SPICED HAZELNUT-PEAR CAKE WITH CHOCOLATE SAUCE
Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.
Provided by Katherine Sacks
Categories Dessert Christmas Pear Cake Hazelnut Chocolate Spice Cinnamon Wine Bake Christmas Eve Winter
Yield Makes one 9" cake
Number Of Ingredients 26
Steps:
- Poach the pears:
- Peel pears. Using a 1/2 tsp. measuring spoon or small melon baller, scoop upward from bottom of pears 1 1/2-2" to remove core and seeds; discard. Combine pears, wine, brown sugar, butter, cinnamon, vanilla, and 3 cups water in a large, heavy pot. Cut a round of parchment to fit just inside pot and cover pears.
- Bring to a boil, then reduce heat and simmer, turning pears occasionally to coat with liquid, until pears are very tender but not falling apart, 20-25 minutes. Using a slotted spoon, transfer pears to a large bowl and cover with parchment round.
- Bring poaching liquid to a boil, then cook over medium heat until reduced to the consistency of thick syrup, 12-15 minutes (you should have 1/2 cup). Transfer 5 pears to a medium bowl, reserving remaining pears for cake, and pour syrup over. Cover with parchment and let cool, or chill overnight.
- Bake the cake:
- Preheat oven to 350°F. Grease cake pan with butter and line bottom with parchment paper.
- Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
- Meanwhile, mix flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.
- Pulse 1/2 cup dry ingredients and 3/4 cup hazelnuts in a food processor until hazelnuts are chopped into a fine flour; reserve remaining hazelnuts. Transfer chopped hazelnuts to bowl with dry ingredients.
- Wipe out food processor bowl and add 5 poached pears. Pulse until smooth. Transfer 2 cups to a small bowl; discard leftover purée.
- Beat brown sugar, granulated sugar, vanilla, and 3/4 cup butter on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, 3-5 minutes. Scrape down bowl and add eggs, one at a time, beating well after each addition.
- Add half of pear purée and beat on low speed. Add half of flour mixture and beat on low to incorporate. Beat in remaining pear purée and flour mixture until combined. Pour into prepared pan; smooth top. Set pan on a rimmed baking sheet and bake cake, rotating sheet halfway through, until center is set and a tester inserted into the center comes out clean, about 1 hour, 15 minutes. Transfer pan to a wire rack and let cool.
- Assemble the cake:
- Turn chilled pears in liquid to coat, then transfer liquid (about 1/2 cup) to a small saucepan. Add chocolate and 3/4 cup cream and cook over medium-low heat, stirring, just until chocolate is melted. Whisk to combine, then transfer to a medium bowl. Chill, stirring occasionally so chocolate doesn't set, until room temperature, about 10 minutes.
- Remove cake from pan, trim top with a serrated knife if domed, and invert onto a 12" platter. Remove parchment. Using a toothpick, poke holes all over top of cake. Using a pastry brush, brush top with 1/4 cup chocolate sauce.
- Meanwhile, coarsely chop remaining 1/4 cup toasted hazelnuts. Whip remaining 3/4 cup cream to medium-soft peaks in stand mixer fitted with the whisk attachment.
- Top cake with whipped cream, pears, and hazelnuts. Drizzle chocolate sauce over pears. Serve remaining chocolate sauce alongside.
- Do Ahead
- Cake and pears can be made 2 days ahead; cover in separate containers and chill.
PEAR SPICED BUNDT CAKE
We added pureed pears and pumpkin pie spice to cake batter to create a moist and flavorful cake.
Provided by By Deborah Harroun
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
- Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
- In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
- In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
- Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
- Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
- To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.
Nutrition Facts : ServingSize 1 Serving
SPICED PEAR UPSIDE-DOWN CAKE
The flavors of fresh, sweet pears and gingerbread blend beautifully in this intriguing variation on pineapple upside down cake. Leftovers-if there are any-taste great with coffee or tea the next day. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts., In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition., Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.
