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.
OLD FASHIONED PEAR SPICE CAKE [WITH CREAM CHEESE FROSTING]
Make and share this Old Fashioned Pear Spice Cake [with Cream Cheese Frosting] recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In the large bowl of an electric mixture, combine sugar, oil, baking powder, baking soda, cinnamon, ginger salt and flour.
- Mix to blend; then beat at medium-high speed for 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Using a rubber spatula, fold pears and nuts into batter.
- Spread in an ungreased 9 by 13 inch baking pan.
- Bake in a 350 oven until a wooden pick inserted in center comes out clean. (50-55 minutes).
- Let cool in pan on a wire rack.
- Meanwhile, prepare Cream Cheese Frosting.
- For frosting:.
- Beat [butter, cream cheese and vanilla] until fluffy.
- Gradually beat in powdered sugar until frosting is of good spreading consistency.
- Spread frosting over cool cake.
PEAR SPICE CAKE W/CREAM CHEESE FROSTING & PECAN PRALINE TOPPING
Steps:
- Position rack in center of oven and preheat to 350 degrees. Butter two 9" cake pans, and line bottoms with parchment paper. Mix dry ingredients for cake in a large bowl. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 min. To the dry mixture, add pear nectar, eggs, molasses and crystallized ginger, then add brown butter. Using an electric mixer, beat batter 2 min on medium speed. Fold in pears. Pour batter into prepared pans. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 25 min. Layers will be very thin. Cool cake in pans on racks for 15 min. Shake pans gently to be sure cake is free (run knife around edge if necessary), dump out and turn back onto parchment side, finish cooling on racks. Meanwhile, make frosting by beating cream cheese and butter until light and fluffy. Add powdered sugar 1 cup at a time until most of it is incorporated. Taste for sweetness, adjust to taste. Add sour cream, beat until incorporated. Add vanilla, beat until frosting is light and fluffy. Cover and chill for at least 1 hour. (Can be made 1 day in advance.) Peel parchment off, torte layers. Place first layer on cake board or serving platter. Put a layer of frosting on. Repeat with next two layers, then put the last layer of cake on top, smooth side up (no crumbs!). Do not frost top. Frost sides of cake smooth, then pipe an edge around the top to hold the praline topping. Cover and chill for at least 4 hours or overnight. Shortly before serving, make topping by stirring butter, brown sugar and heavy cream in a heavy medium saucepan over medium-high heat until smooth. Boil 3 min, stirring often. Stir in pecan halves. Take cake out of fridge, spoon warm topping into center. Serve immediately for gooey texture, or later for a more southern praline texture.
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.
PUMPKIN-PECAN SPICE CAKE
I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. -Joyce Platfoot, Wapakoneta, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the wafers, pecans and butter until crumbly. Press into three greased and floured 9-in. round baking pans. , For cake, in another large bowl, beat the cake mix, pumpkin, eggs and butter; beat on low speed for 30 seconds. Beat on high for 2 minutes. Spread over crust in each pan. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For filling, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. , Spread filling between layers (crumb side down) and on the sides and top of cake. Spread caramel topping over top, allowing some to drip down the sides. Garnish with pecan halves. Store in refrigerator.
Nutrition Facts : Calories 614 calories, Fat 36g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 471mg sodium, Carbohydrate 72g carbohydrate (56g sugars, Fiber 2g fiber), Protein 4g protein.
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 CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING
Categories Cake Citrus Dairy Fruit Nut Dessert Bake Christmas Thanksgiving Rosh Hashanah/Yom Kippur Cream Cheese Lemon Pear Walnut Fall Winter Honey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 20
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.
PECAN SPICE LAYER CAKE WITH CREAM CHEESE FROSTING
Categories Mixer Citrus Dairy Egg Nut Dessert Bake Easter Wedding Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 25
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
- Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
- Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined.
- Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
- Make frosting:
- Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
- Assemble and frost cake:
- Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
PECAN CREAM CHEESE FROSTING
Make and share this Pecan Cream Cheese Frosting recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
- Gradually add powdered sugar, beating at low speed until blended.
- Beat at high speed until smooth; stir in pecans.
Nutrition Facts : Calories 1040.1, Fat 62.5, SaturatedFat 28.7, Cholesterol 123.4, Sodium 332.7, Carbohydrate 118.7, Fiber 2.6, Sugar 112.7, Protein 7
PECAN PRALINE TOPPING
This is a wonderful caramel/butterscotch type sauce that is wonderful served over a dish of ice cream, sliced bananas, french toast for Recipe #304363, and delicious on a warm slice of fruit pie, especially apple pie! For an adult treat, add a shot of rum when incorporating the pecans. Endless possibilites!
Provided by 2Bleu
Categories Dessert
Time 6m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
- Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
- Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.
Nutrition Facts : Calories 195.2, Fat 17.6, SaturatedFat 5.8, Cholesterol 23, Sodium 54.9, Carbohydrate 9, Fiber 1.3, Sugar 7.4, Protein 1.4
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