Best Pear Spice Cake Recipes

PEAR SPICE CAKE WITH PECAN PRALINE TOPPING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
• Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
• Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.

PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING

Steps:

• Cake:.
• Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
• Sift together flour, baking soda, baking powder, and salt into a bowl.
• Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
• Fold in pear pieces and chopped walnuts.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
• Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
• Walnut Praline Topping:.
• Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

PEAR-SPICE BUNDT CAKE

Steps:

• In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
• Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling pan occasionally. Using a potato masher, mash pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
• Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not overmix.
• Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.

PEAR WALNUT SPICE CAKE

Steps:

• Heat the oven to 350 degrees F. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
• To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.
• To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the top of the cake and letting it drip down the sides.

OLD FASHIONED PEAR SPICE CAKE [WITH CREAM CHEESE FROSTING]

Steps:

• In the large bowl of an electric mixture, combine sugar, oil, baking powder, baking soda, cinnamon, ginger salt and flour.
• Mix to blend; then beat at medium-high speed for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Using a rubber spatula, fold pears and nuts into batter.
• Spread in an ungreased 9 by 13 inch baking pan.
• Bake in a 350 oven until a wooden pick inserted in center comes out clean. (50-55 minutes).
• Let cool in pan on a wire rack.
• Meanwhile, prepare Cream Cheese Frosting.
• For frosting:.
• Beat [butter, cream cheese and vanilla] until fluffy.
• Gradually beat in powdered sugar until frosting is of good spreading consistency.
• Spread frosting over cool cake.

PEAR SPICE CAKE W/CREAM CHEESE FROSTING & PECAN PRALINE TOPPING

Steps:

• Position rack in center of oven and preheat to 350 degrees. Butter two 9" cake pans, and line bottoms with parchment paper. Mix dry ingredients for cake in a large bowl. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 min. To the dry mixture, add pear nectar, eggs, molasses and crystallized ginger, then add brown butter. Using an electric mixer, beat batter 2 min on medium speed. Fold in pears. Pour batter into prepared pans. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 25 min. Layers will be very thin. Cool cake in pans on racks for 15 min. Shake pans gently to be sure cake is free (run knife around edge if necessary), dump out and turn back onto parchment side, finish cooling on racks. Meanwhile, make frosting by beating cream cheese and butter until light and fluffy. Add powdered sugar 1 cup at a time until most of it is incorporated. Taste for sweetness, adjust to taste. Add sour cream, beat until incorporated. Add vanilla, beat until frosting is light and fluffy. Cover and chill for at least 1 hour. (Can be made 1 day in advance.) Peel parchment off, torte layers. Place first layer on cake board or serving platter. Put a layer of frosting on. Repeat with next two layers, then put the last layer of cake on top, smooth side up (no crumbs!). Do not frost top. Frost sides of cake smooth, then pipe an edge around the top to hold the praline topping. Cover and chill for at least 4 hours or overnight. Shortly before serving, make topping by stirring butter, brown sugar and heavy cream in a heavy medium saucepan over medium-high heat until smooth. Boil 3 min, stirring often. Stir in pecan halves. Take cake out of fridge, spoon warm topping into center. Serve immediately for gooey texture, or later for a more southern praline texture.

PEAR-SPICE BUNDT CAKE

Steps:

• In a saucepan, spread the granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around the edge of the pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
• Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling the pan occasionally. Using a potato masher, mash the pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
• Preheat the oven to 350°F. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until combined after each addition. With the mixer on the lowest speed, add the flour mixture in two batches, alternating with the milk and beginning and ending with the flour. Add the reserved pear sauce, and mix to combine, about 1 minute, scraping down the sides of the bowl as needed. Do not overmix.
• Spoon the batter into the prepared pan, and smooth with a small offset spatula. Bake, rotating the pan halfway through, until cake is a deep golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack to cool slightly. Invert the cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.
• Pear Sauce how-to
• Pear chunks are added to a pan of caramel and cooked over low heat.
• After several minutes, a potato masher is used to help break down the pears.
• The final consistency of the sauce is thick and somewhat chunky.