Nutrition Facts : Calories 419 calories, Fat 25g fat (13g saturated fat), Cholesterol 77mg cholesterol, Sodium 347mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
SPICED POMEGRANATE-PEAR CAKE
This special-occasion pomegranate cake is a delicious combination of tender cake, tart fruit and rich buttercream. It is also beautiful and stays moist for days. -Kelly Koutahi, Moore, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 614 calories, Fat 26g fat (16g saturated fat), Cholesterol 113mg cholesterol, Sodium 321mg sodium, Carbohydrate 93g carbohydrate (75g sugars, Fiber 1g fiber), Protein 4g protein.
SPICED RUM AND PEAR CAKE
The flavors in this cake really make it stand out as a special-occasion dessert. With raisins, fresh sweet pear chunks, rich spices, crunchy walnuts and rum, it's a fine finale for your holiday spread. If you don't cook with alcohol, try substituting apple juice for the rum-it will still be delicious! -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a small heavy saucepan, heat rum over medium heat. Bring to a boil; cook until liquid is reduced by half, 8-10 minutes. Remove from heat; cool., Beat sugar, eggs, oil, vanilla and cooled rum until slightly thickened, about 5 minutes. Sift together the next 5 ingredients; gradually beat into rum mixture. Stir in pears, walnuts and raisins. Transfer batter to a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool cake in pan on rack. , For glaze, mix confectioners' sugar and rum; spread over cake. Cut into squares.
Nutrition Facts : Calories 337 calories, Fat 13g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 179mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.
SPICED PEAR UPSIDE-DOWN CAKE
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Provided by Claire Saffitz
Categories Cake Dessert Bake Kid-Friendly Pear Pomegranate Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan. Cook orange juice, 1/4 cup pomegranate molasses, 1/4 cup sugar, and remaining 2 tablespoons butter in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 4 minutes. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 3 minutes. Turn pears over and cook just until slightly softened, about 3 minutes. Let cool slightly, then arrange pears, cut side down, in prepared pan.
- Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 5 minutes, depending on juiciness of pears. Pour syrup over pears and freeze while you prepare the batter (this is to allow syrup to set up-don't let it freeze solid).
- Pulse walnuts and remaining 1 1/2 cups flour in food processor until walnuts are finely ground. Pulse in baking powder, baking soda, salt, and cardamom.
- Using an electric mixer on medium speed, beat eggs, orange zest, and remaining 1 1/2 cups sugar in a medium bowl until pale and fluffy, about 5 minutes. Fold in dry ingredients in 2 additions, fully incorporating before adding the next addition, then gradually mix in oil. Pour batter over pears and smooth top.
- Set pan on a foil-lined rimmed baking sheet and bake cake until top is golden brown and a tester inserted in the center comes out clean, 50-60 minutes. Transfer to a wire rack and let cool in pan, 15-20 minutes. Run knife around edges of cake to loosen and invert onto rack. Remove parchment and let cake cool completely.
- Drizzle cake with more pomegranate molasses just before serving.
- Do Ahead
- Cake can be baked 1 day ahead. Store tightly covered at room temperature.
SPICED COCOA AND RED PEAR "EARL GREY TEA CAKE"
Try this cake on a cold, winter night. It will warm you from the inside out. Serve with warm apple cider or your favorite warm winter beverage.
Provided by Tiffany Bannworth
Categories Other Desserts
Time 1h
Number Of Ingredients 34
Steps:
- 1. Preheat oven to 325.
- 2. In a mixing bowl, cream sugars, honey, and butter. Then add one at a time and beat for 3 minutes.
- 3. Add dry ingredients and tea, save chocolate chunks, pears, coarse sugar, and cinnamon sugar. Beat until airy.
- 4. Fold in pears and chocolate chunks.
- 5. Take two small, square cake pans. Spray with non-stick spray and dust with cocoa.
- 6. Evenly divide batter into pans. Optionally, you may sprinkle coarse sugar and cinnamon sugar on the top of the batter of one pan. DO NOT STIR. This will be the layer that goes atop.
- 7. Place in oven for 35 minutes or until a toothpick comes out clean from the center.
