Old Fashioned Pear Spice Cake With Cream Cheese Frosting Recipes

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:

• 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:

• Heat oven to 350 degrees. Prepare the cakes: Coat two 9-inch round pans with baking spray and line the bottoms with parchment.
• In a medium bowl, whisk together the flour, spices and salt; set aside.
• Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), beat together the butter and brown sugar on medium until smooth. Add eggs and orange zest, and beat on medium-high speed, about 1 minute.
• In a separate bowl or liquid measuring cup, add the molasses and baking soda. In a small saucepan, bring the apple cider to a boil over high; pour it over the molasses and baking soda and whisk until combined. (The mixture will froth.)
• Beat in a third of the flour to the butter mixture on low until combined, then half the cider mixture. When it's blended, add half the remaining flour, all the remaining cider, then the rest of the flour, beating to blend after each addition. Batter will be runny.
• Divide the batter between the pans, swiveling the pans to level the batter, which will be scant. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, rotating halfway through. Let cakes cool in pans for 15 minutes, then unmold and transfer the cakes to wire racks to cool fully.
• Prepare the frosting: Use an electric mixer to beat the cream cheese until smooth. Add the butter and beat until smooth. Add the vanilla and salt, and mix briefly. On low speed, add the confectioners' sugar, 1/2 cup at a time. After all the sugar is incorporated, scrape the bowl, then beat the frosting on medium-high for 15 seconds.
• Place one layer of cake on a serving platter. Top with 1 cup frosting, and spread it to the edge of the cake. Place the second cake layer on top, and frost the entire cake with the remaining frosting. Top with a smattering of crystallized ginger bits, chocolate pearls or sprinkles, if desired. Refrigerate for 1 hour (or up to 3 days) before serving.

Steps:

• In a large bowl, combine the first 8 ingredients. Combine dry ingredients; stir into the fruit mixture. , Pour into a greased 13x9-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and butter until smooth. Beat in the milk and vanilla; frost cake. Store in the refrigerator.

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:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts; divide between pans.
• Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
• For frosting:
• Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
• Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.