FRESH PEAR CAKE
This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
Provided by Barbara
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 67.3 g, Fat 19.5 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 371 mg, Sugar 39.3 g
FRESH PEAR CAKE
When pears are in season, I love to make this family favorite. It's moist and keeps well, and makes a wonderful dessert as well as a breakfast or brunch cake.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine the flour, cinnamon, salt and baking soda; add to egg mixture and mix well. Stir in pears and vanilla. (The batter will be stiff.) , Spoon into a greased and floured 10-in. tube pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before inverting onto a serving plate. , In a small bowl, combine the confectioners' sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely.
Nutrition Facts : Calories 424 calories, Fat 22g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 240mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH PEAR CAKE
Make and share this Fresh Pear Cake recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h35m
Yield 20-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease and flour a 10" bundt pan.
- Sift sugar, flour, baking soda, salt, cinnamon, cloves, and allspice together in large bowl.
- Add oil, eggs, vanilla and pears.
- Mix well.
- Pour mixture into prepared pan and bake for 1 and 1/4 hours or until done.
Nutrition Facts : Calories 317.1, Fat 17.3, SaturatedFat 2.4, Cholesterol 31.7, Sodium 280.3, Carbohydrate 38.5, Fiber 1.4, Sugar 22.6, Protein 3
AUNT JOSEPHINE'S FRESH PEAR CAKE
This dense, moist, creamy-sweet pear cake was the signature dessert of my great-great aunts, Beth and Josephine. It was lost for several years. During that time we tried several different pear cake recipes, but none came close to this one. Now that it has been found again (and slightly updated), I want to share it with all of you, so that everyone can enjoy it! With love, Sarah.
Provided by Sarah
Categories Desserts Cakes Bundt Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
- Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
- Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.
Nutrition Facts : Calories 529.1 calories, Carbohydrate 57.1 g, Cholesterol 55.8 mg, Fat 31.6 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 3.3 g, Sodium 395 mg, Sugar 24.2 g
PEAR SAUTEED WITH RED BEER, FRESH GINGER CAKE, AND RED BEERSORBET
Steps:
- Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean.
- Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving.
- Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve.
FRESH APPLE AND PEAR SKILLET CAKE (GLUTEN FREE)
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 10
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.
FRESH PEAR UPSIDE DOWN CAKE
This is a nice little cake. I have no idea where it came from. I clipped it from somewhere years ago.
Provided by Countrywife
Categories Dessert
Time 1h
Yield 1 8inch cake
Number Of Ingredients 13
Steps:
- Combine butter and sugar in 8-inch cake pan.
- Melt butter over low heat and spread evenly over bottom of pan.
- Pare fruit and slice lengthwise.
- Remove core and slice thinly lengthwise.
- Arrange slices in a circle in pan and sprinkle with nutmeg.
- Beat egg yolks well.
- Add syrup and beat more.
- Stir in vanilla and melted shortening.
- Sift together and stir in flour, baking powder and salt.
- Stir in bran.
- Beat egg whites until stiff but not dry and fold into batter.
- Spread over pears.
- Bake at 350°F for 45 minutes.
- Cool 10 minutes and turn out onto plate while still very warm.
- Serve with whipped or ice cream (optional).
Nutrition Facts : Calories 2376.4, Fat 49.5, SaturatedFat 21.4, Cholesterol 484.1, Sodium 1747.2, Carbohydrate 486.2, Fiber 18.7, Sugar 188.7, Protein 30.5
FRESH APPLE OR FRESH PEAR CAKE (NOTE: YOU CAN ALSO SUBSTITUTE MANY DRIED FRUITS IN PLACE OF THE FRESH FRUITS -- THIS IS A VERY VERSATILE NON-TRADITIONAL FRUIT CAKE RECIPE) RECIPE - (5/5)
Provided by mikeimmell
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease and flour a bundt pan, tube pan, or 2 loaf pans. In a large mixing bowl mix the flour, sugar, salt, baking soda, cinnamon if you are using this optional ingredient, chopped pecans or walnuts, and the fresh apples or fresh pears. Make a well in the center of the dried ingredients and set aside. In another bowl add the cooking oil or applesauce if you are substituting that for the oil, eggs, and the vanilla and with a whisk beat well until thoroughly blended. Pour the liquid ingredients into the center well of the dried ingredients. With a large spoon stir until all of the liquid ingredients have been well blended and incorporated into the dry ingredients. Do not be alarmed, this is a very heavy cake batter and you cannot use an electric mixer when adding the liquid ingredients to the dry ingredients. You must mix this by hand. Press the cake batter into the greased and floured bundt pan, tube pan, or divide evenly between the 2 loaf pans. Bake at 350 degrees for approximately 1 hour. The cake is done when a toothpick inserted into the center of the cake comes out clean. This cake will have a golden brown outside crust which is slightly thicker than a normal cake. This is normal. You can serve this cake plain without an icing, or you may dust the cake with powdered sugar, or drizzle with an icing made from powdered sugar, milk, and vanilla. **SPECIAL INSTRUCTIONS FOR USING DRIED FRUITS INSTEAD OF THE FRESH APPLES OR FRESH PEARS. 2 cups of chopped dried cherries, apricots, pineapple, cranraisins, dates, or any other dried fruit of your choice can be substituted for the fresh apples or pears. Simply chop the dried fruit of your choice into small pieces and cover with water, apple juice, or apple cider and let them hydrate several minutes before adding them to the dry ingredients. Discard the excess liquid before you add the dried hydrated fruits to the dry ingredients. You may also substitute candied cherries and pineapples which are available for baking at Thanksgiving and Christmas from your local supermarkets. No need to hydrate these, simply chop them into small pieces and add them to the dry ingredients. Use 1 cup of candied cherries and 1 cup of candied pineapple in place of the fresh apples or fresh pears.
FRESH PEAR CAKE FROM ALLRECIPES.COM
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.
AUNT JOSEPHINE'S FRESH PEAR CAKE
"This dense, moist, creamy-sweet pear cake was the signature dessert of my great-great aunts, Beth and Josephine. It was lost for several years. During that time we tried several different pear cake recipes, but none came close to this one. Now that it has been found again (and slightly updated), I want to share it with all of you, so that everyone can enjoy it! With love, Sarah."
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®) with cooking spray; dust lightly with flour.
- Mix flour, baking soda, sea salt, allspice, cinnamon, and cloves together in a bowl.
- Beat sugar and grapeseed oil together in a separate bowl until creamy; stir in eggs. Stir flour mixture into sugar mixture; add pears. Blend batter with an electric mixer until thickened, about 3 minutes. Fold pecans into the batter and mix by hand until batter is well blended, about 2 more minutes. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Loosen cake from pan by gently running the edge of a knife between cake and pan; let cool in pan for 20 minutes. Place a cake plate upside-down atop cake and flip pan to turn cake onto plate.
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