Caramel Pear Cake Recipes

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CARAMEL PEAR CAKE



Caramel Pear Cake image

I love making this upside-down cake when fresh pears are in season.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 8

3 medium ripe pears, peeled and sliced
28 caramels
1-1/2 cups water, divided
2 tablespoons butter
1 package yellow cake mix (regular size)
3 large eggs
1/3 cup canola oil
Whipped cream

Steps:

  • Arrange pear slices in rows in a greased 13x9-in. baking dish; set aside. In a large saucepan, melt the caramels with a 1/2 cup water; stir in butter until smooth. Pour over pears. , In a large bowl, combine the cake mix, eggs, oil and remaining water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour over the caramel layer., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 5 minutes before inverting onto a serving platter. Serve with whipped cream.

Nutrition Facts : Calories 288 calories, Fat 11g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 273mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

CARAMEL-GLAZED PEAR CAKE



Caramel-Glazed Pear Cake image

Bake this caramel-glazed pear cake as a fitting dessert to end a fall meal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 13

4 ripe Bartlett pears, peeled, chopped (about 3 cups)
1 tablespoon granulated sugar
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 eggs
2 1/4 cups granulated sugar
1 1/4 cups vegetable oil
3 teaspoons vanilla
1 1/2 cups coarsely chopped pecans
1/4 cup butter or margarine, softened
1/4 cup packed light brown sugar
1/4 cup whipping cream

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, gently toss pears and 1 tablespoon granulated sugar; let stand 5 minutes.
  • Meanwhile, in another bowl, mix flour, baking soda and salt. In large bowl, beat eggs, 2 cups of the granulated sugar, the oil and 2 teaspoons of the vanilla with electric mixer on medium speed until blended. Gradually add flour mixture, beating on low speed until blended. Fold in pears and pecans. Pour batter into pan.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack.
  • In 1-quart heavy saucepan, heat butter, brown sugar, remaining 1/4 cup granulated sugar and the whipping cream to boiling over high heat, stirring constantly; boil 1 minute without stirring. Remove from heat; stir in remaining 1 teaspoon vanilla. Cool until slightly thickened. Drizzle glaze over warm cake. Let stand until set.

Nutrition Facts : Calories 650, Carbohydrate 73 g, Fat 5 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg

CARAMEL PEAR DESSERT



Caramel Pear Dessert image

"I created this dessert when my sister and a friend came to lunch. It was so good, they threatened to lick their plates! Enjoy this little bit of heaven." Shirley Stubblefield - Chino, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 7

1/2 cup chopped pecans
1-1/2 teaspoons butter
1 cup packed brown sugar
1 cup heavy whipping cream
1 prepared angel food cake (8 to 10 ounces), cut into 12 slices
6 cups vanilla ice cream
3 cans (15-1/4 ounces each) pear halves, drained

Steps:

  • In a small skillet, saute pecans in butter until toasted; set aside. In a small saucepan, combine brown sugar and cream. Bring to a boil; cook and stir for 3 minutes. , Place cake slices on individual dessert plates. Top with ice cream and pears. Drizzle with cream mixture; sprinkle with reserved pecans.

Nutrition Facts : Fat 19 g fat (10 g saturated fat), Cholesterol 57 mg cholesterol, Sodium 359 mg sodium, Carbohydrate 77 g carbohydrate, Fiber 3 g fiber, Protein 6 g protein.

CARAMEL-GLAZED PEAR CAKE



Caramel-Glazed Pear Cake image

Make and share this Caramel-Glazed Pear Cake recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 1h28m

Yield 12 serving(s)

Number Of Ingredients 13

4 ripe bartlett pears, peeled and diced (about 3 cups)
1 tablespoon sugar
3 large eggs
2 cups sugar
1 1/4 cups vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups pecans, coarsely chopped
2 teaspoons vanilla extract
1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk

Steps:

  • To make cake:.
  • Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
  • Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.
  • Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended.
  • Fold in pears, chopped pecans, and vanilla extract.
  • Pour batter into a greased and floured 10-inch Bundt pan.
  • Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean.
  • Remove from pan, and drizzle Caramel Glaze over warm cake.
  • To make the glaze:.
  • Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.

Nutrition Facts : Calories 740.5, Fat 42.1, SaturatedFat 9.3, Cholesterol 68.4, Sodium 396.3, Carbohydrate 88, Fiber 4, Sugar 58.7, Protein 6.7

PEAR CAKE WITH CARAMEL GLAZE



Pear Cake With Caramel Glaze image

Make and share this Pear Cake With Caramel Glaze recipe from Food.com.

