Pear Filled Bundt Cake Food

PEAR BUNDT CAKE

Steps:

• Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

PEAR BUNDT CAKE

Steps:

• Preheat over to 350°F Grease a 10-inch bundt pan well, brushing it with melted butter or nonstick cooking spray.
• In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon.
• In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. It will look sandy when well-combined. Beat in eggs, one at a time, followed by pear/apple sauce and vanilla extract.
• Working in two or three additions, alternately add flour mixture and milk to the sugar mixture. Stir only until just combined, then gently stir in the diced pears.
• Pour into prepared pan and bake for 60 minutes, or until a tester comes out clean and the cake springs back when gently pressed.
• Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool.
• Dust with powdered sugar before serving.

CARAMEL PEAR BUNDT CAKE

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
• With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
• Add eggs and vanilla and mix until fully combined.
• In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
• Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one).
• Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
• Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
• When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
• Butter glaze:.
• In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
• Caramel sauce:.
• In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
• Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.

PEAR-PECAN BUNDT CAKE

Steps:

• Grease and flour a 12 cup Bundt cake pan.
• Place the pears, granulated sugar and pecans in a large bowl; stir well to coat.
• Set aside for 1 hour, stirring occasionally.
• Preheat the oven to 325°F
• Sift the flour, baking soda and salt over the pear mixture.
• Stir in the oil, vanilla, and eggs.
• Pour the batter into the prepared pan, smoothing the top.
• Bake for 1 1/4 hours, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then turn the cake out onto a rack and let cool completely.
• Dust top with confectioners' sugar before serving.

PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING

Steps:

• Cake:.
• Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
• Sift together flour, baking soda, baking powder, and salt into a bowl.
• Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
• Fold in pear pieces and chopped walnuts.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
• Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
• Walnut Praline Topping:.
• Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

PEAR-SPICE BUNDT CAKE

Steps:

• In a saucepan, spread the granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around the edge of the pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
• Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling the pan occasionally. Using a potato masher, mash the pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
• Preheat the oven to 350°F. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until combined after each addition. With the mixer on the lowest speed, add the flour mixture in two batches, alternating with the milk and beginning and ending with the flour. Add the reserved pear sauce, and mix to combine, about 1 minute, scraping down the sides of the bowl as needed. Do not overmix.
• Spoon the batter into the prepared pan, and smooth with a small offset spatula. Bake, rotating the pan halfway through, until cake is a deep golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack to cool slightly. Invert the cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.
• Pear Sauce how-to
• Pear chunks are added to a pan of caramel and cooked over low heat.
• After several minutes, a potato masher is used to help break down the pears.
• The final consistency of the sauce is thick and somewhat chunky.

ORANGE-PEAR BUNDT CAKE

Steps:

• Cake:.
• Preheat oven to 350 degrees and Spray a 12-cup bundt pan.
• In a medium bowl, add the flour, baking powder, baking soda,cinnamon, cardamon, and salt. Stir to blend together. Reserve.
• In a large bowl, add the sugars, oil, and pear baby food. Stir to blend together.
• Add the egg whites and vanilla. Using a mixture on medium, beat together.
• Add the flour mixture; stir gently then use low speed to beat 1 minute.
• Add the sour cream and orange zest. Beat 1 minute using low speed.
• Pour into bundt pan. Bake 55 minutes or until toothpick inserted into middle comes out clean.
• Remove; place on wire rack to cool about 12 minutes. Remove from pan and cool on rack again.
• Glaze:.
• 1.5 cups confectionary sugar.
• 1/8 teaspoons ground nutmeg.
• 2 tablespoons orange juice, freshly squeezed.
• 2 teaspoons orange zest, freshly grated.
• In a small bowl, mix all ingredients together using a mixer on low.If desired, add 1-2 drops of yellow food coloring. Pour over cooled cake.