PEAR SPICED BUNDT CAKE
We added pureed pears and pumpkin pie spice to cake batter to create a moist and flavorful cake.
Provided by By Deborah Harroun
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
- Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
- In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
- In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
- Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
- Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
- To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.
Nutrition Facts : ServingSize 1 Serving
PEAR-SPICE BUNDT CAKE
This is a slight twist on applesauce cake, relying instead on a homemade pear sauce. The cake can be made a day ahead. Keep it at room temperature, then glaze it and garnish it with pear chips just before serving.
Provided by Martha Stewart
Yield Makes one 10-inch cake
Number Of Ingredients 18
Steps:
- In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of 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 pan occasionally. Using a potato masher, mash 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 oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together 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 butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not overmix.
- Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert 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 BUNDT CAKE
Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. -Veronica Ross, Columbia Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 232mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
FRESH PEAR CAKE
This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
Provided by Barbara
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine the pears and the sugar and let stand for one hour.
- Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
- Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
- Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 67.3 g, Fat 19.5 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 371 mg, Sugar 39.3 g
PEAR WALNUT SPICE CAKE
Steps:
- Heat the oven to 350 degrees F. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
- To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.
- To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the top of the cake and letting it drip down the sides.
APPLE AND PEAR BUNDT CAKE
When pie isn't what you want and cake seems to sweet, try this tasty apple and pear bundt cake that is full of flavor. Makes a wonderful ending to a delicious dinner!
Provided by Feast Your Eyes
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Grease a 9" or 10" bundt pan with oil or butter.
- Sprinkle diced apples, pears and raisins with the sugar, set aside.
- In a small bowl, mix the flour, baking powder, salt, cinnamon, cloves and nutmeg.
- In a large bowl, beat the eggs; add the oil, vanilla and pecans.
- Stir the flour mixture into the egg mixture, mix well. Add the apples, pears and raisins.
- Spread batter into the prepared bundt pan.
- Bake for 55 to 60 minutes, or until the top springs back when lightly touched. Cool in pan for 10 minutes; turn out onto a wire rack and let cake fininsh cooling. Sprinkle with confectioners' sugar. (Tip: If you want to frost your cake, a sour cream frosting is very nice.).
Nutrition Facts : Calories 840.8, Fat 40.2, SaturatedFat 5.3, Cholesterol 105.8, Sodium 320.4, Carbohydrate 115, Fiber 5.1, Sugar 70.9, Protein 10
PEAR APPLE SPICE BUNDT CAKE
A simple and beautiful cake for tea time.
Provided by Merry Adapted from[ this recipe|http://www.food.com/recipe/apple-cinnamon-bundt-cake-112901]
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a large bundt pan.
- In a medium bowl, mix together flours, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a large glass bowl, mix melted butter (make sure it is coolish), brown sugar and eggs, mixing until smooth.
- Mix flour mixture into the butter mixture a bit of a time without overmixing.
- Fold in apples and pears. Mixture will be thick.[img src="https://merryabouttown.com/wp-content/uploads/2013/10/Pear-Apple-Spice-Bundt-Cake-Batter-620x348.jpg" alt="" width="620" height="348" class="aligncenter size-medium wp-image-6329"]
- Spoon in to prepared bundt pan and smooth the top.[img src="https://merryabouttown.com/wp-content/uploads/2013/10/Bundt-Cake-Ready-for-the-Oven-620x329.jpg" alt="" width="620" height="329" class="aligncenter size-medium wp-image-6330"]
- Bake for 1 hour to 1 hour 15 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 20 minutes.
- Run a knife around the edges of the cake top and turn on to a cake plate.
- Sift powdered sugar on to the top of the cake.
Nutrition Facts : Calories 375 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, Sodium 314 grams sodium, Sugar 30 grams sugar
SPICED PEAR BUNDT CAKE WITH SALTED CARAMEL SAUCE
This festive, aromatic spiced pear bundt cake is a spectacular centerpiece for any and all fall, winter, and holiday gatherings.
Provided by Marie Asselin, foodnouveau.com / Adapted from the book Scandinavian Gatherings by Melissa Bahen
Categories Dessert
Number Of Ingredients 25
Steps:
- For the Crispy Pear Chips: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. Place the sugar in a shallow plate. Using a paper towel, pat the pear slices dry, then carefully dip both sides of each pear slice into the sugar to coat. Transfer the pear slices to the prepared baking sheet. Bake for 50 minutes. Carefully turn, then bake for an additional 60 to 90 minutes, or until the pear chips are light golden. (The chips will finish crisping up as they cool.) Transfer to a wire rack to cool completely. Store in an open container, with parchment paper sheets in between layers to avoid the pear chips from sticking to one another, until ready to use.
