PEAR-PECAN UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down.
- Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time.
- With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes.
- Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired.
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
HONEY-GLAZED PEAR UPSIDE-DOWN CAKE
This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings. Let the oohs and aahs begin.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 95 milligrams, Sugar 45 grams, TransFat 1 gram
PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.
- Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.
- With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.
- Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
- Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it's ready.
- Whisk in brown sugar until it dissolves. Whisk in confectioners' sugar, cream, vanilla and salt until you've got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 8 grams, Carbohydrate 76 grams, Fat 24 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 341 milligrams, Sugar 45 grams, TransFat 1 gram
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
GLAZED PEAR AND PECAN CAKE
Categories Cake Mixer Egg Fruit Nut Dessert Bake Pear Pecan Fall Winter Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter 13x9-inch baking pan. Dust pan with flour. Using electric mixer, beat 2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes. Combine dry ingredients in medium bowl. Reserve 1/4 cup dry ingredients; mix remaining dry ingredients into egg mixture. Toss pears, pecans and dried pears with reserved dry ingredients to coat. Mix into batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour.
- Meanwhile, combine remaining 2 cup sugar, pear nectar and whipping cream in heavy small saucepan. Stir over high heat until sugar dissolves. Boil until thick, about 20 minutes. Spoon 1/2 cup glaze over hot cake. Let cool completely. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover remaining glaze and chill.)
- Rewarm glaze in heavy small saucepan over low heat. Cut cake into squares. Spoon glaze over and serve.
GLAZED PEARS
Make and share this Glazed Pears recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, mix the lemon juice with 2 cups of water.
- Core the pears, slice them lengthwise into wedges, then chop into bite size pieces. Place the pears into the lemon water as your work, to prevent them from turning brown.
- Drain pears and pat dry with paper towels.
- In a large skillet, melt butter. Add the pears and cook over medium heat until the juices are released, about 10 minutes, stirring occasionally. Sprinkle the sugar over the pears, and keep cooking until the juices are absorbed, and the pears are glazed. Watch carefully so as not to burn the pears.
- Sprinkle pears with lemon juice and cook just a little longer. Taste and adjust with more lemon, if needed. Enjoy!
GLAZED PEAR SHORTCAKES
Family and friends will savor every last crumb of this lickety-split dessert. The pound cake absorbs the apricot flavor and the warm sweetness of the pears. Special enough to serve company-and cute, too! -Fran Thomas, St. James City, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small cast-iron skillet, saute pears in butter until tender. Remove from the heat; stir in spreadable fruit. , Place cake slices on 4 dessert dishes; top with pear mixture, walnuts and whipped topping.
Nutrition Facts : Calories 256 calories, Fat 14g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 161mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein.
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