Bake Or Break 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.

FRESH PEAR CAKE

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.

PEAR PRESERVES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.

OLD-FASHIONED PEAR CAKE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour. In a large bowl, beat the sugar, yogurt, oil, egg whites and egg until well blended. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually beat into yogurt mixture until blended. Stir in pears and pecans., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

PERFECT PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Melt butter with 1/4 cup sugar in a 12-inch cast-iron or large skillet over medium. Arrange pears in a circular fashion, around the edge of the pan. Cook, without turning pears, until pears are golden underneath, 18 to 20 minutes (rotating pan as necessary for even browning).
• In a large bowl, combine flours, baking powder, cinnamon, baking soda, and salt; whisk to combine. In a medium bowl, combine remaining sugar, eggs, buttermilk, applesauce, oil, and vanilla; whisk to combine. Add wet mixture to dry mixture and whisk until just combined.
• Pour batter over pears; spread to cover. Transfer to the oven; bake until a toothpick inserted into cake comes out clean, 25 to 30 minutes. Allow to stand for 5 minutes. Run a knife around the edge and turn out onto a serving platter.

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.

PEAR AND CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
• Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
• Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
• Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
• Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
• Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

BAKE OR BREAK PEAR CAKE

Steps:

• Preheat oven to 350° F (175 C in my house).
• Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans. I use my silicon fluted tube pan and don't grease or flour.
• Combine flour, baking soda, baking powder, salt, and cinnamon.
• Scoop out about 1/4 cup of this mixture and combine it with nuts to coat.
• Stir back into the flour mixture.
• In a separate bowl, combine butter, eggs, sugar, pears, and vanilla.
• Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened. Don't overdo it, you want everything JUST moistened.
• Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.
• Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.