Honey Cake With Caramelized Pears Food

HONEY CARAMELIZED PEARS

Steps:

• Preheat the oven to 360°F/180°C.
• First slice the pears in halves. Line a baking tray with parchment paper and place the pears on top.
• Remove the inside with a scoop.
• Fill with butter, brown sugar, cinnamon, honey, almonds, and walnuts.
• Slide the tray into the oven and cook the pears for 20 minutes!

HONEY CAKE WITH CARAMELIZED PEARS

Steps:

• Preheat oven to 325 degrees. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.
• Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan.
• Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan.Transfer cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.

CARAMELIZED PEARS

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.

CARAMELIZED PEAR UPSIDE-DOWN CAKE

Steps:

• Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9×2-inch round cake pan (don't use a springform pan, as the caramel might leak out during baking). Line the bottom of the pan with a round of parchment and butter the top of the paper.
• Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don't reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan. Make the Basic Caramel according to the directions. Immediately remove the pan from the heat and whisk in the 4 Tbs. of butter one piece at a time, until they are completely melted. Carefully pour the hot caramel evenly over the pears (it should spread over the pears and onto the bottom of the pan).
• Sift the flour, baking powder, ginger, cinnamon, and salt into a medium bowl. Stir to combine. In a small bowl, stir together the milk and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 1 minute.Turn the mixer to medium and slowly add the brown sugar. Increase the speed to high and continue to mix until lightened in texture and color, 2 to 3 minutes total. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour. Mix each addition just enough to incorporate, as overmixing will lead to a tougher cake. Scrape down the sides of the bowl one last time and mix briefly to blend well.
• Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders, carefully invert the cake pan onto the plate.

UPSIDE DOWN PEAR ALMOND AND HONEY CAKE

Steps:

• Line a 26 cm diametre cake pan with parchment paper. As I do not have one, I used a spring-form pan but used a large piece of parchment paper in order to collect anything leaking from the pan.
• Brush it with butter.
• Peel and core the pears and cut each one into six slices. Place them in the baking tin, in a circle around the edge, with the thickest part at the edge. Add, two bigger slices in the centre, facing opposite direction, to fill in the centre.
• Add the honey on top of the pears.
• Combine the dry ingredients in a bowl.
• Beat the sugar with butter, for about ten minutes. Stop the mixer every now and then and scrape the butter from the sides of the bowl and out of the beaters with a rubber spatula, and continue until white and fluffy
• Add the eggs, one at a time, mixing until incorporated.
• Add the raspberry essence as well as the dry ingredients and mix until homogenized.
• Spoon the batter over the pears and level it using the spoon.
• Bake in a preheated oven to 180o C for about 55 - 60 minutes or until a knife inserted in the centre comes out clean.
• Remove from the oven and set aside to cool for five minutes.
• Pass a knife around the sides of the baking tin.
• Remove the base and the parchment paper.
• Put a platter on top and carefully invert it.
• Serve as it is while warm or with a dollop of cream or ice cream.

PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees.
• Butter and flour two 9-inch cake pans with 1 1/2 inch high sides.
• Whisk flour, sugar, baking soda, salt and spices in large bowl.
• Make well in center of flour mixture.
• Add oil, eggs, milk and vanilla; Whisk just until evenly moistened.
• Fold in pears and nuts and divide between pans; Bake cakes for about 45 minutes.
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy.
• Add honey and beat until smooth.
• If frosting is very soft, chill until firm enough to spread.
• Place 1 cake layer, flat side up on a platter.
• Spread 1 cup frosting on cake.
• Top with second layer with flat side down.
• Spread remaining frosting over top and sides of cake.

HONEY CAKE WITH CARAMELIZED PEARS

Steps:

• Preheat oven to 325 degrees. Butter a 10-inch springform pan. Dust with flour; tap out excess.
• Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside.
• Mix eggs and sugars on high speed with electric mixer fitted with the paddle attachment until pale and thick, about 3 min.
• Whisk together honey, milk, oil, and zest.
• With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 min.
• Add half the flour mixture; mix until smooth. Mix in remaining flour mixture.
• Pour batter into pan. Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 min.
• Let cool in pan on a wire rack 15 min. Run a thin knife around edge of cake; carefully remove sides of pan. Transfer cake to a platter. Top with pears.
• CARAMELIZED PEARS:
• Heat butter in a large skillet over medium heat.
• Add sugar; cook, stirring until almost dissolved, 1 to 2 min.
• Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 min.
• Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 min.
• Pour over cooled cake.

HONEY CAKE WITH CARAMELIZED PEARS

Steps:

• In a medium bowl, whisk together the flours, baking soda, ground cinnamon, grated lemon peel and sea salt. Set aside.
• Lightly grease a 23 cm round cake pan with sunflower oil. Sprinkle ¾ cup of the chopped almonds in the bottom of the pan, reserving ¼ cup for the batter.
• In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.
• Gently pour the batter over the almonds in the prepared pan. Bake in the oven at 160°C for 50 - 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and cool for 15 minutes. After 15 minutes, take the cake out of the pan onto serving plate and allow it to cool completely. Decorate the top with caramelized pears.
• Caramelized pears:.
• Heat butter in a large skillet over medium heat. Add sugar and cook for 1 - 2 minutes, stirring, until almost dissolved.
• Add pears, cook for 12 - 20 minutes, stirring occasionally, until soft and just golden.
• Pour in honey, cook for 3 - 5 minutes, stirring, until pears are coated and very soft. Cool a little before further use.

CARAMELIZED PEAR CAKE

Steps:

• Wash and peel the pears. Remove the seeds and cut them into slices.
• Preheat the oven to 180ºC (350ºF). Pour 200 grams (about 1 cup) sugar in a round cake pan (22 x 7 centimeters (8 2/3 x 2 3/4 inches)). Place the cake pan on the stove over low heat until the sugar caramelize (go turning the cake pan until stays completely caramelized). Turn off the heat and place on the bottom of the cake pan the pears cut into slices.
• In an electric mixer, beat on medium speed the eggs, sugar and the butter until obtain a homogeneous dough. Add the caramel liquid and beat for 2 to 3 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy and homogeneous mixture.
• Pour the mixture into the cramelized pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
• Remove the cake from oven and unmold onto a plate. Let cool completely and serve.

HONEY CAKE WITH CARAMELIZED PEARS

Steps:

• Preheat the oven to 325°F. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix the eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.
• Whisk together the honey, milk, oil, and zest. With the mixer on low, add the honey mixture to the egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in the remaining flour mixture. Pour the batter into the pan.
• Bake until dark golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Let cool in the pan on a wire rack 15 minutes. Run a thin knife around the edge of the cake; carefully remove the sides of the pan. Transfer the cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.
• Heat the butter in a large skillet over medium heat. Add the sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add the pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in the honey; cook, stirring, until the pears are coated and very soft, 3 to 5 minutes.

CARAMELIZED PEAR CAKE

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.