Asian Pear Cake Recipes

ASIAN PEAR CAKE

ASIAN PEAR CAKE image

Number Of Ingredients 15

Ingredients

Fruit Mixture:
-3 cups diced Asian pears
-1 cup chopped pecans
-1 teaspoon ground cinnamon
-1/3 cup granulated sugar
Cake:
-1 1/2 cups all-purpose flour
-3/4 cup whole wheat flour
-1 cup granulated sugar
-2 teaspoons ground cinnamon
-1 1 teaspoon salt
-1/2 teaspoon baking soda
-3/4 cup vegetable oil
-2 teaspoons vanilla
-3 large eggs

Steps:

Grease and flour a 12-cup Bundt pan or spray generously with baking spray and sprinkle with flour. Heat oven to 325 degrees Combine diced pears, peans, 1 teaspoon cinnamon, and 1/3 cup granualated sugar; toss. Cover and set aside. In a large mixing bowl, combine the flours, brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly. With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended. Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick or cake tester inserted in center of cake comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely. Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.

FRESH PEAR CAKE

Fresh Pear Cake image

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

Ingredients

4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
4 egg whites
⅔ cup canola oil
1 cup chopped pecans

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

ASIAN PEAR PIE

Asian Pear Pie image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Lisa Keys from Middlebury, CT

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h20m

Yield 8

Number Of Ingredients 11

Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
3/4 cup shortening
5 to 7 tablespoons cold ginger ale
1/2 cup packed light brown sugar
1/2 teaspoon five-spice powder
6 cups thinly sliced peeled pears (about 6 large)
2 tablespoons fresh lemon juice
1 tablespoon butter
1 egg white, lightly beaten
1 tablespoon granulated sugar

Steps:

In medium bowl, mix 2 cups of the flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with ginger ale, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Gather pastry into a ball. Divide in half. Shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
Heat oven to 500°F. In small bowl, mix remaining 1/3 cup flour, the brown sugar and five-spice powder. In large bowl, gently toss pears and lemon juice; sprinkle with brown sugar mixture and toss again.
On lightly floured surface, roll one round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side. Spoon filling into pastry-lined plate; dot with butter.
Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Place pastry over filling and unfold; trim, seal and flute edge. Brush top with egg white. Sprinkle with granulated sugar. Place pie plate on a cookie sheet. Place in oven.
Reduce oven temperature to 400°F. Bake 45 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

Nutrition Facts : Calories 450, Carbohydrate 60 g, Cholesterol 0 mg, Fat 4, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 26 g, TransFat 3 1/2 g

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