CARAMEL-GLAZED PEAR CAKE
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
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-GLAZED PEAR CAKE
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
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
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
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
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.
CARAMEL-GLAZED SPICE CAKE
The perfect treat after a brisk fall walk, this fragrant cake has plenty of spice and an easy topping.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour.
- In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.
- In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.
- Spread caramel topping over top of cake, allowing some to run down side of cake.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g
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