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
BROWN SUGAR POUND CAKE
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.
Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
BROWN SUGAR PEAR POUND CAKE
Pears are predominant in this dessert. The spectacular flavors of pear brandy, pear nectar, and fresh pears in the sauce dress up any dessert buffet.
Provided by BHG Test Kitchen
Time 1h20m
Number Of Ingredients 19
Steps:
- Butter a 10-inch fluted tube pan. Coat lightly with flour, shaking out excess. Set pan aside.
- In a medium bowl stir together flour, baking powder, and salt; set aside. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes. Add eggs, 1 at a time, beating just until combined.
- Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl. Fold in pears and orange peel. Pour batter into prepared pan, spreading evenly.
- Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
- For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan. Cook and stir over medium heat until mixture just boils and sugar is dissolved.
- Remove cake from pan and place on wire rack. Place a piece of parchment or waxed paper under the wire rack. With a pastry brush, brush the warm glaze over the entire surface of the cake. Cool cake completely. Serve with Pear Sauce. Makes 16 servings.
- For Pear Sauce, in a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet. Bring to boiling over medium heat; reduce heat. Simmer, covered, about 15 minutes or until pears are soft. If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
- Remove from heat. Cool slightly. Puree mixture in a food processor or blender; strain through a fine-mesh sieve. Stir in vanilla. Taste sauce and adjust sugar if necessary. Cool and refrigerate in an airtight container for up to 72 hours. Makes about 2 cups.
PEAR POUND CAKE
Steps:
- Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth. Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed. Add half of the flour mixture and the egg to the butter mixture and mix well. Add the rest of the flour mixture and the buttermilk, beating them in well. Fold in the pears and the pecans. Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out of the pan and finish cooling. When cool, invert onto a serving plate and cut into slices.
BROWN SUGAR PEAR POUND CAKE
Source: Better Homes and Gardens **Note: For Pear Sauce you will need 1 - 500 mg vitamin C tablet (to prevent browning).
Provided by Mom2Rose
Categories Breakfast
Time 1h25m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 18
Steps:
- Butter a 10-inch fluted tube pan.
- Coat lightly with flour, shaking out excess; set pan aside.
- In a medium bowl stir together flour, baking powder, and salt; set aside.
- In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
- Add eggs, 1 at a time, beating just until combined.
- Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
- Fold in pears and orange peel.
- Pour batter into prepared pan, spreading evenly.
- Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
- Cool cake in pan on a wire rack for 10 minutes.
- For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
- Cook and stir over medium heat until mixture just boils and sugar is dissolved.
- Remove cake from pan and place on wire rack.
- Place a piece of waxed paper under the wire rack.
- With a pastry brush, brush the warm glaze over the entire surface of the cake.
- Cool cake completely.
- Serve with Pear Sauce.
- To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
- Bring to boiling over medium heat; reduce heat.
- Simmer, covered, about 15 minutes or until pears are soft.
- If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
- Remove from heat.
- Cool slightly.
- Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
- Stir in vanilla.
- Taste sauce and adjust sugar if necessary.
- Cool and refrigerate in an airtight container for up to 72 hours.
- Makes about 2 cups.
- Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.
Nutrition Facts : Calories 720, Fat 26.1, SaturatedFat 15.6, Cholesterol 151.3, Sodium 366.1, Carbohydrate 109, Fiber 4.2, Sugar 72.9, Protein 7.5
BROWN SUGAR POUND CAKE I
A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.
Provided by ARVILLALAR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g
BROWN SUGAR POUND CAKE
Make and share this Brown Sugar Pound Cake recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- beat together butter and shortening.
- gradually add sugars, creaming until light and fluffy.
- Beat in eggs one at a time.
- Sift together dry ingredients and add alternatley with the milk and vanilla.
- Stir in nuts.
- Pour batter inot greased and floured 10" bundt cake pan.
- Bake at 350 for 1 hour or until cake test done.
- You may use a glaze on top if you prefer or a dusting of powdered sugar.
Nutrition Facts : Calories 954.2, Fat 50, SaturatedFat 20.4, Cholesterol 197.5, Sodium 435.6, Carbohydrate 118.2, Fiber 2.2, Sugar 78.7, Protein 12.2
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