PEAR CAKE WITH CARAMEL GLAZE
Make and share this Pear Cake With Caramel Glaze recipe from Food.com.
Provided by Bayhill
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
- In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
- In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
- Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
- Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
- Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
- Spoon Caramel Glaze over cake.
- Caramel Glaze:.
- In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
- Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.
Nutrition Facts : Calories 6785.7, Fat 363.5, SaturatedFat 70.2, Cholesterol 760.8, Sodium 2731.8, Carbohydrate 853, Fiber 46, Sugar 577, Protein 68.2
PUMPKIN BREAD WITH SALTED CARAMEL GLAZE
This Pumpkin Bread with Salted Caramel Glaze is sure to become a family favourite! Soft, tender and almost fudgy, the lightly spiced bread is perfectly complimented by the salty, sweet glaze.
Provided by anniesnomsblog
Categories Quick Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325F and grease and line a 2lb loaf tin.
- Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
- Place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined.
- Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
- Add in the milk and mix on low until combined.
- Transfer to your greased pan and place in the oven for 65-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
- Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
- To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
- Drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.
- Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!
GLAZED RAISIN SHEET CAKE
This dessert is full of plump raisins and cinnamon. I like it because it's quick and easy to make.-Betty Bonker, Egg Harbor, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- Place raisins in a bowl; cover with boiling water and let stand for 5 minutes. Drain, reserving 1 cup liquid; set raisins and liquid aside., In a large bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cinnamon, baking soda and salt; add to creamed mixture alternately with reserved raisin liquid. Fold in raisins. Pour into a greased 15x10x -in. baking pan., Bake at 375° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the glaze ingredients. Pour over warm cake and spread evenly. Cool before cutting.
Nutrition Facts :
APPLE BUNDT CAKE WITH CARAMEL GLAZE
A wonderful very moist apple Bundt cake with a delicious caramel glaze. This cake can be completely baked and glazed a day ahead, just cover with a cake dome and let stand at room temperature.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Grease a 12-cup bundt pan.
- In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
- Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
- In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
- In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
- Gradually beat in the remaining flour mixture until combined.
- Fold in the chopped apple mixture and pecans into the batter.
- Transfer to prepared bundt pan.
- Bake for about 1 hour or until the cake tests done.
- Transfer the cake to a rack then prepare the caramel glaze.
- To make the glaze: melt butter in a small heavy-bottomed saucepan.
- Whisk in 1 cup brown sugar then the half and half or cream.
- Continue whisking until the glaze is smooth and comes to a boil.
- Add in 1 teaspoon vanilla, and remove from heat.
- Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
- Let the cake sit for 15-20 minutes to absorb the glaze.
- Turn the cake onto a platter, then pour the remaining glaze over the cake.
- Let stand until cool (at least 1 hour) before slicing.
APPLE WALNUT CAKE WITH CARAMEL GLAZE
This is soo easy...and it melts in your mouth. The cake recipe is from a friend and the caramel glaze for apple cakes comes from my MIL. Thanks guys!
Provided by 2 girls mommy
Categories Dessert
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Mix ingredients together for the cake and put in a 13 by 9 pan sprayed with crisco spray for baking. Bake for one hour. Let cool. In a med skillet or saucepan, bring all the topping ingredients to a boil and boil for three minutes. Pour over cooled cake.
Nutrition Facts : Calories 452.8, Fat 25.1, SaturatedFat 5.4, Cholesterol 42.2, Sodium 281.6, Carbohydrate 56, Fiber 1.7, Sugar 41.7, Protein 3.8
LEMON CAKE WITH CRACKLY CARAMEL GLAZE
Food & Wine Magazine, May 2007. Recipe created by Lynn Moulton. I was so taken by this recipe in the magazine that I printed it for our chef and we are planning to have it ASAP!! The magazine shows this with a Lime Yogurt Mousse(recipe to follow). 3 hours and 30 minutes; total time for preparing and baking.
Provided by Manami
Categories Dessert
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- MAKE THE CAKE:
- Preheat the oven to 375°F
- Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
- Gradually beat in 1/2 cup of the sugar.
- In a medium bowl, whisk the cake flour, baking powder and salt.
- In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar.
- Add the dry ingredients and beat until the batter is smooth.
- Using a spatula, fold in the beaten egg whites until no streaks remain.
- Spoon the batter into the prepared Bundt pan.
- Bake the cake for 35 to 40 minutes, until springy to the touch.
- Let cool for 20 minutes, then invert the cake onto a rack to cool completely.
- Lower the oven temperature to 350°.
- MAKE THE LIMONCELLO SYRUP:
- In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes.
- Let cool, then stir in the limoncello.
- Brush the syrup all over the cake, allowing it to soak inches
- MAKE THE CARAMEL TOPPING:
- Line a large baking sheet with parchment paper.
- In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy.
- Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals.
- Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes.
- Remove from the heat.
- Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round.
- Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
- Invert the caramel round over the cake and peel off the parchment paper.
- Gently press the caramel onto the cake before it hardens to help it conform.
- If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel.
- When the caramel has hardened, serve with Lime-Yogurt Mousse (recipe to follow).
Nutrition Facts : Calories 467.7, Fat 14.1, SaturatedFat 2.5, Cholesterol 126.9, Sodium 268.8, Carbohydrate 79.8, Fiber 0.5, Sugar 55.4, Protein 6.3
CINNAMON RAISIN CAKE WITH CARAMEL GLAZE
Make and share this Cinnamon Raisin Cake With Caramel Glaze recipe from Food.com.
Provided by Sassy in da South
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees. Grease 10-inch tube pan.
- Mix brown sugar, flours, cinnamon, allspice, nutmeg, baking powder, baking soda and salt in large bowl.
- Add milk, oil, orange juice, vanilla and eggs. Beat on low speed until ingredients are moistened. Beat on high speed 2 minutes.
- Gently stir in raisins and walnuts. Pour into prepared pan.
- Bake 55 minutes or until sides of cake are browned and pulled away from pan. Cool in pan 20 minutes. Invert onto wire rack; cool completely.
- For the Caramel Glaze, mix brown sugar, butter, cream and salt in medium saucepan. Bring to boil, stirring constantly. Cool slightly.
- Add confectioners' sugar and vanilla; mix with wire whisk until well blended. Spoon over cake.
- Garnish with crystallized ginger, if desired.
Nutrition Facts : Calories 674.9, Fat 28.6, SaturatedFat 7.1, Cholesterol 82, Sodium 489, Carbohydrate 101, Fiber 3.1, Sugar 72.2, Protein 7.8
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