BROWN BUTTER PEAR CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
- Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 50.8 g, Cholesterol 50.1 mg, Fat 25.4 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 279 mg, Sugar 36.5 g
APPLE N PEAR BUTTER SPICE CAKE
This is one of my favorite cakes and the caramel glaze is perfect for it. Enjoy!
Provided by Tammy Brownlow
Categories Cakes
Time 50m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. Prepare your baking pan with butter and then flour. This cake will make a 9" tube cake or 13x9 pan.
- 2. Cream butter and sugar until fluffy about 5 minutes. Add egg and mix until combined.
- 3. In a separate bowl combine raisins and pecans. Toss in 2 tablespoons flour until coated.
- 4. In another bowl combine the rest of the flour, salt, baking soda, cloves, cinnamon, and nutmeg.
- 5. Slowly add flour mixture to butter mixture and mix until combined. Add apple n pear butter until well combined. Stir in raisin mixture.
- 6. Pour batter into prepared pan and bake 35 minutes or until toothpick comes out clean.
- 7. For glaze: Melt butter in a medium skillet. Add sugar, whipping cream, and salt. Cook and stir on medium-low heat until blended about 2 minutes. Increase heat until boiling with small air bubbles covering surface. Remove from heat and cool until thickened. Spoon over cake.
PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.
- Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.
- With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.
- Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
- Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it's ready.
- Whisk in brown sugar until it dissolves. Whisk in confectioners' sugar, cream, vanilla and salt until you've got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 8 grams, Carbohydrate 76 grams, Fat 24 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 341 milligrams, Sugar 45 grams, TransFat 1 gram
PEAR UPSIDE DOWN CAKE WITH ORANGE BUTTER SAUCE
Fresh autumn pears are spicy and juicy, and this is the best time to enjoy them baked into this upside down cake. Pass the orange butter sauce at the table. Bosc pears are the best for baking. If you cannot get them, use Bartletts or Seckels.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Peel, halve, and core the pears; set aside.
- Preheat the oven to 350°F Put ¼ cup of the butter into a 10 x 6 inch baking pan and place into the oven as it preheats. Remove from the oven when the butter is melted.
- Sprinkle the brown sugar evenly over the melted butter. Arrange the pears in a single layer over the brown sugar with the cut side down.
- In a large bowl, cream the remaining ½ cup butter with the granulated sugar, egg, and vanilla. Mix in the baking powder and salt. Add the flour alternately with the milk, mixing until the batter is smooth.
- Pour the mixture evenly over the pears. Bake for 45 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Invert while warm onto a serving plate and serve warm with the orange butter sauce.
- While the cake bakes, make the sauce. Combine the orange juice, cornstarch, sugar, butter, and ginger in a small saucepan. Heat to boiling over medium high heat, stirring. Cook, stirring, until thickened. Remove from the heat. Makes 6 servings.
- The Great Holiday Baking Book.
Nutrition Facts : Calories 675.3, Fat 27, SaturatedFat 16.6, Cholesterol 104.2, Sodium 345.6, Carbohydrate 105.3, Fiber 3.6, Sugar 70.7, Protein 6.2
COOKIE BUTTER AND PEAR SPICE CAKE
For my friend's birthday, I wanted to make her a cookie butter (ie. speculoos or Biscoff®) cake. I couldn't find a recipe that I liked, so I just made one up. It was a great success, everyone who ate a slice kept coming back for seconds! The cake is best served chilled, so you may want to put it in the fridge or freezer for at least 30 minutes before serving (I like mine overnight).
Provided by Jealous Muffin
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h43m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray.
- Combine spice cake mix, 1 cup water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Add sweetened condensed milk, 1/4 cup cookie butter, 1 tablespoon vanilla extract, and pumpkin pie spice. Increase speed to medium and beat until batter is smooth, about 2 minutes.
