Pear Cake With Caramel Glaze Recipes

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.

Steps:

• Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
• Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
• Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
• Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

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!

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.

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.

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.