Cookie Butter And Pear Spice Cake Recipes

Steps:

• Roughly crush 12 gingersnaps, 6 whole graham crackers and 5 shortbread cookies, then pulse in a food processor until finely ground. Add 3 tablespoons cold water and pulse until combined, then let sit 10 minutes. Add 1/4 cup sugar, 1/2 teaspoon vanilla and a pinch of cinnamon. With the processor running, slowly drizzle in 1/2 cup coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.

Steps:

• Cake:.
• Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
• Sift together flour, baking soda, baking powder, and salt into a bowl.
• Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
• Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
• Fold in pear pieces and chopped walnuts.
• Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
• Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
• Walnut Praline Topping:.
• Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

Steps:

• In a small saucepan, melt butter. Stir in the walnuts, brown sugar, maple syrup and cinnamon until blended. Pour into a greased 9-in. round baking pan. Arrange pear slices in a single layer over walnut mixture., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Add dry ingredients to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spoon over pears. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Steps:

• In the large bowl of an electric mixture, combine sugar, oil, baking powder, baking soda, cinnamon, ginger salt and flour.
• Mix to blend; then beat at medium-high speed for 5 minutes.
• Add eggs, one at a time, beating well after each addition.
• Using a rubber spatula, fold pears and nuts into batter.
• Spread in an ungreased 9 by 13 inch baking pan.
• Bake in a 350 oven until a wooden pick inserted in center comes out clean. (50-55 minutes).
• Let cool in pan on a wire rack.
• Meanwhile, prepare Cream Cheese Frosting.
• For frosting:.
• Beat [butter, cream cheese and vanilla] until fluffy.
• Gradually beat in powdered sugar until frosting is of good spreading consistency.
• Spread frosting over cool cake.

Steps:

• For pear compote:
• Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled.
• For buttermilk spice cake:
• Preheat oven to 350°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.
• Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
• Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of crème fraîche.
• A brown, star-shaped seedpod that's available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
• ** Available at most supermarkets and at specialty foods stores.

Steps:

• In a saucepan, spread the granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around the edge of the pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
• Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling the pan occasionally. Using a potato masher, mash the pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
• Preheat the oven to 350°F. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until combined after each addition. With the mixer on the lowest speed, add the flour mixture in two batches, alternating with the milk and beginning and ending with the flour. Add the reserved pear sauce, and mix to combine, about 1 minute, scraping down the sides of the bowl as needed. Do not overmix.
• Spoon the batter into the prepared pan, and smooth with a small offset spatula. Bake, rotating the pan halfway through, until cake is a deep golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack to cool slightly. Invert the cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.
• Pear Sauce how-to
• Pear chunks are added to a pan of caramel and cooked over low heat.
• After several minutes, a potato masher is used to help break down the pears.
• The final consistency of the sauce is thick and somewhat chunky.

Steps:

• In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
• Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling pan occasionally. Using a potato masher, mash pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
• Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not overmix.
• Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.