Cinnamon Pear Cake Recipes

Steps:

• CAKE: Preheat oven 350°F
• Grease and flour a 10" tube pane.
• Combine first four ingredients.
• Beat eggs, oil, juice and vanilla in large bowl.
• Add dry ingredients, beating until smooth (batter will be stiff).
• FILLING: spread 1/3 batter in prepared pan.
• Cover with half of pears (apples. Repeat layers.
• Spread remaining 1/3 batter on top.
• BAKE in center of 350F oven for 70-75 minutes, or until cake tester comes out clean.
• Cool 20 minutes in pan then remove to rack and cool completely.
• If desired, dust with icing sugar before serving.

Steps:

• Preheat oven to 350 degrees F. Grease 9x13 baking pan.
• Cut pears into bite-sized pieces, reserving juice.
• In large bowl, stir eggs and sugar together. Add pears and juice, stirring to combine. Stir in flour, salt and baking soda. Pour into greased pan.
• Bake at 350 degrees for 23-30 minutes, until toothpick inserted in middle comes out clean.
• Cool before frosting.
• Place butter in mixing bowl.
• Sift together powdered sugar and cinnamon. Add to mixing bowl and beat with vanilla.
• Add milk 1 tablespoon at a time until desired consistency is reached.

Steps:

• In a large mixing bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Fold in ginger., Transfer to a greased 13x9-in. baking dish. Arrange peaches over batter. Combine cinnamon and remaining sugar; sprinkle over top. , Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight., Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly., On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., Spoon filling over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush folded crust with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.

Steps:

• To make the cake, beat together the butter and sugars until light and fluffy.
• Mix in the eggs a little at a time. Then add the self-raising flour, mixed spice and cinnamon, folding in gently.
• Fold in the chopped pears making sure they are evenly distributed throughout the mixture. Then put in a greased and lined 9" round tin.
• To make the topping, rub together the butter, sugar, flour, cinnamon and porridge oats using your hands until the mixture resembles breadcrumbs.
• Sprinkle the topping over the cake mixture evenly, ensuring there are no gaps. Place in the oven (170C fan oven) for 40-45 minutes or until a knife pulls out clean.
• Meanwhile to make the decoration, heat the sugars and butter in a shallow pan until caramel. Add the sliced pear and cook until the pear is soft. Remove the pears from the caramel and leave to cool.
• Once the cake is cool, add the sliced pears. Serve the cake warm or cold. This cake also freezes well for up to 1 month.

Steps:

• Combine flour, baking powder, baking soda and salt together; set aside.
• Toss pears in cinnamon; set aside Mix all crumb mixture ingredients together; set aside.
• Beat butter with an electric mixer.
• Add sugar and vanilla extract; add eggs one at a time.
• Add yogure and flour mixture alternately.
• Spread 2/3 in the bottom of a lightly greased 9" springform pan.
• Sprinkle half the crumb mixture over the batter.
• Layer pears over the topping.
• Gently spread the rest of the batter over the pears and top with remaining crumb mixture.
• Bake at 350F for 55-60 minutes or until cake test done.
• Whisk together confectioners sugar, yogurt and cinnamon.
• Cool cake slightly if serving warm, or cool completely before drizzling with cinnamon glaze.