Pear Cake With Cinnamon Buttercream Frosting Recipes

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
• For frosting:
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
• Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.

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.

Steps:

• In a small saucepan, combine juice, brown sugar and ginger. Cook and stir over medium heat until sugar is dissolved; remove from heat. Stir in vanilla. Place pears in a bowl or shallow dish; pour juice mixture over pears and turn to coat. Cover and refrigerate at least 4 hours., Meanwhile, preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a small bowl, combine milk and vinegar; let stand 5 minutes until curdled. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. , Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., Drain pears, reserving marinade; pat dry. For frosting, in a large bowl, beat butter, 2 tablespoons reserved marinade, vanilla and, if desired, food coloring until blended. Beat in confectioners' sugar alternately with enough milk to reach spreading consistency., To assemble cake, using a long serrated knife, cut each cake in half horizontally. Place 1 cake layer on a serving plate; brush with 1/4 cup reserved marinade. Top with 2/3 cup pears. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers, ending with remaining cake layer. Frost top and sides of cake with 2 cups frosting. Pipe remaining frosting around top and bottom edges. Sprinkle pomegranate seeds over top of cake. Refrigerate at least 2 hours before serving.

Steps:

• Make spice cake:
• Preheat oven to 350°F with rack in middle. Butter and flour cake pans.
• Whisk together flour, baking powder, salt, and spices in a large bowl. Stir together milk and vanilla in a small bowl.
• Beat butter and sugars with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with milk mixture (begin and end with flour mixture) and mixing until just combined.
• Divide batter among pans, smoothing tops, then rap pans once or twice on counter to eliminate any air bubbles. Bake until pale golden and a wooden pick inserted into center of cakes comes out clean, 25 to 30 minutes. Cool in pans on racks 10 minutes. Run a thin knife around edge of pans, then invert cakes onto racks. Reinvert and cool completely.
• Caramelize pears:
• Peel and core pears, then coarsely chop.
• Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté pears, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Stir in sugar, lemon juice, and brandy and cook over high heat, stirring, until juices are deep golden and pears are tender, about 5 minutes.
• Make buttercream:
• Beat egg whites with cream of tartar and salt using cleaned beaters at medium speed until they just hold soft peaks. Add maple sugar a little at a time, beating, then continue to beat until whites just hold stiff peaks.
• Boil maple syrup in a small heavy saucepan over medium heat, undisturbed, until it reaches soft-ball stage (238 to 242°F on candy thermometer), 3 to 7 minutes.
• With mixer at low speed, immediately pour hot syrup in a slow stream down side of bowl into egg whites, then beat at high speed, scraping down side of bowl occasionally with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue be fully cooled before proceeding.)
• At medium speed, add butter 1 tablespoon at a time, beating well after each addition. (If buttercream looks soupy after some butter is added, meringue is too warm: Chill bottom of bowl in an ice bath for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come together before beating is finished.)
• Assemble cake:
• Put 1 cake layer on a serving plate, then spread with 3/4 cup buttercream and top with half of pear filling. Top with second cake layer, 3/4 cup buttercream, and remaining pear filling. Top with remaining cake layer, then frost top and sides of cake with remaining buttercream.