OLIVE OIL CAKE WITH VANILLA YOGURT AND CARAMELIZED PEARS
This extremely moist cake is even more delicious topped with Bosc pears cooked in sugar and apple cider until tender and golden.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Brush two 8-inch-round cake pans with oil. Line with parchment rounds and brush parchment with oil. Dust with flour, tapping out excess.
- In a medium bowl, whisk flour, salt, baking powder, and baking soda. In another medium bowl, mix oil and milk. In a large bowl, whisk eggs and sugar, then whisk in zest.
- Add flour and oil mixtures in three parts, beginning and ending with flour. Mix to combine. (Batter will be quite loose.)
- Pour into prepared pans and bake on middle rack, rotating halfway through, until cakes are golden brown and spring back when pressed, 35 to 40 minutes.
- Let cool in pans, then run a knife between cake and inside edge of pan before removing.
- For serving, whisk yogurt and vanilla in a small bowl. Smooth over top of cake and top with Caramelized Pears. Sprinkle with flaky sea salt.
Nutrition Facts : Calories 805 g, Cholesterol 86 g, Fat 46 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 306 g
QUICK & EASY CARAMELIZED PEARS
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.
Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g
CARAMELIZED PEARS FOR OLIVE OIL CAKE
This recipe goes with our Olive Oil Cake with Vanilla Yogurt.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Enough for one 8-inch cake
Number Of Ingredients 3
Steps:
- Warm sugar and 1 tablespoon water in a large skillet over medium-high heat. Once sugar begins to caramelize, add cider, swirling to combine, and then add pears, cut side down. Cook over medium-low heat, turning occasionally, until tender and golden, 30 to 40 minutes, adding water 1 tablespoon at a time when pan looks dry.
CARAMELIZED PEARS
After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
PEAR OLIVE OIL SPICE CAKE
Make and share this Pear Olive Oil Spice Cake recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420.2, Fat 22.9, SaturatedFat 3.4, Cholesterol 42.3, Sodium 141.6, Carbohydrate 51.3, Fiber 2.4, Sugar 29.2, Protein 4
OLIVE OIL CAKE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans.
- In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.
- Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.
- Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut each cake into wedges and serve.
CARAMELIZED PEARS
Steps:
- In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.
SIMPLE CARAMELIZED PEARS
This recipe for caramelized pears is a fall dessert that is both simple and sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 2
Steps:
- Halve pears lengthwise; remove cores. (A melon baller removes cores easily, but a small spoon works, too.) Place sugar on a plate.
- Heat a large skillet over medium. Press cut side of each halved pear in sugar. Pressing the cut sides of pears in sugar before cooking helps them caramelize. Place cut side down in skillet (fit will be snug). Cook until beginning to brown, 7 to 8 minutes.
- Add 1/2 cup water. Cover; simmer until pears are tender, 5 to 10 minutes (depending on ripeness), adding more water if sugar begins to burn.
- If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water. Serve sauce over pears.
Nutrition Facts : Calories 162 g
CARAMELIZED PEAR CAKE
Categories Cake Fruit Ginger Brunch Dessert Bake Thanksgiving Kid-Friendly Pear Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary.
- Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend. Whisk eggs, oil, vanilla and orange peel in large bowl to blend. Mix in grated pears. Mix dry ingredients into egg mixture.
- Carefully pour batter over pears in skillet. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet on rack 20 minutes. Run knife around skillet sides to loosen. Place plate on skillet over cake. Invert cake onto plate. Serve warm.
SALTED CARAMEL PEAR CAKE
Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. Serve with a cup of tea.
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 27
Steps:
- Heat oven to 195C/175C fan/gas 5 ½. Butter and line the base of three 20cm round cake tins. Add the grated ginger to the grated pear and push down with a wooden spoon to squeeze out as much juice as possible.
- Mix the flours, spices, baking powder and 1 tsp salt in a bowl. In a stand mixer, vigorously whisk the eggs and sugars for 3 mins until thick and frothy. Slowly pour in the oil in a steady stream. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt, until incorporated. Mix in the grated pear (for no longer than 20 secs). Divide the mixture between the tins and bake for 25-30 mins or until a skewer inserted comes out dry.
- For the caramel, heat the pear juice and perry in a pan until reduced to about 50ml. Add the sugar and butter and whisk to a smooth caramel, then add the cream and whisk again until smooth. Add sea salt to your taste - I'd go for a generous pinch, so that the caramel is still fruity and sharp but has a little saltiness to it - then allow to cool slightly to just warmer than room temperature.
- To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pan of boiling water, then whisk until the sugar dissolves and the mixture is no longer gritty. Put the bowl in the mixer, then whisk until soft peaks form and the bowl returns to room temperature. Switch to the paddle attachment, then add the butter, one spoonful at a time. Add the tahini, vanilla and a pinch of salt, and beat to a light, fluffy icing.
- Place the bottom layer of sponge on a platter or cake stand, then top with a layer of the buttercream and scatter over a third of the chopped pear. Repeat with the next two layers. To ice the cake, do an intial layer all over, chill in the fridge for 20 mins, then use the remaining icing to cover everything. Use a stepped spatula to spread it out evenly. Pour the caramel over the top of the cake, and allow it to drip down the sides. Scatter with toasted buckwheat, dehydrated pear and rosemary, if you like.
Nutrition Facts : Calories 743 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 66 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium
CARAMELIZED PEARS
This glistening caramelized topping of red Anjou pears and honey lends color and flavor to our Honey Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.
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