APPLE N PEAR BUTTER SPICE CAKE

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 SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING

Steps:

• Preheat oven to 350 F. Butter and flour bundt pan.
• Sift together flour, baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy (about 3 minutes in a stand mixer). Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition. Fold in pear pieces and chopped walnuts.
• Beat egg whites in another bowl until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
• Spoon batter into pan, smoothing top, and bake in preheated oven until a toothpick comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
• Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over cake. Serve warm or at room temperature.

BUTTERMILK SPICE CAKE WITH PEAR COMPOTE AND CRèME FRAîCHE

Steps:

• For pear compote:
• Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled.
• For buttermilk spice cake:
• Preheat oven to 350°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.
• Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
• Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of crème fraîche.
• A brown, star-shaped seedpod that's available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
• ** Available at most supermarkets and at specialty foods stores.

UPSIDE-DOWN PEAR SPICE CAKE

Steps:

• In a small saucepan, melt butter. Stir in the walnuts, brown sugar, maple syrup and cinnamon until blended. Pour into a greased 9-in. round baking pan. Arrange pear slices in a single layer over walnut mixture., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Add dry ingredients to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spoon over pears. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

CHOCOLATE PEAR SPICE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
• Use an electric mixer to beat the eggs, applesauce, molasses, and butter in a large bowl. Beat in the cake mix along with the cinnamon, nutmeg, cloves, and orange peel. Mix on medium speed for 4 minutes. Pour batter into prepared pan. Top the unbaked cake with pear slices; sprinkle evenly with the pecans and chopped chocolate.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Cool for 25 minutes before removing from pan.

PEAR SPICE CAKE WITH WALNUT PRALINE TOPPING

Steps:

• Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter and flour bundt pan. Sift together flour, baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition. Fold in pear pieces and chopped walnuts. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly. Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely. Walnut Topping: Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

PEAR OLIVE OIL SPICE CAKE

Steps:

• Preheat oven to 160 Degrees Celsius.
• Spray and flour a 22cm spring form cake tin.
• Combine oil, eggs, sugar in a bowl and whisk with electric mixer until thick and pale.
• Sift flour and spices into bowl, pour in wet ingredients and mix well.
• Stir in nuts and pears.
• Pour into cake tin and bake for 1 hour 10 minutes.
• Dust cake with icing sugar and serve warm.

COOKIE BUTTER AND PEAR SPICE CAKE

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.

PEAR SPICE CAKE

Steps:

• Pre-heat over to 350°F In a mixing bowl, combine sugar and flour. Beat in eggs. Add vanilla and pear juice. Beat in spices and pears, mix until well incorporated, but still chunky. Fold in by hand, toasted nuts. Pour into greased bundt pan. Bake in oven for 50-60 minutes, or until a tester comes out clean. To make glaze, stir together all ingredients and drizzle over cake while hot.
• Serving suggestions: Serve warm with hot coffee or sliced cold and spread with cream cheese, to make a tea sandwich.

PEAR WALNUT SPICE CAKE

Steps:

• Heat the oven to 350 degrees F. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking). To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days. To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.

BUTTERMILK SPICE CAKE WITH PEAR COMPOTE AND CRèME FRAîCHE

Steps:

• PreparationFor pear compote: Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled.
• For buttermilk spice cake: Preheat oven to 350°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.
• Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
• Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of crème fraîche.
• A brown, star-shaped seedpod that's available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
• ** Available at most supermarkets and at specialty foods stores.
• Test-kitchen tip:Grind the star anise pods in a spice mill, then strain through a fine sieve. Use only the most finely ground star anise in the cake. Or you can buy ground star anise at penzeys.com.Per serving: 362.9 kcal calories, 50.3 % calories from fat, 20.3 g fat, 12.5 g saturated fat, 105.4 mg cholesterol, 41.8 g carbohydrates, 2.5 g dietary fiber, 25.6 g total sugars, 39.3 g net carbohydrates, 4.2 g protein
• Nutritional analysis provided by Bon Appétit