CARAMEL-GLAZED PEAR CAKE
Bake this caramel-glazed pear cake as a fitting dessert to end a fall meal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, gently toss pears and 1 tablespoon granulated sugar; let stand 5 minutes.
- Meanwhile, in another bowl, mix flour, baking soda and salt. In large bowl, beat eggs, 2 cups of the granulated sugar, the oil and 2 teaspoons of the vanilla with electric mixer on medium speed until blended. Gradually add flour mixture, beating on low speed until blended. Fold in pears and pecans. Pour batter into pan.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack.
- In 1-quart heavy saucepan, heat butter, brown sugar, remaining 1/4 cup granulated sugar and the whipping cream to boiling over high heat, stirring constantly; boil 1 minute without stirring. Remove from heat; stir in remaining 1 teaspoon vanilla. Cool until slightly thickened. Drizzle glaze over warm cake. Let stand until set.
Nutrition Facts : Calories 650, Carbohydrate 73 g, Fat 5 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg
SPICED PEAR CAKE WITH CARAMEL GLAZE
One of my goals for the new year was to waste less food by using up what I have. I had two ripe pears that had been meant for a salad, and some pear paste leftover from the holidays. So I got a box of cake mix and doctored it up using what I had. Turned out flavorful, rich, and moist.
Provided by Gretchen ***
Categories Cakes
Time 50m
Number Of Ingredients 15
Steps:
- 1. Stir dry spices into cake mix. Peel and chop pears. Set aside.
- 2. Preheat oven to 350, and spray cake pan generously with Baker's Joy.
- 3. Add pear paste, ginger paste, oil, water and eggs to mix. Beat until combined. Gently stir in pears.
- 4. Pour batter into cake pan, and bake according to directions on box. I used a Bundt pan so approximately 38-44 minutes or until toothpick inserted comes out clean. Cool on wire rack for 30 minutes before inverting onto serving platter.
- 5. Make your glaze: Melt butter, brown sugar, and milk in saucepan, whisking constantly until it begins to boil. Remove from heat and cool 10 minutes.
- 6. Add sugar and vanilla. Whisk vigorously until combined. Pour over cake. Enjoy!
SALTED CARAMEL PEAR CAKE
Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. Serve with a cup of tea.
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 27
Steps:
- Heat oven to 195C/175C fan/gas 5 ½. Butter and line the base of three 20cm round cake tins. Add the grated ginger to the grated pear and push down with a wooden spoon to squeeze out as much juice as possible.
- Mix the flours, spices, baking powder and 1 tsp salt in a bowl. In a stand mixer, vigorously whisk the eggs and sugars for 3 mins until thick and frothy. Slowly pour in the oil in a steady stream. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt, until incorporated. Mix in the grated pear (for no longer than 20 secs). Divide the mixture between the tins and bake for 25-30 mins or until a skewer inserted comes out dry.
- For the caramel, heat the pear juice and perry in a pan until reduced to about 50ml. Add the sugar and butter and whisk to a smooth caramel, then add the cream and whisk again until smooth. Add sea salt to your taste - I'd go for a generous pinch, so that the caramel is still fruity and sharp but has a little saltiness to it - then allow to cool slightly to just warmer than room temperature.
- To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pan of boiling water, then whisk until the sugar dissolves and the mixture is no longer gritty. Put the bowl in the mixer, then whisk until soft peaks form and the bowl returns to room temperature. Switch to the paddle attachment, then add the butter, one spoonful at a time. Add the tahini, vanilla and a pinch of salt, and beat to a light, fluffy icing.
- Place the bottom layer of sponge on a platter or cake stand, then top with a layer of the buttercream and scatter over a third of the chopped pear. Repeat with the next two layers. To ice the cake, do an intial layer all over, chill in the fridge for 20 mins, then use the remaining icing to cover everything. Use a stepped spatula to spread it out evenly. Pour the caramel over the top of the cake, and allow it to drip down the sides. Scatter with toasted buckwheat, dehydrated pear and rosemary, if you like.
Nutrition Facts : Calories 743 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 66 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium
CARAMEL-GLAZED PEAR CAKE
Make and share this Caramel-Glazed Pear Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h28m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- To make cake:.
- Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
- Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.
- Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended.
- Fold in pears, chopped pecans, and vanilla extract.
- Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean.
- Remove from pan, and drizzle Caramel Glaze over warm cake.
- To make the glaze:.
- Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.
