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.
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 BUNDT CAKE
Make and share this Pear Bundt Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 298.3, Fat 5.5, SaturatedFat 3.1, Cholesterol 47.5, Sodium 409.7, Carbohydrate 56.9, Fiber 1.8, Sugar 28.6, Protein 5.5
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.
ZUCCHINI SPICE BUNDT CAKE
A moist, dense spicy cake--similar to carrot cake. Frost when cool with cream cheese frosting, or serve warm unfrosted for a great breakfast bread.
Provided by Shelly Kelly
Categories Quick Breads
Time 1h20m
Yield 1 full bundt cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
- Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
- Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
- Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.
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 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.
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 CAKE
Make and share this Pear Spice Cake recipe from Food.com.
Provided by The Daycare Lady
Categories For Large Groups
Time 1h15m
Yield 1 bundt cake, 14 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat over to 350°F In a mixing bowl, combine sugar and flour. Beat in eggs. Add vanilla and pear juice. Beat in spices and pears, mix until well incorporated, but still chunky. Fold in by hand, toasted nuts. Pour into greased bundt pan. Bake in oven for 50-60 minutes, or until a tester comes out clean. To make glaze, stir together all ingredients and drizzle over cake while hot.
- Serving suggestions: Serve warm with hot coffee or sliced cold and spread with cream cheese, to make a tea sandwich.
Nutrition Facts : Calories 279.3, Fat 6.8, SaturatedFat 0.9, Cholesterol 39.9, Sodium 18.6, Carbohydrate 50.3, Fiber 2.4, Sugar 26.6, Protein 5.6
More about "pear spiced bundt cake food"
SPICE BUNDT CAKE - HONEST COOKING - RECIPES
From honestcooking.com
10 PEAR CAKE RECIPES TO MAKE THIS FALL | ALLRECIPES
From allrecipes.com
SPICED PEAR BUNDT CAKES WITH SAFFRON CARDAMOM GLAZE
From thesaffronstories.com
SPICED PEAR BUNDT CAKE WITH CARAMEL SAUCE.
From domestikatedlife.com
4-INGREDIENT PEAR BUNDT CAKE ~ SIMPLE SWEET RECIPES
From simplesweetrecipes.com
SPICED PEAR BUNDT CAKE WITH A BRANDY VANILLA GLAZE
From adventuresincooking.com
SPICED ALMOND PEAR CAKE (EASY PEAR CAKE RECIPE) - A BEAUTIFUL PLATE
From abeautifulplate.com
PEAR SPICED BUNDT CAKE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
CHAI SPICED PEAR BUNDT CAKE – THE MERCHANT BAKER
From themerchantbaker.com
GLUTEN FREE PEAR BUNDT CAKE - SMALL FARM BIG LIFE
From smallfarmbiglife.com
MINI PEAR APPLE SPICE BUNDT CAKES - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
PEAR AND CHOCOLATE BUNDT CAKE | RICARDO
From ricardocuisine.com
EASY FRESH PEAR BUNDT CAKE • THE FRESH COOKY
From thefreshcooky.com
SIMPLE SPICED PEAR AND BUTTERSCOTCH CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SPICED PEAR BUNDT CAKES WITH BROWNED BUTTER GLAZE | RECIPE
From barthbakery.com
SPICED PEAR BUNDT CAKE — DAVISON ORCHARDS
From davisonorchards.ca
PEAR AND CARDAMOM SPICE [GLUTEN FREE] BUNDT CAKE - SUSTAINABLE …
From sustainablefoodcenter.org
PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING
From ahintofhoney.com
PEAR SPICED BUNDT CAKE | RECIPE | DESSERTS, SPICE BUNDT CAKE …
From pinterest.ca
PEAR CARDAMOM BUNDT CAKE - TRUE NORTH KITCHEN
From true-north-kitchen.com
MOIST SPICED PEAR CAKE | BAKE OR BREAK
From bakeorbreak.com
PEAR BUNDT CAKE & CARAMEL SAUCE | RHODES FOOD GROUP
From rhodesquality.com
PEAR BUNDT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PEAR SPICED BUNDT CAKE - BETTYCROCKER.COM
From bettycrocker.com
FRESH PEAR BUNDT CAKE WITH CREAMY VANILLA GLAZE - FOOD NEWS
From foodnewsnews.com
SPICED ALMOND PEAR CAKE + CARAMEL SAUCE - THE TOASTED PINE NUT
From thetoastedpinenut.com
PEAR BUNDT CAKE WITH VANILLA BROWN BUTTER GLAZE | NEIGHBORFOOD
From neighborfoodblog.com
PEAR APPLE SPICE BUNDT CAKE - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
POIRES AU CHOCOLAT: SPICED CARAMEL AND PEAR BUNDT CAKE
From poiresauchocolat.net
PEAR-SPICE BUNDT CAKE - PLAIN.RECIPES
From plain.recipes
SPICED PEAR SOUR CREAM BUNDT CAKE - $5 DINNERS
From 5dollardinners.com
PEAR BUNDT CAKE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
EASY OLD-FASHIONED PEAR CAKE - MARGIN MAKING MOM®
From marginmakingmom.com
PEAR SPICED BUNDT CAKE | RECIPE | DESSERTS, BUNDT CAKES RECIPES, …
From pinterest.com
SPICED PEAR BUNDT CAKE | BUNDT CAKE, YUMMY FOOD, BAKING
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love