Butter Pear Cake Food

SUPER MOIST PEAR CAKE

Steps:

• Preheat oven to 350 F.
• Peel and slice the Pears.
• In an electric mixer bowl, whip up the sugar and butter until well combined for about 1 minute.
• Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes until they are well combined.
• Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add ½ cup of milk and ⅓ cup oil while mixing on low speed. Mix for another minute or two on low speed.
• Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in. Ideally, a 10 x 3 inch deep pan is the best size.
• After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
• Bake in a pre-heated 350 F oven for 40 minutes then lay over an aluminum foil wrap on top to cover the cake and bake for another 10-15 minutes depending on your oven. Insert a wooden skewer to make sure it's completely clean before removing the cake. It may take less or a bit more time depending on your oven.
• Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour to completely cool down. Dust with some confectioner sugar right before serving.

BROWN BUTTER PEAR CAKE

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.

GINGER PEAR CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.