Autumn Pear Apple Pudding Cake Recipes

APPLE PEAR CAKE

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.

EASY AUTUMN PEAR CAKE

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients in large bowl with mixer on low speed just until cake mix is moistened, stopping frequently to scrape side of bowl. Add 1/4 cup butter; beat on medium speed 2 min. (Batter will be thick.)
• Spread batter onto bottom of 13x9-inch pan sprayed with cooking spray. Arrange pear slices over batter, pressing lightly into batter to secure. Sprinkle with dry gelatin mix and cinnamon. Drizzle with remaining butter; sprinkle with nuts.
• Bake 40 to 45 min. or until toothpick inserted in center comes out clean.

AUTUMN PEAR BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears., Spoon into 2 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

AUTUMN PEAR / APPLE PUDDING CAKE

Steps:

• Choose pears or apples, if you pick pears use the ginger, for apples use the cinnamon.
• There are two parts to this recipe, the cake and the topping.
• To make the cake: Lightly grease an 8-inch square or 9-inch round pan.
• Place the fruit in the pan, and sprinkle it with the lemon juice.
• In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt till smooth.
• Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating after each addition.
• Spoon the batter over the fruit in the pan, spreading it to mostly cover.
• To make the topping: Whisk together the sugar, cornstarch, salt, and spice.
• Sprinkle this mixture over the batter, then carefully pour the hot water over all.
• It will puddle on top; that's OK.
• Bake the cake in a preheated 375°F oven for about 60 minutes, until it's nicely browned on the top.
• Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.
• Yield: 8 to 9 servings.

AUTUMN APPLE-PEAR CHUTNEY

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

EASY AUTUMN PEAR CAKE

Steps:

• Preheat oven to 350°F.
• Beat the first four ingredients in a large bowl with electric mixer on low speed just until cake mix is moistened.
• Blend in 1/4 cup of the butter. Beat on medium speed 2 minutes. The batter will be really thick!
• Spread batter into lightly greased 13x9-inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter.
• Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 tablespoons butter; sprinkle with nuts.
• Bake 40 to 45 minutes.
• Can be served warm or chilled.
• Wrap up letovers and store in fridge.