PEAR OLIVE OIL CAKE
This flavorful cake is a lovely, understated way to finish your grand meal. It doesn't take a lot of time to prepare, which is a bonus during the holidays. —Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Grease a 10-in. springform pan. Place pan on a baking sheet. In a large bowl, beat 1-1/4 cups brown sugar, oil, eggs, milk and vanilla until well blended. In another bowl, whisk flours, baking powder and salt; gradually beat into sugar mixture. , Transfer to prepared pan. Arrange pears over top; sprinkle with remaining 2 teaspoons brown sugar and cinnamon. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool completely in pan on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 294 calories, Fat 14g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 121mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
OLIVE OIL CAKE WITH VANILLA YOGURT AND CARAMELIZED PEARS
This extremely moist cake is even more delicious topped with Bosc pears cooked in sugar and apple cider until tender and golden.
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Brush two 8-inch-round cake pans with oil. Line with parchment rounds and brush parchment with oil. Dust with flour, tapping out excess.
- In a medium bowl, whisk flour, salt, baking powder, and baking soda. In another medium bowl, mix oil and milk. In a large bowl, whisk eggs and sugar, then whisk in zest.
- Add flour and oil mixtures in three parts, beginning and ending with flour. Mix to combine. (Batter will be quite loose.)
- Pour into prepared pans and bake on middle rack, rotating halfway through, until cakes are golden brown and spring back when pressed, 35 to 40 minutes.
- Let cool in pans, then run a knife between cake and inside edge of pan before removing.
- For serving, whisk yogurt and vanilla in a small bowl. Smooth over top of cake and top with Caramelized Pears. Sprinkle with flaky sea salt.
Nutrition Facts : Calories 805 g, Cholesterol 86 g, Fat 46 g, Fiber 2 g, Protein 10 g, SaturatedFat 8 g, Sodium 306 g
CARAMELIZED PEARS
After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
PEAR AND OLIVE OIL CAKE
This fantastic recipe is made using South African Forelle Pears, available in UK supermarkets from January to October.
Provided by ashleigh_red
Time 2h
Yield Serves 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 180ðC. Place the pears in a roasting tin, drizzle with the wine and oil and sprinkle with the sugar. Roast for 45 minutes, turning occasionally, until tender and starting to caramelise. Allow to cool to room temperature.
- Meanwhile, to make the cake, lightly grease an 11 x 22cm loaf tin, and line the base and sides with baking paper. Beat the sugar and eggs together in a large bowl with an electric mixer until pale and creamy.
- Add the oil, wine, milk and lemon zest and beat until well combined. Add the combined, sifted flour and baking powder and slowly beat until just combined. Pour the mixture into the prepared tin. Bake alongside the pears for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Allow to stand for 5 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, to make the wine syrup, place the sugar and 2 tbsp water in a small pan and stir constantly, over a very low heat, without letting it boil, until the sugar has completely dissolved.
- Increase the heat and allow the syrup to simmer, brushing the side of the pan with a wet pastry brush if necessary, until the syrup turns a golden colour. It is important to keep an eye on the syrup at all times, as once it starts to colour, it will continue to darken very quickly.
- Turn off the heat, add the wine and stir to combine. Some of the syrup may solidify at this point. If this is the case, return it to a very low heat until it dissolves again. Set aside to cool.
- Serve the cake with the pears, drizzle with the syrup and add a dollop of craime fraiche.
HONEY CAKE WITH CARAMELIZED PEARS
To make a dairy-free version of this recipe, substitute margarine for the butter and soy milk for the regular milk. The cake can be made (without the pears) 1 day ahead, and stored in plastic wrap at room temperature.
Yield Makes one 10-inch cake
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix the eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.
- Whisk together the honey, milk, oil, and zest. With the mixer on low, add the honey mixture to the egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in the remaining flour mixture. Pour the batter into the pan.
- Bake until dark golden brown and a cake tester inserted in the center comes out clean, about 50 minutes. Let cool in the pan on a wire rack 15 minutes. Run a thin knife around the edge of the cake; carefully remove the sides of the pan. Transfer the cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.
- Heat the butter in a large skillet over medium heat. Add the sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add the pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in the honey; cook, stirring, until the pears are coated and very soft, 3 to 5 minutes.
CARAMELIZED PEAR CAKE
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
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.
PEAR OLIVE OIL SPICE CAKE
Make and share this Pear Olive Oil Spice Cake recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 160 Degrees Celsius.