Provided by Bayhill

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 17

1 cup vegetable oil
1 3/4 cups granulated sugar
3 eggs, beaten
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
3 cups ripe pears, peeled, cored and chopped
1 cup pecans, chopped
1/4 cup butter or 1/4 cup margarine
1/4 cup dark brown sugar, firmly packed
2 tablespoons milk or 2 tablespoons cream
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
1 pinch salt

Steps:

  • Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
  • In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
  • In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
  • Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
  • Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
  • Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
  • Spoon Caramel Glaze over cake.
  • Caramel Glaze:.
  • In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
  • Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.

Nutrition Facts : Calories 6785.7, Fat 363.5, SaturatedFat 70.2, Cholesterol 760.8, Sodium 2731.8, Carbohydrate 853, Fiber 46, Sugar 577, Protein 68.2

SALTED CARAMEL PEAR CAKE



Salted caramel pear cake image

Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. Serve with a cup of tea.

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert, Treat

Time 1h50m

Number Of Ingredients 27

2cm piece ginger , grated
4 Williams pears , 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate)
360g self-raising flour
15g rye flour
1 tsp ground ginger
½ tsp turmeric
½ tsp nutmeg
½ tsp ground cardamom
½ tsp cinnamon
1 tsp baking powder
4 eggs
200g golden caster sugar
150g light brown muscovado sugar , sieved
150ml rapeseed or vegetable oil
120g natural yogurt
toasted buckwheat , dehydrated pear and rosemary, to serve (optional)
50g unsalted butter , plus extra for the tins
50ml reserved pear juice
150ml perry
100g light brown muscovado sugar
1 tbsp double cream
generous pinch sea salt
4 egg whites
250g golden caster sugar
250g butter , at room temperature
2 tbsp tahini
1 tbsp vanilla bean paste

Steps:

  • Heat oven to 195C/175C fan/gas 5 ½. Butter and line the base of three 20cm round cake tins. Add the grated ginger to the grated pear and push down with a wooden spoon to squeeze out as much juice as possible.
  • Mix the flours, spices, baking powder and 1 tsp salt in a bowl. In a stand mixer, vigorously whisk the eggs and sugars for 3 mins until thick and frothy. Slowly pour in the oil in a steady stream. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt, until incorporated. Mix in the grated pear (for no longer than 20 secs). Divide the mixture between the tins and bake for 25-30 mins or until a skewer inserted comes out dry.
  • For the caramel, heat the pear juice and perry in a pan until reduced to about 50ml. Add the sugar and butter and whisk to a smooth caramel, then add the cream and whisk again until smooth. Add sea salt to your taste - I'd go for a generous pinch, so that the caramel is still fruity and sharp but has a little saltiness to it - then allow to cool slightly to just warmer than room temperature.
  • To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pan of boiling water, then whisk until the sugar dissolves and the mixture is no longer gritty. Put the bowl in the mixer, then whisk until soft peaks form and the bowl returns to room temperature. Switch to the paddle attachment, then add the butter, one spoonful at a time. Add the tahini, vanilla and a pinch of salt, and beat to a light, fluffy icing.
  • Place the bottom layer of sponge on a platter or cake stand, then top with a layer of the buttercream and scatter over a third of the chopped pear. Repeat with the next two layers. To ice the cake, do an intial layer all over, chill in the fridge for 20 mins, then use the remaining icing to cover everything. Use a stepped spatula to spread it out evenly. Pour the caramel over the top of the cake, and allow it to drip down the sides. Scatter with toasted buckwheat, dehydrated pear and rosemary, if you like.

Nutrition Facts : Calories 743 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 66 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium

CARAMELIZED PEAR CAKE



Caramelized Pear Cake image

Categories     Cake     Fruit     Ginger     Brunch     Dessert     Bake     Thanksgiving     Kid-Friendly     Pear     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 15

6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
2 1/4 pounds Bosc pears, peeled, quartered, cored
1 1/3 cups all purpose flour
2/3 cup sugar
3 tablespoons minced crystallized ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated orange peel
1 cup grated peeled Bosc pears (about 2 medium)

Steps:

  • Preheat oven to 350°F. Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary.
  • Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend. Whisk eggs, oil, vanilla and orange peel in large bowl to blend. Mix in grated pears. Mix dry ingredients into egg mixture.
  • Carefully pour batter over pears in skillet. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet on rack 20 minutes. Run knife around skillet sides to loosen. Place plate on skillet over cake. Invert cake onto plate. Serve warm.

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