PEAR BRUNCH CAKE
Bisquick Heart Smart® recipe! Let them eat pear brunch cake! This moist, tempting cake loaded with pears is easy enough to make anytime.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Grease and flour 9-inch round cake pan. Cut pear halves into thin slices.
- In medium bowl, stir together Bisquick® mix, sugar, milk and margarine. Pour into pan. Arrange pear slices in circular pattern on batter; sprinkle with cinnamon.
- Bake about 40 minutes or until golden brown and toothpick inserted in center comes out clean. Top each serving with yogurt.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 14 g, TransFat 3 g
BROWN BUTTER PEAR CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
- Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 50.8 g, Cholesterol 50.1 mg, Fat 25.4 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 279 mg, Sugar 36.5 g
FRESH PEAR CAKE
When pears are in season, I love to make this family favorite. It's moist and keeps well, and makes a wonderful dessert as well as a breakfast or brunch cake.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 424 calories, Fat 22g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 240mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH PEAR CAKE
This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
Provided by Barbara
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine the pears and the sugar and let stand for one hour.
- Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
- Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
- Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 67.3 g, Fat 19.5 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 371 mg, Sugar 39.3 g
PEAR CREAM BREAKFAST CAKE
Make and share this Pear Cream Breakfast Cake recipe from Food.com.
Provided by gwynn
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Drain pears, reserving 1/2 cup of syrup.
- Slice pears; place on bottom of 8-inch square baking pan.
- Beat cream cheese, preserves and butter in mixing bowl at medium speed until well blended; pour over pears.
- Beat cake mix, reserved syrup, oil, egg and ginger in large mixing bowl at low speed until well blended and pour over cream cheese mixture, Bake 35-40 minutes or until golden brown.
- Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 402.4, Fat 20.7, SaturatedFat 9.2, Cholesterol 65.9, Sodium 331.9, Carbohydrate 51.9, Fiber 3.2, Sugar 34.5, Protein 4.7
PEAR BUNDT CAKE
Make and share this Pear Bundt Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat over to 350°F Grease a 10-inch bundt pan well, brushing it with melted butter or nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon.
- In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. It will look sandy when well-combined. Beat in eggs, one at a time, followed by pear/apple sauce and vanilla extract.
- Working in two or three additions, alternately add flour mixture and milk to the sugar mixture. Stir only until just combined, then gently stir in the diced pears.
- Pour into prepared pan and bake for 60 minutes, or until a tester comes out clean and the cake springs back when gently pressed.
- Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool.
- Dust with powdered sugar before serving.
Nutrition Facts : Calories 298.3, Fat 5.5, SaturatedFat 3.1, Cholesterol 47.5, Sodium 409.7, Carbohydrate 56.9, Fiber 1.8, Sugar 28.6, Protein 5.5
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