- Spray and flour a 22cm spring form cake tin.
- Combine oil, eggs, sugar in a bowl and whisk with electric mixer until thick and pale.
- Sift flour and spices into bowl, pour in wet ingredients and mix well.
- Stir in nuts and pears.
- Pour into cake tin and bake for 1 hour 10 minutes.
- Dust cake with icing sugar and serve warm.
Nutrition Facts : Calories 420.2, Fat 22.9, SaturatedFat 3.4, Cholesterol 42.3, Sodium 141.6, Carbohydrate 51.3, Fiber 2.4, Sugar 29.2, Protein 4
PEARS WITH CARAMELIZED ONIONS
Provided by Amanda Hesser
Categories salads and dressings
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Place walnuts on a baking sheet, and toast in the oven 10 minutes. Remove from oven, and let cool.
- In a food processor, process 1/2 cup of the walnuts 10 seconds, until finely chopped. Remove to a bowl, and set aside. Place the remaining walnuts, basil leaves, Parmesan cheese and 2 tablespoons olive oil in the food processor. Process 15 seconds. Scrape down sides of bowl, and process 15 seconds more. Add 4 tablespoons olive oil, red wine vinegar and 1 tablespoon raspberry vinegar, and process 15 seconds. Transfer to a bowl, season to taste with salt and pepper, and set aside.
- In a 5-quart saucepan, bring to a boil 2 quarts water seasoned with 2 teaspoons salt. Add wheat berries and simmer 1 hour, until they are cooked but still quite crunchy. Drain, and transfer to a large bowl. Add the currants, 2 tablespoons olive oil and 2 tablespoons raspberry vinegar; stir to combine. Season to taste with salt and pepper. Let cool 30 minutes, then stir in the reserved chopped walnuts. Set aside.
- In a large nonstick saute pan, heat 2 tablespoons olive oil over medium heat. Add onions, and season lightly with salt and pepper. Cook 30 to 40 minutes, until golden and caramelized, stirring occasionally to prevent onions from sticking to the pan. Add 1/2 cup water to the caramelized onions, bring to a boil and then transfer onions and liquid to a large bowl.
- While the onions are cooking, combine lemon juice with 4 cups cold water in a medium bowl. Core and quarter the pears. Slice each quarter lengthwise into 1/4-inch-thick slices, and place in the lemon water. Set aside until onions are done.
- Drain pears in a colander, rinse under cold water and shake dry. Add pears to the onions, and stir gently to combine. Season to taste with salt. Cover with plastic wrap, and set aside for 10 minutes.
- To assemble, place equal amounts of the wheat berry mixture in a ring shape on the outer edges of 4 plates. Place equal amounts of arugula inside each ring of wheat berries. Dress arugula and wheat berries with 2 tablespoons dressing. Place equal amounts of the pear-onion mixture on the arugula, then sprinkle pears and onions with 1 more tablespoon of dressing. Serve immediately.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 33 grams, Carbohydrate 102 grams, Fat 40 grams, Fiber 18 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 1239 milligrams, Sugar 35 grams
HONEY CAKE WITH CARAMELIZED PEARS
Make and share this Honey Cake With Caramelized Pears recipe from Food.com.
Provided by Laka
Categories Dessert
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the flours, baking soda, ground cinnamon, grated lemon peel and sea salt. Set aside.
- Lightly grease a 23 cm round cake pan with sunflower oil. Sprinkle ¾ cup of the chopped almonds in the bottom of the pan, reserving ¼ cup for the batter.
- In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.
- Gently pour the batter over the almonds in the prepared pan. Bake in the oven at 160°C for 50 - 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and cool for 15 minutes. After 15 minutes, take the cake out of the pan onto serving plate and allow it to cool completely. Decorate the top with caramelized pears.
- Caramelized pears:.
- Heat butter in a large skillet over medium heat. Add sugar and cook for 1 - 2 minutes, stirring, until almost dissolved.
- Add pears, cook for 12 - 20 minutes, stirring occasionally, until soft and just golden.
- Pour in honey, cook for 3 - 5 minutes, stirring, until pears are coated and very soft. Cool a little before further use.
Nutrition Facts : Calories 298.6, Fat 14.5, SaturatedFat 6.4, Cholesterol 65, Sodium 152.3, Carbohydrate 40.9, Fiber 3.3, Sugar 27.1, Protein 5
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