- For the Spiced Pear Bundt Cake: Preheat the oven to 350°F (175°C). If you're using a dark Bundt pan, preheat the oven to 325°F (160°C). Generously butter and flour the interior of the Bundt pan, shaking out any excess flour.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, beat the sugars and butter on medium speed until light and fluffy, about 2 minutes. Add the vanilla and eggs one at a time, beating on medium speed after each addition until smooth.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- With the mixer on low speed, add one-third of the flour mixture to the butter-and-sugar mixture, followed by half of the milk. Continue alternating flour and milk until all have been added. Scrape down the sides and bottom of the bowl with a spatula, then beat the batter on high speed for 20 to 30 seconds. Using a spatula, fold the pears into the batter.
- Pour the batter into the prepared pan. Bake the cake for about 65 minutes, or until the cake begins to pull away from the edges of pan, and a bamboo skewer inserted in the center of the cake comes out clean.
- Allow the spiced pear bundt cake to cool in the pan for 10 minutes, then gently invert it onto a cooling rack to cool completely.
- For the Salted Caramel Sauce: In a small aluminum saucepan with tall sides set over medium heat, cook the sugar and water until the sugar dissolves, about 3 minutes. Increase the heat to high and cook, without stirring, until the mixture caramelizes and turns amber-colored, 7 to 8 minutes.
- Immediately remove the caramel from the heat and whisk in the cream. The mixture will sputter and splash, so wearing an oven mitt and/or long sleeves is a great idea. If the mixture sieves up, whisk it over medium heat just until it becomes smooth again.
- Add the butter, vanilla, and salt, whisk until smooth, and allow it to cool to room temperature. If you're making the sauce in advance, transfer it to a jar and refrigerate until ready to use.
- SERVING: Serve the Spiced Pear Bundt Cake at room temperature. Gently reheat the salted caramel sauce if it was refrigerated. Drizzle the sauce over the cake, then stand some apple chips on top of the cake, gently pressing them down to slightly insert them into the caramel and the cake. Sprinkle with chopped pecans, if using. Present the cake to your guests, bask into their compliments, then slice into portions and drizzle each with more caramel.
OLD-FASHIONED PEAR CAKE
Old-fashioned pear spice cake is a wonderful ending to a meal. It's not too heavy or rich, but the moist treat is brimming with flavor.-Audrey Golden, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour. In a large bowl, beat the sugar, yogurt, oil, egg whites and egg until well blended. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually beat into yogurt mixture until blended. Stir in pears and pecans., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 264 calories, Fat 9g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 291mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
PEAR SPICE CAKE WITH PECAN PRALINE TOPPING
Steps:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
- Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
- Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. 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.
PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING
Found this tasty adaptation of a circa 1992 Gourmet magazine recipe on www.joythebaker.com , a delightful blog up for an award for Best New Blog of 2009 on www.2009.bloggies.com . Give it a look & see whether you'd give her a vote (I did along with a vote for www.fark.com for the esteemed lifetime achievement award). She's got some tasty recipes for sure. Anyone resurrecting the much maligned American Bundt cake gets a hat tip from me anytime. I plan to make this & halve it immediately after cooling cake but before spooning on topping - will add topping to each half with the best looking one going IMMEDIATELY to dear neighbor's home as I strongly suspect this could become a main meal substitute if allowed to remain in toto in our house, LOL.
Provided by Busters friend
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 18
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.
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- Whisk together flour, white sugar, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon and cloves in a large mixing bowl until well mixed. Add melted butter, sour cream, buttermilk, eggs, vanilla extract and pears stirring with a spoon to mix well. Fold in nuts. Pour into a well sprayed 10 inch bundt pan. Bake in preheated 350 degree oven 60 to 70 minutes checking to make sure cake is done on the inside. Cool for 20 to 25 minutes and remove from pan. Let cool. Combine the topping ingredients mixing well and drizzle over cake.
- Note: You can frost this cake with cream cheese frosting or even caramel frosting would be good if you don't want to use the powdered sugar topping. It would also be good just sprinkled with powdered sugar. I have posted the cream cheese frosting and caramel frosting recipes below for your convenience.
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