Caramel Glazed Pear Cake Recipes

CARAMEL-GLAZED PEAR CAKE

Steps:

• To make cake:.
• Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
• Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.
• Combine flour, salt, and baking soda, and add to egg mixture, beating at low speed until blended.
• Fold in pears, chopped pecans, and vanilla extract.
• Pour batter into a greased and floured 10-inch Bundt pan.
• Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean.
• Remove from pan, and drizzle Caramel Glaze over warm cake.
• To make the glaze:.
• Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.

PEAR CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
• In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
• In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
• Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
• Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
• Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
• Spoon Caramel Glaze over cake.
• Caramel Glaze:.
• In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
• Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.

SPICED PEAR CAKE WITH CARAMEL GLAZE

Steps:

• 1. Stir dry spices into cake mix. Peel and chop pears. Set aside.
• 2. Preheat oven to 350, and spray cake pan generously with Baker's Joy.
• 3. Add pear paste, ginger paste, oil, water and eggs to mix. Beat until combined. Gently stir in pears.
• 4. Pour batter into cake pan, and bake according to directions on box. I used a Bundt pan so approximately 38-44 minutes or until toothpick inserted comes out clean. Cool on wire rack for 30 minutes before inverting onto serving platter.
• 5. Make your glaze: Melt butter, brown sugar, and milk in saucepan, whisking constantly until it begins to boil. Remove from heat and cool 10 minutes.
• 6. Add sugar and vanilla. Whisk vigorously until combined. Pour over cake. Enjoy!

CARAMEL PEAR BUNDT CAKE

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
• With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
• Add eggs and vanilla and mix until fully combined.
• In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
• Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one).
• Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
• Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
• When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
• Butter glaze:.
• In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
• Caramel sauce:.
• In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
• Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.

SALTED CARAMEL PEAR CAKE

Steps:

• Heat oven to 195C/175C fan/gas 5 ½. Butter and line the base of three 20cm round cake tins. Add the grated ginger to the grated pear and push down with a wooden spoon to squeeze out as much juice as possible.
• Mix the flours, spices, baking powder and 1 tsp salt in a bowl. In a stand mixer, vigorously whisk the eggs and sugars for 3 mins until thick and frothy. Slowly pour in the oil in a steady stream. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt, until incorporated. Mix in the grated pear (for no longer than 20 secs). Divide the mixture between the tins and bake for 25-30 mins or until a skewer inserted comes out dry.
• For the caramel, heat the pear juice and perry in a pan until reduced to about 50ml. Add the sugar and butter and whisk to a smooth caramel, then add the cream and whisk again until smooth. Add sea salt to your taste - I'd go for a generous pinch, so that the caramel is still fruity and sharp but has a little saltiness to it - then allow to cool slightly to just warmer than room temperature.
• To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pan of boiling water, then whisk until the sugar dissolves and the mixture is no longer gritty. Put the bowl in the mixer, then whisk until soft peaks form and the bowl returns to room temperature. Switch to the paddle attachment, then add the butter, one spoonful at a time. Add the tahini, vanilla and a pinch of salt, and beat to a light, fluffy icing.
• Place the bottom layer of sponge on a platter or cake stand, then top with a layer of the buttercream and scatter over a third of the chopped pear. Repeat with the next two layers. To ice the cake, do an intial layer all over, chill in the fridge for 20 mins, then use the remaining icing to cover everything. Use a stepped spatula to spread it out evenly. Pour the caramel over the top of the cake, and allow it to drip down the sides. Scatter with toasted buckwheat, dehydrated pear and rosemary, if you like.

CARAMEL GLAZED PEAR CAKE

Steps:

• 1. Prep For Cake - Toss togeather the pears and the 1 Tbsp. Sugar: Set Aside and Let Stand for 5 Minutes
• 2. Beat the Eggs, 2 cups of sugar and oil at Medium speed with an electric mixer untill well Blended - Set Aside
• 3. In a Bowl combine flour, salt, and Baking Soda ,
• 4. Add the Flour Mixture to sugar and egg mixture , with mixer on low speed untill blended, Fold in the Pears ,Chopped Pecans and vanilla extract
• 5. Pour Batter into a well greased and floured 10 Inch Bundt Pan.
• 6. Bake in a 350 oven for 1 hour or untill a wooden toothpick inserted in the center of cake comes out clean. Remove from pan and Drizzle Carmel Glaze over the warm Cake.
• 7. To Make Caramel Glaze - Stir togeather Brown Sugar, Butter , and Evaporated Milk in a Saucepan Over Medium Heat
• 8. Bring to a Boiland cook stirring constantly, for 2 1/2 minutes or untill sugar dissolves. Remove from heat and drizzle over warm cake.