- Arrange slices from 1 pear on the bottom of the prepared pan. Pour batter on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Allow to cool completely, about 30 minutes.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Stir in remaining pear slices, 1/3 cup water, 1/4 cup honey, and cinnamon whiskey. Cook until pears are soft and the water has evaporated, 8 to 10 minutes. Remove from heat and let cool.
- Combine cream cheese, heavy cream, confectioners' sugar, 3/4 cup cookie butter, 1/2 cup butter, 2 teaspoons honey, and 1 teaspoon vanilla extract in the bowl of a stand mixer fitted with the paddle attachment; beat until frosting is slightly stiff, 10 to 20 minutes.
- Remove sides of the springform pan to release cake. Slice into three even layers; transfer middle and top layer to a flat work surface. Invert bottom layer and peel off base so pear slices are facing upward. Cover with middle cake layer; arrange pear and honey mixture evenly on top. Add top cake layer.
- Spread frosting over the top and sides of the cake.
Nutrition Facts : Calories 873.4 calories, Carbohydrate 84 g, Cholesterol 148.3 mg, Fat 55.9 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 24.7 g, Sodium 492.1 mg, Sugar 55.9 g
BUTTER PEAR CAKE
This is a great cake to make in the fall. It is light, springy, and crisp with a hint of spice, just like a cool autumnal evening. There is a lot of mixing after each added ingredient, so it is perfect to make together with your child. My 11 year old son Kaci operates the hand mixer while I measure and add the ingredients. A perfect Saturday afternoon cake!
Provided by Audrey Thompson @audreydavida
Categories Cakes
Number Of Ingredients 22
Steps:
- Coat a 9 x 13 inch baking dish with cooking spray. In a small bowl, toss the pears with the cardamom, and set aside.
- With your mixer fitted with the paddle attachment, combine the mlk, yeast, sugar, salt, egg and flour. mix on medium until a smooth dough has formed. Add 2 tablespoons of butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6-8 minutes.
- Scrape the dough into the prepared baking dish. With greased hands, spread evenly in baking dish. Cover with plastic wrap, set in a warm location, and let rise for approximately 45 minutes, until doubled.
- Heat the oven to 350 degrees F. Sprinkle the pears over the top of the dough.
- To make the topping, with your mixer, cream together the butter, cream cheese, sugar and salt. Add the eggs one at a time, beating well. Add vanilla and corn syrup. Then add the flour. Dollop this mixture over the pear covered dough.
- Bake for 40-45 minutes, or ntil he center is slightly set bt stll jiggl. Let cool on cooling rack. Sprinle with powdered sugar and toasted almonds prior to serving.
BUTTER PEAR CAKE
A German butter cake with southern gooey goodness. Adapted from Alison Ladman with The Associated Press.
Provided by gailanng
Categories Dessert
Time 1h45m
Yield 14 serving(s)
Number Of Ingredients 19
Steps:
- Coat a 9-by-13-inch baking dish with cooking spray.
- In a small bowl, toss the pear with the cardamom, then set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the milk, yeast, sugar, salt, egg and flour. Mix on medium until a smooth dough has formed. Add 2 tablespoons of the butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6 to 8 minutes.
- Scrape the dough into the prepared baking dish and, using greased hands, spread over the bottom of the pan. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
- Heat the oven to 350°F Sprinkle the pears over the top of the dough.
- To make the topping, in the bowl of an electric mixer, cream together the butter, cream cheese, sugar and salt. One at a time, add the eggs, beating until well mixed. Stir in the vanilla and corn syrup, then mix in the flour. Dollop this mixture over the pear covered dough.
- Bake for 40 to 45 minutes, or until the center is slightly set but still jiggly. Allow to cool. Sprinkle with powdered sugar and toasted almonds to serve. Refrigerate any leftovers.
Nutrition Facts : Calories 343.5, Fat 15.9, SaturatedFat 9.4, Cholesterol 80.5, Sodium 297.6, Carbohydrate 46.1, Fiber 1.8, Sugar 22.1, Protein 5.1
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