Best Rosemary Anjou Pear Cake Recipes

Rosemary Anjou Pear Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h40m

Yield 12

Number Of Ingredients 10

4 large unpeeled red Anjou pears, thinly sliced (3 1/2 cups)
1 1/2 cups sugar
4 teaspoons coarsely chopped fresh rosemary leaves
2 eggs
1 cup olive oil
2 tablespoons orange-flavored liqueur
1 teaspoon grated orange peel
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup stone-ground yellow cornmeal
1/2 teaspoon salt

Steps:

Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In large bowl, gently toss pears, 2 tablespoons of the sugar and the rosemary. Layer pear slices in bottom of pan.
In large bowl, beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Add oil, liqueur and orange peel, beating until blended. On low speed, beat in flour, cornmeal and salt just until blended. Pour batter over pears.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Run knife around edge of pan to loosen cake; place heatproof serving plate upside down on pan. Turn plate and pan over. Carefully remove pan.

Nutrition Facts : Calories 400, Carbohydrate 55 g, Fat 4, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 110 mg

Marguerite D'anjou Pear Cake image

Provided by Lauren H-C

Categories Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs pears, which should be nice and soft, peeled, cored and sliced into 1/2-inch-3/4-inch chunks
1/2 lemon, zest and juice
1 tablespoon brandy
1/4 cup unsalted butter
1/2 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1 tablespoon sugar
3 egg whites, beaten

Steps:

Preheat oven to 350Ëš Fahrenheit. Line the bottom of a 9"-round springform pan with parchment paper, then grease the bottom and sides of the pan. Set on a baking sheet and set aside.
In a large bowl, stir together the pear chunks, lemon zest and juice and brandy. Set aside.
Over medium heat in a large saucepan, melt the butter, being careful not to let it brown. Remove from the heat and stir in the flour, baking powder and sugar. Gradually stir in the egg whites (or two whole eggs). Fold in the pears and any accumulated juices then pour batter in the prepared cake tin. Bake in the middle of the oven for 50 minutes, or until a cake tester comes out clean.
Cool the cake in its tin for a few minutes, then turn out and serve warm.

Nutrition Facts : Calories 238.2, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 90.6, Carbohydrate 38.6, Fiber 4, Sugar 21.8, Protein 3.7