FRESH PEAR CAKE
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
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
COUNTRY PEAR-PECAN SNACK CAKE
This nutty, streusel-topped cake is packed with the sweetness of pears and a hint of ginger.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8- or 9-inch square pan with cooking spray. In small bowl, mix all streusel ingredients; set aside.
- In large bowl, mix 1 3/4 cups flour, granulated sugar, 1/2 cup brown sugar, baking soda, ginger and salt with spoon. Add oil, buttermilk and eggs; mix with spoon until blended. Stir in pears. Spread batter in pan; sprinkle with streusel.
- Bake 45 to 55 minutes or until deep golden brown and set on top. Cool 15 minutes. Serve warm or cool.
Nutrition Facts : Calories 450, Carbohydrate 56 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 31 g, TransFat 0 g
COUNTRY PEAR CAKE
Make and share this Country Pear Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position oven rack in the center of oven; preheat oven to 375°.
- Grease and flour a 9 inch round cake pan; set aside.
- In a big bowl, whisk together the eggs, milk, oil, and lemon zest until well blended.
- Beat in 2/3 cup sugar.
- Stir in the flour and mix until a smooth batter is formed.
- Peel the pears; cut the pears lengthwise into quarters; cut away the tough cores and any seeds.
- Slice the pear quarters crosswise into 1/4-inch slices.
- Add the pears to the batter and stir gently so they are completely incorporated into the batter.
- Pour the batter into the prepared pan; sprinkle the top of the cake with the 1 tablespoon sugar.
- Bake for 50 minutes; set the pan on a wire rack to cool.
- Serve the cake warm or at room temperature.
- *Serve with vanilla ice cream or caramel sauce.
Nutrition Facts : Calories 317.3, Fat 10.9, SaturatedFat 1.9, Cholesterol 53.9, Sodium 320.2, Carbohydrate 52.4, Fiber 4, Sugar 28.6, Protein 4.5
COUNTRY PEAR CAKE
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Oil and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom with parchment paper. Whisk eggs, oil, milk, and lemon peel in large bowl. Whisk in 2/3 cup sugar. Add flour; whisk until batter is smooth. Mix in pears. Transfer batter to pan. Sprinkle top with 1 tablespoon sugar. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Let stand at room temperature.)
- Using sharp knife, cut around edge of cake to loosen. Turn cake out onto rack. Invert onto platter right-side up. Sift powdered sugar over top.
PEAR BUNDT CAKE
Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. -Veronica Ross, Columbia Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 232mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
COUNTRY-STYLE PEAR CAKE
This is my family's favourite cake. It stays so moist days after it is baked. Can also be frozen or made into muffins. Serve with a dollop of cream.
Provided by Susie T
Categories Breads
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 180 degrees celsius.
- Grease a deep, 20 cm round cake tin and line with baking paper.
- With electric beaters, beat butter and sugar until light and creamy.
- Add eggs one at a time stirring after each one.
- Add essence and beat until combined.
- With a metal spoon, fold in flour and cinnamon alternatively with the milk.
- Stir until just combined and mixture is almost smooth.
- Transfer mixture into prepared tin.
- Peel pears and cut into quarters lengthwise.
- Press pieces gently into cake mixture along the sides of the tin having the narrow part of the pear pieces facing the centre of the cake.
- Gently warm apricot jam and drizzle over cake and pear and bake in the oven for about 55 minutes.
- Some ovens may be a little different so keep an eye on it after 45 minutes of cooking.
- Pears are very moist and some cakes may take a little longer.
- Turn the heat down if this happens so the cake does not burn.
- Leave in the tin for about 10 minutes after cooked and then turn onto a rack to cool.
Nutrition Facts : Calories 538.7, Fat 19.9, SaturatedFat 11.8, Cholesterol 118.1, Sodium 576.9, Carbohydrate 85.5, Fiber 4.8, Sugar 40.6, Protein 7.6
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