Country Pear Pecan Snack Cake Recipes

COUNTRY PEAR-PECAN SNACK CAKE

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.

PEAR-PECAN UPSIDE-DOWN CAKE

Steps:

• Butter the inside of a 5-quart round slow cooker, then line it completely with a large sheet of foil and butter the foil. Turn the cooker on low. Sprinkle the cut-up butter and the brown sugar over the foil in the cooker. Add the pears, arranging them in a circle, cut-side down.
• Mix the flour, pecans, cornmeal, baking powder, cinnamon, nutmeg and salt in a large bowl. In the large bowl of a mixer, beat the softened butter and granulated sugar on low speed until just blended. Increase the speed to high and beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Beat in the eggs, one at a time.
• With the mixer on low speed, beat the dry ingredients into the butter mixture in two batches, alternating with the milk and beginning and ending with the dry ingredients. Mix on medium speed just until the batter is smooth. Spread over the pears in the slow cooker. Drape paper towels over the top of the slow cooker (not touching the cake) to prevent condensation from dripping onto the cake. Cover and cook on low until the cake sets and the sides brown, about 3 hours. Turn off the cooker and let the cake rest about 20 minutes.
• Lift the cake by the foil and place on a rack to cool. Carefully invert onto a platter and peel off the foil. Serve with whipped cream, if desired.

PECAN SNACK

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
• Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Spread butter in an 8-in. square baking dish. Arrange pear slices in a single layer over butter. Sprinkle with brown sugar and pecans., In a large bowl, beat cake mix, milk and egg on medium speed for 3-5 minutes; pour over pears. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 5 minutes before inverting onto a serving plate. Serve warm.

COUNTRY PEAR CAKE

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.

PEAR-PECAN BUNDT CAKE

Steps:

• Grease and flour a 12 cup Bundt cake pan.
• Place the pears, granulated sugar and pecans in a large bowl; stir well to coat.
• Set aside for 1 hour, stirring occasionally.
• Preheat the oven to 325°F
• Sift the flour, baking soda and salt over the pear mixture.
• Stir in the oil, vanilla, and eggs.
• Pour the batter into the prepared pan, smoothing the top.
• Bake for 1 1/4 hours, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 5 minutes, then turn the cake out onto a rack and let cool completely.
• Dust top with confectioners' sugar before serving.

COUNTRY PEAR CAKE

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 SPICE CAKE WITH PECAN PRALINE TOPPING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
• Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
• Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.