ANJOU PEAR CAKE
This fruity cake is at its best when made with melting, buttery pears
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.
- Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices. Pour the cake mixture into the tin. Bake for about 50 mins or until a skewer comes out clean. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.
- To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps. Brush the cake with the glaze, dust with icing sugar and serve warm with crème fraîche.
Nutrition Facts : Calories 191 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.55 milligram of sodium
ROSEMARY ANJOU PEAR CAKE
Add aromatic flavors to your dessert table with this upside-down rosemary and Anjou pear cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In large bowl, gently toss pears, 2 tablespoons of the sugar and the rosemary. Layer pear slices in bottom of pan.
- In large bowl, beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy. Add oil, liqueur and orange peel, beating until blended. On low speed, beat in flour, cornmeal and salt just until blended. Pour batter over pears.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Run knife around edge of pan to loosen cake; place heatproof serving plate upside down on pan. Turn plate and pan over. Carefully remove pan.
Nutrition Facts : Calories 400, Carbohydrate 55 g, Fat 4, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 110 mg
MARGUERITE D'ANJOU PEAR CAKE
This is adapted from the Anjou Pear Cake in the BBC Good Food Cakes app. I've added the lemon zest for more flavor, switched from poire William liqueur to brandy (that's what I had), left out the glaze for a simpler, more clafouti-like cake, switched to all egg white to use up some extras and changed the measurements from weight to volume (for the most part) to make it easier for us Americans. I also decided to name this yummy cake after Marguerite d'Anjou, queen to King Henry VI.
Provided by Lauren H-C
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350Ëš Fahrenheit. Line the bottom of a 9"-round springform pan with parchment paper, then grease the bottom and sides of the pan. Set on a baking sheet and set aside.
- In a large bowl, stir together the pear chunks, lemon zest and juice and brandy. Set aside.
- Over medium heat in a large saucepan, melt the butter, being careful not to let it brown. Remove from the heat and stir in the flour, baking powder and sugar. Gradually stir in the egg whites (or two whole eggs). Fold in the pears and any accumulated juices then pour batter in the prepared cake tin. Bake in the middle of the oven for 50 minutes, or until a cake tester comes out clean.
- Cool the cake in its tin for a few minutes, then turn out and serve warm.
Nutrition Facts : Calories 238.2, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 90.6, Carbohydrate 38.6, Fiber 4, Sugar 21.8, Protein 3.7
OLD-FASHIONED PEAR CAKE
Old-fashioned pear spice cake is a wonderful ending to a meal. It's not too heavy or rich, but the moist treat is brimming with flavor.-Audrey Golden, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour. In a large bowl, beat the sugar, yogurt, oil, egg whites and egg until well blended. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually beat into yogurt mixture until blended. Stir in pears and pecans., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 264 calories, Fat 9g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 291mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
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