Nutrition Facts : Calories 740.5, Fat 42.1, SaturatedFat 9.3, Cholesterol 68.4, Sodium 396.3, Carbohydrate 88, Fiber 4, Sugar 58.7, Protein 6.7
PEAR CAKE WITH CARAMEL GLAZE
Make and share this Pear Cake With Caramel Glaze recipe from Food.com.
Provided by Bayhill
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
- In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
- In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
- Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
- Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
- Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
- Spoon Caramel Glaze over cake.
- Caramel Glaze:.
- In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
- Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.
Nutrition Facts : Calories 6785.7, Fat 363.5, SaturatedFat 70.2, Cholesterol 760.8, Sodium 2731.8, Carbohydrate 853, Fiber 46, Sugar 577, Protein 68.2
QUICK & EASY CARAMELIZED PEARS
Seasonal fruit is the perfect starting point for a memorable meal-ender.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.
Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g
PEAR CAKE WITH CARAMEL GLAZE
Make and share this Pear Cake With Caramel Glaze recipe from Food.com.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h25m
Yield 1 12-cup Bundt, 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Grease and lightly flour a Bundt pan.
- Toast chopped pecans (or walnuts) in a medium-hot iron skillet until nuts are fragrant. Be careful or they will burn. Set aside to cool.
- Cream together the butter, oil, sugar, brown sugar and cinnamon.
- Add eggs one at a time, beating well after each addition.
- In a large bowl, combine the flour, baking soda, and salt. Stir to mix.
- Add to creamed mixture alternately with the buttermilk, starting and ending with the flour mixture.
- Add reserved 3 tablespoons flour to pears and toasted nuts ~ stir to coat; then stir into cake batter.
- Spoon into prepared pan. Bake for 55-60 minutes, or until a toothpick comes out clean when inserted into center of cake.
- Allow to cool for 10 minutes in the pan. Invert onto a wire rack or cake plate. Allow cake to cool completely before slicing. Drizzle with caramel glaze, if desired.
- Caramel Glaze directions:.
- Combine salt, butter, evaporated milk, and brown sugar in saucepan over medium heat.
- Bring to a boil and cook gently (not a hard rolling boil) for 5 minutes.
- Add vanilla; stir, and drizzle over cooled cake.
Nutrition Facts : Calories 405.8, Fat 22.1, SaturatedFat 8.8, Cholesterol 59.6, Sodium 255.9, Carbohydrate 50, Fiber 1.7, Sugar 33.4, Protein 4
CARAMEL GLAZED PEAR CAKE
This is a Recipe from Southern Living Magazine 2002 and My Recipes.com When Fall starts, I always think of Pears as the fruit of the season. So a good Pear Cake and with a carmel Glaze, A good way to start for me.
Provided by Shelia Tucker
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 14
Steps:
- 1. Prep For Cake - Toss togeather the pears and the 1 Tbsp. Sugar: Set Aside and Let Stand for 5 Minutes
- 2. Beat the Eggs, 2 cups of sugar and oil at Medium speed with an electric mixer untill well Blended - Set Aside
- 3. In a Bowl combine flour, salt, and Baking Soda ,
- 4. Add the Flour Mixture to sugar and egg mixture , with mixer on low speed untill blended, Fold in the Pears ,Chopped Pecans and vanilla extract
- 5. Pour Batter into a well greased and floured 10 Inch Bundt Pan.
- 6. Bake in a 350 oven for 1 hour or untill a wooden toothpick inserted in the center of cake comes out clean. Remove from pan and Drizzle Carmel Glaze over the warm Cake.
- 7. To Make Caramel Glaze - Stir togeather Brown Sugar, Butter , and Evaporated Milk in a Saucepan Over Medium Heat
- 8. Bring to a Boiland cook stirring constantly, for 2 1/2 minutes or untill sugar dissolves. Remove from heat and drizzle over warm cake.
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UPSIDE DOWN CARAMEL PEAR CAKE RECIPE | GOOD FOOD
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Servings 6Total Time 1 hr 30 minsCategory Dessert
- Preheat fan-forced oven to 170C (190C conventional). Grease a 20-centimetre cake tin with removable base and line the bottom with baking paper. Put sugar and water in a small saucepan and warm gently until sugar dissolves. Increase the heat and cook until the liquid is a light caramel colour. Pour into the tin and swirl around to cover the base.
- Peel, core and quarter pears and arrange on top of the caramel, with points facing towards the centre.
- Beat eggs with raw sugar, vanilla, orange and lemon zest. Add melted butter. Mix in flour. Place spoonfuls of batter over the top of the pears and gently spread, so as not to disturb the pears.
- Bake in oven for 30-40 minutes or until the cake is set in the centre. Remove from oven and turn out on to a plate while the cake is still hot.
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