Best Butter Pear Cake Recipes

BROWN BUTTER PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
• Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

APPLE N PEAR BUTTER SPICE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Prepare your baking pan with butter and then flour. This cake will make a 9" tube cake or 13x9 pan.
• 2. Cream butter and sugar until fluffy about 5 minutes. Add egg and mix until combined.
• 3. In a separate bowl combine raisins and pecans. Toss in 2 tablespoons flour until coated.
• 4. In another bowl combine the rest of the flour, salt, baking soda, cloves, cinnamon, and nutmeg.
• 5. Slowly add flour mixture to butter mixture and mix until combined. Add apple n pear butter until well combined. Stir in raisin mixture.
• 6. Pour batter into prepared pan and bake 35 minutes or until toothpick comes out clean.
• 7. For glaze: Melt butter in a medium skillet. Add sugar, whipping cream, and salt. Cook and stir on medium-low heat until blended about 2 minutes. Increase heat until boiling with small air bubbles covering surface. Remove from heat and cool until thickened. Spoon over cake.

PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE

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.

PEAR UPSIDE DOWN CAKE WITH ORANGE BUTTER SAUCE

Steps:

• Peel, halve, and core the pears; set aside.
• Preheat the oven to 350°F Put ¼ cup of the butter into a 10 x 6 inch baking pan and place into the oven as it preheats. Remove from the oven when the butter is melted.
• Sprinkle the brown sugar evenly over the melted butter. Arrange the pears in a single layer over the brown sugar with the cut side down.
• In a large bowl, cream the remaining ½ cup butter with the granulated sugar, egg, and vanilla. Mix in the baking powder and salt. Add the flour alternately with the milk, mixing until the batter is smooth.
• Pour the mixture evenly over the pears. Bake for 45 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Invert while warm onto a serving plate and serve warm with the orange butter sauce.
• While the cake bakes, make the sauce. Combine the orange juice, cornstarch, sugar, butter, and ginger in a small saucepan. Heat to boiling over medium high heat, stirring. Cook, stirring, until thickened. Remove from the heat. Makes 6 servings.
• The Great Holiday Baking Book.

COOKIE BUTTER AND PEAR SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray.
• Combine spice cake mix, 1 cup water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Add sweetened condensed milk, 1/4 cup cookie butter, 1 tablespoon vanilla extract, and pumpkin pie spice. Increase speed to medium and beat until batter is smooth, about 2 minutes.
• Arrange slices from 1 pear on the bottom of the prepared pan. Pour batter on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Allow to cool completely, about 30 minutes.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Stir in remaining pear slices, 1/3 cup water, 1/4 cup honey, and cinnamon whiskey. Cook until pears are soft and the water has evaporated, 8 to 10 minutes. Remove from heat and let cool.
• Combine cream cheese, heavy cream, confectioners' sugar, 3/4 cup cookie butter, 1/2 cup butter, 2 teaspoons honey, and 1 teaspoon vanilla extract in the bowl of a stand mixer fitted with the paddle attachment; beat until frosting is slightly stiff, 10 to 20 minutes.
• Remove sides of the springform pan to release cake. Slice into three even layers; transfer middle and top layer to a flat work surface. Invert bottom layer and peel off base so pear slices are facing upward. Cover with middle cake layer; arrange pear and honey mixture evenly on top. Add top cake layer.
• Spread frosting over the top and sides of the cake.

BUTTER PEAR CAKE

Steps:

• Coat a 9 x 13 inch baking dish with cooking spray. In a small bowl, toss the pears with the cardamom, and set aside.
• With your mixer fitted with the paddle attachment, combine the mlk, yeast, sugar, salt, egg and flour. mix on medium until a smooth dough has formed. Add 2 tablespoons of butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6-8 minutes.
• Scrape the dough into the prepared baking dish. With greased hands, spread evenly in baking dish. Cover with plastic wrap, set in a warm location, and let rise for approximately 45 minutes, until doubled.
• Heat the oven to 350 degrees F. Sprinkle the pears over the top of the dough.
• To make the topping, with your mixer, cream together the butter, cream cheese, sugar and salt. Add the eggs one at a time, beating well. Add vanilla and corn syrup. Then add the flour. Dollop this mixture over the pear covered dough.
• Bake for 40-45 minutes, or ntil he center is slightly set bt stll jiggl. Let cool on cooling rack. Sprinle with powdered sugar and toasted almonds prior to serving.

BUTTER PEAR CAKE

Steps:

• Coat a 9-by-13-inch baking dish with cooking spray.
• In a small bowl, toss the pear with the cardamom, then set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the milk, yeast, sugar, salt, egg and flour. Mix on medium until a smooth dough has formed. Add 2 tablespoons of the butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6 to 8 minutes.
• Scrape the dough into the prepared baking dish and, using greased hands, spread over the bottom of the pan. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
• Heat the oven to 350°F Sprinkle the pears over the top of the dough.
• To make the topping, in the bowl of an electric mixer, cream together the butter, cream cheese, sugar and salt. One at a time, add the eggs, beating until well mixed. Stir in the vanilla and corn syrup, then mix in the flour. Dollop this mixture over the pear covered dough.
• Bake for 40 to 45 minutes, or until the center is slightly set but still jiggly. Allow to cool. Sprinkle with powdered sugar and toasted almonds to serve. Refrigerate any leftovers.