SUPER MOIST PEAR CAKE
Loaded with pears, perfectly sweet and melt in the mouth - this Super Moist Pear Cake recipe is divine! Easy to make and it looks gorgeous, perfect for dessert or afternoon treat!
Provided by Mariam E.
Categories Dessert
Time 1h5m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 slice, Calories 358 kcal, Sugar 30 g, Sodium 49 mg, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 49 g, Fiber 1 g, Protein 5 g, Cholesterol 76 mg
PEAR PRESERVES CAKE
Three spiced layers with pecans and pear preserves, and decorated with caramel frosting.
Provided by NELL 2
Categories Desserts Cakes Spice Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
- In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 116.1 g, Cholesterol 119.8 mg, Fat 27.3 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 14.1 g, Sodium 273.9 mg, Sugar 93.1 g
CRUMB CAKE WITH PEAR PRESERVES
Categories Duck
Number Of Ingredients 17
Steps:
- MAKE THE STREUSEL Preheat the oven to 350° and butter a 9-inch square metal baking pan. In a medium bowl, mix the brown sugar with the flour, cinnamon and salt. Add the 4 tablespoons of diced butter and, using your fingers, pinch it into the dry ingredients until evenly moistened, then press the mixture into clumps. Refrigerate the streusel until chilled, about 15 minutes. MEANWHILE, MAKE THE CAKE In a medium bowl, whisk the flour with the baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat the butter with the granulated sugar at medium speed until fluffy, 2 minutes. Beat in the eggs 1 at a time. Scrape down the side of the bowl, then beat in the dry ingredients and milk in 3 alternating batches, starting and ending with the dry ingredients, until just incorporated. Scrape the batter into the prepared pan, spreading it in an even layer. Dollop the pear preserves evenly in the batter and sprinkle the streusel evenly on top. Bake for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean. (Some of the streusel will sink into the cake.) Transfer the pan to a rack and let the cake cool completely, about 1 hour. Dust with confectioners' sugar, cut into squares and serve.
OLD FASHIONED CRUMB CAKE
A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g
PEAR CRUMBLE
ORIGINALLY a pear crumble pie, I shortened this to a crumble when I often was too short of time to make a pie crust. I've also found canned pears work as well as fresh, so that makes it even easier to prepare. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place pear slices in a greased 1-qt. baking dish. Sprinkle with lemon juice. In a large bowl, combine the sugar, oats, flour, cinnamon, ginger and nutmeg. , Cut in butter until crumbly; add nuts. Sprinkle over pears. Bake at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 376 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 7g fiber), Protein 5g protein.
PEAR PRESERVES
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. -Tammy Watkins, Greentop, Missouri
Provided by Taste of Home
Time 2h10m
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein.
PEAR CRUMBLE PIE
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. -Ruth Ann Stelfox of Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sugar and flour; add the pears and toss gently to coat. Spoon into pastry shell. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over pie. , Bake at 400° for 45-50 minutes or until pears are tender and topping is golden brown. Cover edges loosely with foil during the last 30 minutes to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 300 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 131mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
PEAR & MINCEMEAT CRUMBLE CAKE
With a hint of spice and little pockets of mincemeat, this is a lovely post-Christmas cake, great with warm custard
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 2h
Yield Cuts into 12 slices
Number Of Ingredients 11
Steps:
- Put pears into a non-stick frying pan with 2 tbsp sugar and 2 tbsp water. Cover, then cook over a medium heat for 10 mins until just tender, stirring every so often. There shouldn't be juices once the pears are cooked. Add the spice; leave to cool.
- Heat oven to 160C/140C fan/gas 3. Butter then line the base and sides of a 20cm round, deep cake tin. Put butter, sugar, vanilla and ¼ tsp salt into a large bowl. Beat with an electric hand whisk until pale and fluffy. Add eggs and flour, beat until smooth, then fold in almonds with a spoon. Remove 85g batter and put into a small bowl. Into this add the plain flour and chop into the mix with a cutlery knife to make a soft, crumbly-looking mix.
- Spoon half the cake mix into the tin, top with half the pears, dot over half the mincemeat, then dollop the rest of the cake mix on top. Scatter with remaining pears, mincemeat, then the crumble mix. Sprinkle with final 1 tbsp sugar. Bake for 1½ hrs, covering with foil after 1 hr, until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then cool on a rack. Keep it in the lining paper, as this will help it stay moist. Will keep, well wrapped in an airtight tin, for 5 days. Freeze for 1 month.
Nutrition Facts : Calories 442 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium
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