpkin and walnuts, and mix with a wooden spatula. If you reach the stage of stirring the egg mixture, it must be done in one direction / I am stirring clockwise /.

For the pear:

Carve them on the wide side and fill them with a mixture of cream cheese, walnuts, powdered sugar and vanilla. You can use a hammer drill or a knife. I used a knife first and then continued to carve the pears with a spoon. One tip – use soft pears to be sufficiently susceptible to carving, otherwise you will crack.
If desired, you can cut the remaining pieces into small pieces and add them to the cake mixture.

Arrange them in the tray with the carved part down. Pour over the cake mixture and bake at 180 degrees until dry.