HAZELNUT PEAR CAKE

Hazelnut Pear Cake image

From the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Time 1h25m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups whole hazelnuts, toasted and skins removed
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup ricotta cheese
3 ripe medium pears, peeled and chopped (about 2 cups)
BROWNED BUTTER GLAZE:
1/2 cup butter, cubed
3 tablespoons 2% milk
1 teaspoon vanilla extract
1-3/4 to 2 cups confectioners' sugar

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.

Nutrition Facts : Calories 533 calories, Fat 30g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 193mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 3g fiber), Protein 8g protein.