Country Pear Cake Recipes

Steps:

• Preheat oven to 375°F. Oil and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom with parchment paper. Whisk eggs, oil, milk, and lemon peel in large bowl. Whisk in 2/3 cup sugar. Add flour; whisk until batter is smooth. Mix in pears. Transfer batter to pan. Sprinkle top with 1 tablespoon sugar. Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Let stand at room temperature.)
• Using sharp knife, cut around edge of cake to loosen. Turn cake out onto rack. Invert onto platter right-side up. Sift powdered sugar over top.

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour. In a large bowl, beat the sugar, yogurt, oil, egg whites and egg until well blended. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually beat into yogurt mixture until blended. Stir in pears and pecans., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8- or 9-inch square pan with cooking spray. In small bowl, mix all streusel ingredients; set aside.
• In large bowl, mix 1 3/4 cups flour, granulated sugar, 1/2 cup brown sugar, baking soda, ginger and salt with spoon. Add oil, buttermilk and eggs; mix with spoon until blended. Stir in pears. Spread batter in pan; sprinkle with streusel.
• Bake 45 to 55 minutes or until deep golden brown and set on top. Cool 15 minutes. Serve warm or cool.

Steps:

• Position oven rack in the center of oven; preheat oven to 375°.
• Grease and flour a 9 inch round cake pan; set aside.
• In a big bowl, whisk together the eggs, milk, oil, and lemon zest until well blended.
• Beat in 2/3 cup sugar.
• Stir in the flour and mix until a smooth batter is formed.
• Peel the pears; cut the pears lengthwise into quarters; cut away the tough cores and any seeds.
• Slice the pear quarters crosswise into 1/4-inch slices.
• Add the pears to the batter and stir gently so they are completely incorporated into the batter.
• Pour the batter into the prepared pan; sprinkle the top of the cake with the 1 tablespoon sugar.
• Bake for 50 minutes; set the pan on a wire rack to cool.
• Serve the cake warm or at room temperature.
• *Serve with vanilla ice cream or caramel sauce.

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine the flour, cinnamon, salt and baking soda; add to egg mixture and mix well. Stir in pears and vanilla. (The batter will be stiff.) , Spoon into a greased and floured 10-in. tube pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before inverting onto a serving plate. , In a small bowl, combine the confectioners' sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely.