Fresh Pear Cake From Allrecipescom Food

EASY FRESH PEAR CAKE

Steps:

• In a bowl combine sugar with diced pears and mix together with a spoon. Add the eggs, cooking oil, vanilla and melted butter. Mix all with a spoon. In a large bowl whisk together the flour, salt, baking powder, ground ginger, cinnamon and cloves. Combine the flour mixture with the pear mixture and stir all ingredients together with a spoon until all ingredients are wet.
• Spray an 8 x 8 baking dish with cooking oil. Pour in cake batter and sprinkle nuts on top. Bake in a preheated 350 degree oven for 35 to 40 minutes or until center tests done. We don't think this cake needs frosting but we do sprinkle on some powdered sugar before serving.

PEAR CAKE

Steps:

• Stir together the flours, oats, baking powder, baking soda, cinnamon, and salt.
• In a large bowl, beat the eggs. Gradually beat in the brown sugar until the mixture is thick. Beat in the melted butter or margarine and the vanilla. Beat flour mixture into the liquid mixture, and then stir in the grated pears. Turn the batter into a greased and floured tube pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until it tests done with a toothpick. Transfer cake to a rack to cool.

AUNT JOSEPHINE'S FRESH PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
• Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
• Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.

SOUR CREAM PEAR CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
• In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
• In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
• In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
• Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
• When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

PEAR AND CRANBERRY CAKE

Steps:

• Preheat oven to 350°F Grease an 10-inch tube pan.
• Place pears, cranberries , brown sugar and cinnnamon in a medium sized bowl. Stir to combine . Reserve.
• Beat eggs, and sugar until combined. Add oil, orange juice and vanilla. Beat well. Add remaining dry ingredients, beating just until combined. Batter will be thick.
• Spoon 2/3 of the batter into the prepared pan. Place pear mixture over batter. Spoon remaining batter over pear mixture. Do not worry if pear mixture is not completely covered. Sprinkle coarse sugar over batter.
• Bake in preheated oven 60-70 minutes or until a toothpick inserted in the center comes out clean.

FRESH PEAR CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine the flour, cinnamon, salt and baking soda; add to egg mixture and mix well. Stir in pears and vanilla. (The batter will be stiff.) , Spoon into a greased and floured 10-in. tube pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before inverting onto a serving plate. , In a small bowl, combine the confectioners' sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely.

FABULOUSLY SWEET PEAR CAKE

Steps:

• Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.

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.

ALMOND AND PEAR CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
• Mix pear slices and amaretto liqueur together in a bowl.
• Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
• Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
• Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
• Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
• Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.

FRESH PEAR CAKE

Steps:

• Preheat oven to 350.
• Grease and flour a 10" bundt pan.
• Sift sugar, flour, baking soda, salt, cinnamon, cloves, and allspice together in large bowl.
• Add oil, eggs, vanilla and pears.
• Mix well.
• Pour mixture into prepared pan and bake for 1 and 1/4 hours or until done.

PEAR COBBLER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9x2-inch, 6-cup baking dish.
• Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
• Combine egg and milk in a bowl and whisk until combined. Set aside.
• Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
• Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
• Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
• Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.