ALMOND AND PEAR CAKE
This moist cake is a perfect winter dessert when pears are in season. Change it up for other seasons using raspberries, peaches, or apples instead of the pears. Optional garnish: sift confectioners' sugar on top and/or serve with a dollop of whipped cream.
Provided by eatcookdream
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
- Mix pear slices and amaretto liqueur together in a bowl.
- Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
- Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
- Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
- Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
- Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.
Nutrition Facts : Calories 376.5 calories, Carbohydrate 28.4 g, Cholesterol 102.7 mg, Fat 26.3 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 11 g, Sodium 79.8 mg, Sugar 18.6 g
LIQUEUR CAKES
These cakes make wonderful gifts or are great to serve to guests in your own home. You can store them up to two weeks in a cool place. They also freeze exceedingly well, which is a good excuse to make extra so you can have them anytime. Prep time does not include cooling/soaking. An adopted recipe.
Provided by Julesong
Categories Dessert
Time 1h30m
Yield 4 Loaves (8 in. X 3 3/4 in.), about 6-8 servings eac, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease and flour 4 loaf pans.
- Split open vanilla bean and scrape seeds into cream.
- Drop pod into cream and heat until scalding. Let cool.
- Whisk together the eggs, sugar and salt until well blended.
- Sift the flour and baking powder together.
- Whisk the sifted dry ingredients into the egg/sugar mixture just until blended.
- Remove (and discard) the vanilla bean pod from the cream, and whisk cream into the batter.
- Gently mix in the melted butter, pour batter into the prepared loaf pans and bake for 50-60 minutes or until golden brown and a cake tester comes out clean.
- While cake is baking, prepare syrup by combining sugar, water and corn syrup in a heavy saucepan. Stir mixture over medium-high heat until it comes to a simmer.
- Continue to heat (WITHOUT FURTHER STIRRING or your finished product will have sugar crystals!) until mixture comes to a full boil.
- Cover (also important to avoid those nasty sugar crystals) and continue to boil until all sugar is dissolved and liquid is clear, about a minute.
- Remove from heat and let cool for about 5 minutes.
- Stir in liqueur.
- After removing cakes from the oven, allow them to cool in pan for about 5 minutes.
- Run a knife around the edges of the pan and turn cakes out, then immediately return cakes to pans.
- Use a thin wooden skewer to poke numerous holes into the cake, about 1 inch apart. The holes should go all the way from the top to the bottom of the cake. Pour 1/4 syrup mixture over each cake and, if desired, sprinkle with optional toppings.
- Let cool until the cakes have absorbed the syrup.
- Remove from pans.
- Note: If giving these cakes as gifts, you can use disposable aluminum foil loaf pans and give the cake in the pan.
CHEDDAR PEAR PIE RECIPE - (4.3/5)
Provided by sierra225
Number Of Ingredients 11
Steps:
- In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. Bake at 425°F for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15 to 20 minutes. Serve warm. Store in the refrigerator.
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