Anjou Pear Cake Recipes
MARGUERITE D'ANJOU PEAR CAKE
This is adapted from the Anjou Pear Cake in the BBC Good Food Cakes app. I've added the lemon zest for more flavor, switched from poire William liqueur to brandy (that's what I had), left out the glaze for a simpler, more clafouti-like cake, switched to all egg white to use up some extras and changed the measurements from weight to volume (for the most part) to make it easier for us Americans. I also decided to name this yummy cake after Marguerite d'Anjou, queen to King Henry VI.
Provided by Lauren H-C
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350Ëš Fahrenheit. Line the bottom of a 9"-round springform pan with parchment paper, then grease the bottom and sides of the pan. Set on a baking sheet and set aside.
- In a large bowl, stir together the pear chunks, lemon zest and juice and brandy. Set aside.
- Over medium heat in a large saucepan, melt the butter, being careful not to let it brown. Remove from the heat and stir in the flour, baking powder and sugar. Gradually stir in the egg whites (or two whole eggs). Fold in the pears and any accumulated juices then pour batter in the prepared cake tin. Bake in the middle of the oven for 50 minutes, or until a cake tester comes out clean.
- Cool the cake in its tin for a few minutes, then turn out and serve warm.
Nutrition Facts : Calories 238.2, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 90.6, Carbohydrate 38.6, Fiber 4, Sugar 21.8, Protein 3.7
ROSEMARY ANJOU PEAR CAKE
Add aromatic flavors to your dessert table with this upside-down rosemary and Anjou pear cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In large bowl, gently toss pears, 2 tablespoons of the sugar and the rosemary. Layer pear slices in bottom of pan.
- In large bowl, beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Add oil, liqueur and orange peel, beating until blended. On low speed, beat in flour, cornmeal and salt just until blended. Pour batter over pears.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Run knife around edge of pan to loosen cake; place heatproof serving plate upside down on pan. Turn plate and pan over. Carefully remove pan.
Nutrition Facts : Calories 400, Carbohydrate 55 g, Fat 4, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 110 mg
SPICED D'ANJOU PEAR BREAD
More like cake than bread, this 'plummy' creation is moist and delicious. The pears and spices combine so tastily that I only bake this when there are other people around so I won't eat both loaves all by myself.
Provided by JAWANDMEE
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and generously grease two large loaf pans. (The long pieces of pear make the loaves more susceptible to sticking in the pans and falling apart, so make sure you grease the pans generously.)
- In a large bowl, combine brown sugar, vegetable oil, molasses, and eggs. Mix in salt, baking soda, cinnamon, cloves, ginger, and allspice. Stir the pear slices in, coating them evenly. Stir in the flour. Pour batter into the prepared loaf pans
- Bake for 50 to 65 minutes. Allow loaves to cool in pan about ten minutes before removing them and placing them on a wire rack to cool completely.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 187.8 mg, Sugar 17.1 g
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