Best Pear Snacking Cake With Brown Butter Glaze Recipes

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BROWN BUTTER PEAR CAKE



Brown Butter Pear Cake image

This is a super moist, delicious cake. Tastes better the day after and only gets better as the days go by.

Provided by Yoly

Categories     Desserts     Cakes

Time 1h55m

Yield 16

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups white sugar
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups peeled and diced pears
1 cup chopped walnuts
½ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons water

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

PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE



Pear Snacking Cake With Brown Butter Glaze image

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

1 cup/227 grams unsalted butter (2 sticks), at room temperature, more to grease the pan
1 cup/200 grams granulated sugar
1/2 cup/100 grams dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated nutmeg
1/8 teaspoon ground clove
1/2 teaspoon baking soda
4 large eggs, at room temperature
4 large pears (2 1/4 pounds/1 kilogram), peeled, cored and shredded or finely chopped (to yield 2 1/2 cups)
2 3/4 cups/350 grams all-purpose flour
3/4 cup/75 grams rolled oats
1/2 cup toasted walnuts or pecans, chopped (optional)
5 tablespoons/70 grams unsalted butter
2 tablespoons/25 grams dark brown sugar
1 cup/125 grams confectioners' sugar
3 tablespoons/45 milliliters heavy cream or milk, more as needed
1 teaspoon vanilla extract
Pinch of salt

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

FABULOUSLY SWEET PEAR CAKE



Fabulously Sweet Pear Cake image

This is a recipe of my great-great grandmother's. It is wonderfully sweet and fresh. It's so delicious, it never lasts long!

Provided by Rory

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 14

Number Of Ingredients 10

4 fresh pears
1 cup white sugar
1 cup packed brown sugar
1 cup chopped pecans
1 cup vegetable oil
2 eggs
3 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract

Steps:

  • Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  • By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.

Nutrition Facts : Calories 451 calories, Carbohydrate 60.5 g, Cholesterol 26.6 mg, Fat 22.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 278.4 mg, Sugar 35.8 g

FRESH PEAR CAKE



Fresh Pear Cake image

This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.

Provided by Barbara

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 11

4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
4 egg whites
⅔ cup canola oil
1 cup chopped pecans

Steps:

  • Combine the pears and the sugar and let stand for one hour.
  • Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
  • Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
  • Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
  • Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 67.3 g, Fat 19.5 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 371 mg, Sugar 39.3 g

PEAR CAKE



Pear Cake image

This recipe is a good one for the fall and winter when pears are plentiful. You can use any pear you like in this recipe.

Provided by Carol

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 14

Number Of Ingredients 12

4 eggs
1 ½ cups packed brown sugar
¾ cup butter, melted
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 cup rolled oats
1 tablespoon baking powder
½ teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
1 ½ cups coarsely grated unpeeled pears

Steps:

  • Stir together the flours, oats, baking powder, baking soda, cinnamon, and salt.
  • In a large bowl, beat the eggs. Gradually beat in the brown sugar until the mixture is thick. Beat in the melted butter or margarine and the vanilla. Beat flour mixture into the liquid mixture, and then stir in the grated pears. Turn the batter into a greased and floured tube pan.
  • Bake at 325 degrees F (165 degrees C) for 70 minutes, or until it tests done with a toothpick. Transfer cake to a rack to cool.

Nutrition Facts : Calories 324.6 calories, Carbohydrate 50 g, Cholesterol 79.3 mg, Fat 12.1 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 289.1 mg, Sugar 24.9 g

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