Best Apple And Pear Cake Recipes

APPLE, PEAR, AND CRANBERRY COFFEE CAKE

Steps:

• Prepare the topping:
• Combine all streusel ingredients in a bowl and mix until the butter is incorporated. Do not overmix-you want a crumbly texture. Set aside.
• Assemble the cake:
• Grease an 8- inch round spring-form pan with butter. Set aside.
• Toss the apples, pear, brown sugar, and zest together in a small bowl and set aside.
• Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Divide the dough in two equal pieces, dust with more flour and quickly shape them into rough balls.
• Press the first piece of dough into the spring-form pan.
• Top with half of the apple and pear mixture, then sprinkle half of the streusel topping over it. Repeat with the next layer of dough, apple and pear mixture, and streusel.
• Allow the cake to rest for 60 minutes.
• Preheat the oven to 350°F.
• Bake the cake in the middle of the oven for 55 minutes.
• Allow to sit for about 15 minutes, then remove it from the spring-form pan.
• Allow to cool before serving.

APPLE AND PEAR BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9" or 10" bundt pan with oil or butter.
• Sprinkle diced apples, pears and raisins with the sugar, set aside.
• In a small bowl, mix the flour, baking powder, salt, cinnamon, cloves and nutmeg.
• In a large bowl, beat the eggs; add the oil, vanilla and pecans.
• Stir the flour mixture into the egg mixture, mix well. Add the apples, pears and raisins.
• Spread batter into the prepared bundt pan.
• Bake for 55 to 60 minutes, or until the top springs back when lightly touched. Cool in pan for 10 minutes; turn out onto a wire rack and let cake fininsh cooling. Sprinkle with confectioners' sugar. (Tip: If you want to frost your cake, a sour cream frosting is very nice.).

PEAR AND APPLE COFFEE CAKE WITH WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil.
• Stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.
• Pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. Stir walnut mixture into butter mixture.
• Stir pears, apples, and lemon juice together in a bowl.
• Beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. Whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter.
• Pour 1/2 the batter into the springform pan. Spread pears and apples in a layer over the batter. Pour remaining 1/2 the batter over apples and pears; top with walnut mixture.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. Cool for 1 hour.

PEAR AND APPLE COFFEE CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan. In a large bowl, cream 1/2 cup butter and the sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apple and pear. Transfer to prepared pan. , For topping, combine brown sugar, remaining 2 tablespoons butter and the cinnamon in a small bowl; mix with a fork until crumbly. Stir in nuts. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool slightly in pan on a wire rack.

APPLE AND PEAR CAKE

Steps:

• Preheat the oven 180C/ 350F/Gas4. Grease and line the base of a 23cm round, deep cake tin.
• Cut the apples and pears into slices and toss with ½ the cinnamon and set aside.
• Crumble:
• 1. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
• 2. Add the remaining cinnamon and sugar; mix well and set aside.
• Cake:
• 1. Beat the butter and sugar in a large bowl until pale.
• 2. Add the remaining ingredients and beat until combined.
• 3. Pour the mixture into the cake tin, place fruit slices on the top and sprinkle with the crumble mixture.
• Bake for 50-55 minutes in the middle of the oven until firm and golden.
• Cool in the tin before transferring to a wire rack.
• Serve warm, or cold with a generous helping of creamy custard.

CINNAMON APPLE AND PEAR CRUMBLE CAKE WITH CUSTARD

Steps:

• 1. Preheat the oven 180C/ 350F/Gas5. 2. Cream the butter and sugar in a bowl with wooden spoon, add the egg yoke, 1/2 the liquor and biscuits and mix well. 3. Mix the rice pudding with the vanilla extract and divide between 4 ramekins. 4. Place a peach half, cut side up, on the top of the rice and spoon the amaretto mixture into the hole where the stone was. Drizzle over the remaining amaretto. 5. Place in the middle of the oven and bake for 8-10 minutes, until the top is lightly golden and bubbling. How to serve: Sit the ramekin on a small plate with a couple of amaretto biscuits on the side.

FRESH APPLE AND PEAR SKILLET CAKE (GLUTEN FREE)

Steps:

• Place a rack in the center of the oven and preheat the oven to 350F. Place 2 tablespoons of the butter in a 10 inch cast iron skillet and melt the butter over low heat. Remove the skillet from the heat and stir in the brown sugar. Using a spatula, press the butter and brown sugar mixture evenly over the bottom of the skillet. Arrange the apple and pear slices on top of the brown sugar mixture, pressing them into it. Set the skillet aside.
• Place the cake mix, pudding mix, cider, eggs, cinnamon, cloves, and the remaining 4 tablespoons butter in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2-2 minutes longer, scraping down the side of the bowl again, if needed. Pour the batter into the skillet over the apples and pears, smoothing the top with the rubber spatula, and place the skillet in the oven.
• Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 25-30 minutes. Transfer the skillet to a wire rack and let the cake cool for 5 minutes. Run a sharp knife around the edge of the cake and invert it onto a serving plate. Serve the cake warm.

APPLE AND PEAR CAKE

Steps:

• Heat oven to 350ºF.
• Beat cake mix, dry pudding mix, eggs, apple juice, water, oil and 1/4 cup milk in large bowl with mixer until blended. Stir in pears and apples.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely.
• Meanwhile, cook nuts and granulated sugar in small skillet on medium heat 5 min. or until sugar is melted and nuts are evenly glazed with sugar syrup, stirring frequently. Cool.
• Transfer cake to plate. Whisk powdered sugar and remaining milk until blended; drizzle over cake. Sprinkle with nuts. Let stand until glaze is firm.