Country Style Pear Cake Recipes

SUPER MOIST PEAR CAKE

Steps:

• Preheat oven to 350 F.
• Peel and slice the Pears.
• In an electric mixer bowl, whip up the sugar and butter until well combined for about 1 minute.
• Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes until they are well combined.
• Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add ½ cup of milk and ⅓ cup oil while mixing on low speed. Mix for another minute or two on low speed.
• Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in. Ideally, a 10 x 3 inch deep pan is the best size.
• After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
• Bake in a pre-heated 350 F oven for 40 minutes then lay over an aluminum foil wrap on top to cover the cake and bake for another 10-15 minutes depending on your oven. Insert a wooden skewer to make sure it's completely clean before removing the cake. It may take less or a bit more time depending on your oven.
• Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour to completely cool down. Dust with some confectioner sugar right before serving.

FRESH PEAR CAKE

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.

FABULOUSLY SWEET PEAR CAKE

Steps:

• Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.

COUNTRY PEAR PUFF PANCAKE

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, melt 3 tablespoons butter over medium heat. Add pears; cook and stir until tender, about 5 minutes. Stir in 1/4 cup brown sugar and lemon juice. , In a bowl, whisk the flour, milk, eggs, syrup, vanilla and salt until smooth; pour over pears. Bake at 450° until puffy, 10-12 minutes. , Meanwhile, in a microwave-safe bowl, melt remaining butter. Stir in cinnamon, nutmeg and the remaining brown sugar. Spread over pancake. Bake until golden brown, 8-10 minutes. Cut into wedges and serve immediately. If desired, top with whipped cream.

PEAR CAKE

Steps:

• Preheat the oven to 350 degrees. Grease a 9-inch-round layer-cake pan with butter and sprinkle with the bread crumbs. Turn the pan upside down and tap it or shake it lightly to get rid of all the loose crumbs.
• In a bowl, beat together the eggs and milk. Add the sugar and salt and continue beating until well combined. Add the flour, mixing thoroughly with the other ingredients.
• Peel the pears, slice in half and scoop out the seeds and core. Cut lengthwise into thin slices. Add to the bowl, mixing them well with the other ingredients; the batter will be very thick.
• Spoon the batter into the pan, leveling it off with the back of a spoon or a spatula. Dot the surface with the butter.
• Bake in the top rack of the preheated oven for 45 minutes, or until the top is lightly golden.
• Remove it from the pan as soon as it is cool and firm enough to handle. It may be served lukewarm or cold.

COUNTRY-STYLE PEAR CAKE

Steps:

• Preheat your oven to 180 degrees celsius.
• Grease a deep, 20 cm round cake tin and line with baking paper.
• With electric beaters, beat butter and sugar until light and creamy.
• Add eggs one at a time stirring after each one.
• Add essence and beat until combined.
• With a metal spoon, fold in flour and cinnamon alternatively with the milk.
• Stir until just combined and mixture is almost smooth.
• Transfer mixture into prepared tin.
• Peel pears and cut into quarters lengthwise.
• Press pieces gently into cake mixture along the sides of the tin having the narrow part of the pear pieces facing the centre of the cake.
• Gently warm apricot jam and drizzle over cake and pear and bake in the oven for about 55 minutes.
• Some ovens may be a little different so keep an eye on it after 45 minutes of cooking.
• Pears are very moist and some cakes may take a little longer.
• Turn the heat down if this happens so the cake does not burn.
• Leave in the tin for about 10 minutes after cooked and then turn onto a rack to cool.

COUNTRY PEAR CAKE

Steps:

• Position oven rack in the center of oven; preheat oven to 375°.
• Grease and flour a 9 inch round cake pan; set aside.
• In a big bowl, whisk together the eggs, milk, oil, and lemon zest until well blended.
• Beat in 2/3 cup sugar.
• Stir in the flour and mix until a smooth batter is formed.
• Peel the pears; cut the pears lengthwise into quarters; cut away the tough cores and any seeds.
• Slice the pear quarters crosswise into 1/4-inch slices.
• Add the pears to the batter and stir gently so they are completely incorporated into the batter.
• Pour the batter into the prepared pan; sprinkle the top of the cake with the 1 tablespoon sugar.
• Bake for 50 minutes; set the pan on a wire rack to cool.
• Serve the cake warm or at room temperature.
• *Serve with vanilla ice cream or caramel sauce.