- 8. Remove cake and cool completely.
- 9. To make frosting that goes only sandwiched in between the two layers, melt chocolate for 60 seconds or a little more if need in a microwave safe bowl.
- 10. In a mixing bowl, cream the rest of the frosting ingredients for 3 minutes. Then mix in chocolate. Beat for additional minute.
- 11. Place in freezer until it becomes the consistency of a stiff, creamy mousse.
- 12. After both are cooled, spread atop bottom layer and place top layer on. If you make your topping ahead of time, squirt some chocolate on the bottom layer too.
- 13. To make topping, again microwave chocolate 10 seconds at a time as not to burn.
- 14. Beat the rest of the ingredients save almonds thoroughly and mix in melted chocolate. Then chill in fridge to thicken.
- 15. Place in small squirt bottle or just drizzle with spoon over the top of cake in a zig zag formation. Drizzle almonds atop.
SPICED PEAR CAKE WITH CARAMEL GLAZE
One of my goals for the new year was to waste less food by using up what I have. I had two ripe pears that had been meant for a salad, and some pear paste leftover from the holidays. So I got a box of cake mix and doctored it up using what I had. Turned out flavorful, rich, and moist.
Provided by Gretchen ***
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. Stir dry spices into cake mix. Peel and chop pears. Set aside.
- 2. Preheat oven to 350, and spray cake pan generously with Baker's Joy.
- 3. Add pear paste, ginger paste, oil, water and eggs to mix. Beat until combined. Gently stir in pears.
- 4. Pour batter into cake pan, and bake according to directions on box. I used a Bundt pan so approximately 38-44 minutes or until toothpick inserted comes out clean. Cool on wire rack for 30 minutes before inverting onto serving platter.
- 5. Make your glaze: Melt butter, brown sugar, and milk in saucepan, whisking constantly until it begins to boil. Remove from heat and cool 10 minutes.
- 6. Add sugar and vanilla. Whisk vigorously until combined. Pour over cake. Enjoy!
SPICED PEAR GINGERBREAD CRUMB CAKE
How to make Spiced Pear Gingerbread Crumb Cake
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Set the oven to 350F
- Toss the pear chunks with the cinnamon and lemon juice and set aside.
- Cream the butter with the sugar until fluffy. Take a moment to make sure the brown sugar has been well combined and there are no large lumps. Add the salt and the spices and mix well.
- Add in the flour and mix until just combined, the dough will be crumbly.
- Spray the bottom and sides of a 9 inch springform pan. Press 2/3 of the dough mixture into the bottom of the pan. Be sure to cover the entire surface, but don't pack it down too forcefully.
- Spread the pears out evenly over the dough.
- Mix the remaining dough with the pecans and crumble it evenly over the pears. Break apart the dough with your fingertips to make nice even crumbles. Don't worry if some of the pear shows through.
- Bake for about 45 minutes until lightly browned.
- Cool for a few minutes before releasing the springform pan, and then let the cake cool further before glazing.
- Make the glaze by mixing the sugar, nutmeg and enough milk or cream to thin it to a glaze consistency. Drizzle over the cooled cake. Alternatively, you can serve the glaze in a little bowl and let everyone glaze their own piece of cake.
SPICED PEAR UPSIDE-DOWN CAKE
My friend and neighbor Laurie gave me this recipe from her Aunt Lucille, who lives in Texas, it is a clipping from a magazine. I don't think it is from a cookbook -it is hard to tell as it looks like it used to be shinier paper. This is such an easy recipe that I thought you might like to try it too!
Provided by Pat Duran
Categories Other Desserts
Time 1h35m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350^. spray a 9-inch round cake pan and then cut circle of parchment or waxed paper for bottom and butter it and the insides of the pan; set aside.
- 2. SUGAR SAUCE: In a bowl, using a wooden spoon, beat together the ingredients until thoroughly blended. Spread this mixture over the bottom of the prepared cake pan.
