Apple And Pear Bundt Cake Recipes

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APPLE BUNDT CAKE



Apple Bundt Cake image

This is a good wholesome cake, especially nice for the fall.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 13

2 cups apples - peeled, cored and diced
1 tablespoon white sugar
1 teaspoon ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 cups white sugar
1 cup vegetable oil
¼ cup orange juice
2 ½ teaspoons vanilla extract
4 eggs
1 cup chopped walnuts
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
  • In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
  • Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
  • Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 523.5 calories, Carbohydrate 66.3 g, Cholesterol 62 mg, Fat 26.7 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 3.5 g, Sodium 243.3 mg, Sugar 40.1 g

PEAR SPICED BUNDT CAKE



Pear Spiced Bundt Cake image

We added pureed pears and pumpkin pie spice to cake batter to create a moist and flavorful cake.

Provided by By Deborah Harroun

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 14

3 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
5 ripe pears
3/4 cup vegetable oil
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
1/4 cup butter
1/2 cup packed brown sugar
1/4 teaspoon salt
1/3 cup whipping cream
1 cup powdered sugar

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
  • Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
  • In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
  • In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
  • Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
  • Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
  • To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.

Nutrition Facts : ServingSize 1 Serving

APPLE AND PEAR BUNDT CAKE



Apple and Pear Bundt Cake image

When pie isn't what you want and cake seems to sweet, try this tasty apple and pear bundt cake that is full of flavor. Makes a wonderful ending to a delicious dinner!

Provided by Feast Your Eyes

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/2 cups apples, peeled, cored and diced (Golden Delicious, McIntosh, Granny Smith, or your favorite)
1 1/2 cups pears, peeled, cored and diced
1 cup raisins
2 cups white sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon clove
1/2 teaspoon nutmeg
4 eggs
1 cup vegetable oil
2 teaspoons vanilla
1 cup pecans, chopped
1/4 cup powdered sugar, for dusting

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.).

Nutrition Facts : Calories 840.8, Fat 40.2, SaturatedFat 5.3, Cholesterol 105.8, Sodium 320.4, Carbohydrate 115, Fiber 5.1, Sugar 70.9, Protein 10

APPLE PEAR CAKE



Apple Pear Cake image

When my sister Catherine made her apple cake for me, I knew I needed the recipe. When I made it, I added some pears from the trees on our acreage. The resulting apple pear cake is so moist and tastes so good. Now every time I make it, people want my recipe. -Mary Ann Lees, Centreville, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 15 servings.

Number Of Ingredients 19

2 cups shredded peeled tart apples
2 cups shredded peeled pears
2 cups sugar
1-1/4 cups canola oil
1 cup raisins
1 cup chopped pecans
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
3 cups confectioners' sugar
1/4 cup butter, softened
2 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture. , Pour into a greased 13x9-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.

Nutrition Facts : Calories 613 calories, Fat 30g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 306mg sodium, Carbohydrate 84g carbohydrate (60g sugars, Fiber 3g fiber), Protein 5g protein.

PEAR BUNDT CAKE



Pear Bundt Cake image

Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. -Veronica Ross, Columbia Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 5

1 can (15 ounces) reduced-sugar sliced pears
1 package white cake mix (regular size)
2 large egg whites, room temperature
1 large egg, room temperature
2 teaspoons confectioners' sugar

Steps:

  • Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 232mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

PEAR BUNDT CAKE



Pear Bundt Cake image

Make and share this Pear Bundt Cake recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cups granulated sugar
1/4 cup butter, softened
2 large eggs
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 1/4 cups 2% low-fat milk
1 1/2 cups pears, peeled and diced (1 large or 2 small)

Steps:

  • Preheat over to 350°F Grease a 10-inch bundt pan well, brushing it with melted butter or nonstick cooking spray.
  • In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon.
  • In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. It will look sandy when well-combined. Beat in eggs, one at a time, followed by pear/apple sauce and vanilla extract.
  • Working in two or three additions, alternately add flour mixture and milk to the sugar mixture. Stir only until just combined, then gently stir in the diced pears.
  • Pour into prepared pan and bake for 60 minutes, or until a tester comes out clean and the cake springs back when gently pressed.
  • Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 298.3, Fat 5.5, SaturatedFat 3.1, Cholesterol 47.5, Sodium 409.7, Carbohydrate 56.9, Fiber 1.8, Sugar 28.6, Protein 5.5

PEAR-SPICE BUNDT CAKE



Pear-Spice Bundt Cake image

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

1/3 cup granulated sugar
2 1/2 pounds (about 5) ripe Bartlett pears, peeled, cored, and cut into 1 1/2-inch chunks
2 sticks (1 cup) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 3/4 cups packed dark-brown sugar
1/4 cup honey
4 large eggs
1/2 cup milk
Cream Cheese Glaze, for serving (optional); or Confectioners' sugar, for dusting (optional)
Pear Chips, for garnish (optional)

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-SPICE BUNDT CAKE



Pear-Spice Bundt Cake image

Categories     Cake     Sauce     Bake     Pear

Yield makes one 10-inch cake

Number Of Ingredients 18

1/3 cup granulated sugar
2 1/2 pounds (about 5) ripe Bartlett pears, peeled, cored, and cut into 1 1/2-inch chunks
2 sticks (1 cup) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 3/4 cups packed dark-brown sugar
1/4 cup honey
4 large eggs
1/2 cup milk
Cream Cheese Glaze, for serving (optional; page 60); or Confectioners' sugar, for dusting (optional)
Pear Chips, for garnish (optional; page 60)

Steps:

  • In a saucepan, spread the granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around the edge of the 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 the pan occasionally. Using a potato masher, mash the 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 the oven to 350°F. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together the 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 the butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until combined after each addition. With the mixer on the lowest speed, add the flour mixture in two batches, alternating with the milk and beginning and ending with the flour. Add the reserved pear sauce, and mix to combine, about 1 minute, scraping down the sides of the bowl as needed. Do not overmix.
  • Spoon the batter into the prepared pan, and smooth with a small offset spatula. Bake, rotating the pan halfway through, until cake is a deep golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack to cool slightly. Invert the 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 Sauce how-to
  • Pear chunks are added to a pan of caramel and cooked over low heat.
  • After several minutes, a potato masher is used to help break down the pears.
  • The final consistency of the sauce is thick and somewhat chunky.

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2021-09-17 Place walnut pieces in preheated 350F degree oven and toast for 8-10 minutes. Stovetop: In a light, non-stick pan, toss no more than 1 cup of chopped walnuts, shaking occasionally over medium-low heart, about 3-5 minutes. Any ripe pear may be used, typically about 2 small pears is all you need.
From thefreshcooky.com


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