HONEY PEAR CHEESECAKE
We grow pear trees, so I'm always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.
Nutrition Facts : Calories 552 calories, Fat 36g fat (17g saturated fat), Cholesterol 142mg cholesterol, Sodium 374mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
GLAZED LEMON-PEAR CAKE
Lemon and pear "pair" up to create a brunch-worthy cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
- In medium bowl, mix flour, baking powder, allspice and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 3 minutes, scraping bowl occasionally, until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about 1 cup at a time, and milk, about 1/2 cup at a time, beating just until blended after each addition. Fold in pears, walnuts and 3/4 teaspoon of the lemon peel. Pour batter into pan.
- Bake 1 hour or until toothpick inserted halfway between side and center of pan comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, mix powdered sugar, lemon juice and remaining 3/4 teaspoon lemon peel until smooth and thin enough to drizzle. Spoon over cake, allowing some to drizzle down side.
Nutrition Facts : Calories 446, Carbohydrate 58 g, Fat 4, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 301 mg
PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING
Make and share this Pear Cake With Lemon-Honey Cream Cheese Frosting recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees.
- Butter and flour two 9-inch 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 and divide between pans; Bake cakes for about 45 minutes.
- 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.
- Place 1 cake layer, flat side up on a platter.
- Spread 1 cup frosting on cake.
- Top with second layer with flat side down.
- Spread remaining frosting over top and sides of cake.
PEAR CAKE WITH LEMON-HONEY CREAM CHEESE FROSTING
Categories Cake Citrus Dairy Fruit Nut Dessert Bake Christmas Thanksgiving Rosh Hashanah/Yom Kippur Cream Cheese Lemon Pear Walnut Fall Winter Honey Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 20
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.
EASY LEMON LAYER CAKE
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
- Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
- Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
- For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
PEAR CAKE WITH CINNAMON BUTTERCREAM FROSTING
A fun and delectable cake with decadent buttercream icing.
Provided by Tiffany King, Eat at Home
Categories Trusted Brands: Recipes and Tips Libby's Fruits & Vegetables
Time 1h
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 78.3 g, Cholesterol 49.5 mg, Fat 5.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 536.3 mg, Sugar 55.5 g
HONEY CAKE WITH HONEY CREAM CHEESE FROSTING
Because honey keeps baked goods moist, it gives both staying power and flavor to this decadent cake, while the cream cheese frosting adds a welcome tang.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
- In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
- Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
- Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
- Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
- Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.
HONEY-CREAM-CHEESE FROSTING
Use this cream-cheese frosting recipe when making our Honey Cake with Honey Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 2
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute. Use immediately or refrigerate, covered, until needed.
OLD FASHIONED PEAR SPICE CAKE [WITH CREAM CHEESE FROSTING]
Make and share this Old Fashioned Pear Spice Cake [with Cream Cheese Frosting] recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
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.
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
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