Pear Honey And Lime Cake Food

SUPER MOIST PEAR CAKE

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.

HONEY-GLAZED PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
• Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
• Flip pears over to cut-side down and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
• Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.
• When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.

PEAR, HONEY AND LIME CAKE

Steps:

• For the pears, melt the butter in a medium skillet on medium heat.
• Add the pears and cook, turning occasionally, 5 minutes, until light golden.
• Stir in the lime juice, honey and vanilla bean and cook for 2 more minutes.
• Stir in the liqueur and remove from the heat.
• Let the pears steep about 3 hours.
• Discard the vanilla bean.
• For the cake, in a large bowl, beat the butter, sugar and lime zest with a hand mixer at medium speed until smooth.
• Blend in the baking powder and salt.
• Beat in the eggs, one at a time.
• Turn the speed to low and beat in the flour until just blended.
• Cover the bowl with plastic wrap and let rest 20 minutes.
• Meanwhile, grease a 9" springform pan and line the bottom with parchment paper.
• Drain the pears, reserving the syrup.
• Pat the pears lightly dry.
• Thinly slice half of the pears and reserve.
• Chop the remaining pears and stir into the batter.
• Transfer the batter to the prepared pan and level the top.
• Arrange the pear slices on top.
• Bake in a preheated 400 degree F oven for 10 minutes.
• Reduce the heat to 300 degrees F and bake until the top of the cake feels springy and the tester comes out clean, about 1 hour.
• Cool the cake in the pan on a rack.
• Remove the cake to a wire rack.
• Skewer the top and spoon the reserved syrup over the top.