- 3. PEAR PREP: Cut the pear slices into 1/4 inch slices and place in a bowl. Sprinkle with the sugar and spices; stir gently to coat evenly. Arrange the pears in the bottom or the pan; fanning them in spiral fashion , so that the tapered ends point outward; use the small slices to fill any spaces. From another pear you can cut a piece from the center to make a circle. Place cherry halves in between pears and into the center.
- 4. CAKE: Whisk together flour, baking powder and salt.Set aside. Pour the milk and vanilla into measuring cup. set aside. --- In the large bowl of your electric mixer , beat the butter and sugar on medium-high , until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scrape bowl sides after each addition. Reduce the speed to low and add the flour mixture in 3 addition , alternating with the milk mixture, beginning and ending with flour. Increase the speed to medium-high and beat 2 minutes.
- 5. Pour the batter into the cake pan and spread evenly over the pears. Bake until a cake tester inserted into the center comes out clean , about 60-70 minutes.
- 6. Immediately place a plate larger than the pan, upside down on top of the cake. Carefully invert the cake with the plate, then carefully lift off the pan;gently shaking the pan if necessary to release the cake. Carefully remove the paper. Scrape any goo onto the cake. Let cool for 30 minutes.
SPICED PEAR CAKE
Although Becky Vaughn Coleman of Desert Hot Springs, California took a shortcut by using a convenient mix, she didn't shortchange cake lovers with the results!
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and dust with flour; set aside. Drain pears, reserving juice. Chop pears; place in a large bowl. Add reserved pear juice. Add the next seven ingredients. Beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into prepared pan., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts :
SPICED PEAR UPSIDE-DOWN CAKE
There's only one thing to do when life gives you sweet, juicy pears. Make this spiced upside-down cake!
Provided by My Food and Family
Categories Dairy
Time 1h25m
Yield Makes 12 servings, 1 slice each.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Line bottom of 9-inch round cake pan with parchment paper; spray with cooking spray. Sprinkle brown sugar evenly on bottom of pan. Arrange pear slices evenly over sugar; set aside.
- Mix flour, baking soda and 1/2 tsp. of the cloves; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture, alternately in thirds with sour cream, beating well after each addition. Pour batter into prepared pan.
- Bake 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool in pan 20 min. Invert onto cake stand or platter. Serve warm or cool. Cut into 12 slices. Top with whipped topping and sprinkle with the remaining cloves.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SPICED PEAR UPSIDE DOWN CAKE
Make and share this Spiced Pear Upside Down Cake recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.
- In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.
- Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.
Nutrition Facts : Calories 426, Fat 25.5, SaturatedFat 13.6, Cholesterol 74.9, Sodium 380.2, Carbohydrate 47.8, Fiber 2.7, Sugar 25.5, Protein 4.3
SPICED PEAR CAKE
From Family Circle magazine. I usually never make things from canned ingredients, but I had baked a few scratch cakes and at the last minute I wanted to make sure I had enough desserts. Very easy and surprisingly good.
Provided by chia2160
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a bundt pan with cooking spray.
- Drain pears; pat dry; cut into small chunks.
- Mix cake mix with the eggs, oil, water, ginger and salt.
- Mix in nuts and pears.
- Pour batter into prepared pan; bake for 40 minutes.
- Remove to wire rack and cool.
- When cool sift icing sugar over the top.
SPICED PEAR CAKE
Make and share this Spiced Pear Cake recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C (160C fan forced).
- Grease and line a 30cm x 30cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
- Using an electric mixer, beat butter and sugar in a small bowl until pale and creamed and then beat in eggs, one by one, until combined.
- Stir in golden syrup, then transfer mixture to a large bowl and sift flour, bicarbonate of soda, mixed spice over butter mixture and add 1/4 cup hot water, stirring until just combined and then spread mixture into prepared pan, smooth surface.
- Peel, core and quarter pears and slice thinly and then arrange pear, overlapping slightly, over cake mixture in pan and then bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
- Remove cake from oven, then stand in pan for 5 minutes and then transfer to a wire rack to cool completely.
- Dust with icing sugar and serve with custard.
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