Pear Batter Cake Recipes

PEAR BUTTER

Steps:

• Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
• Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
• Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.

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.

PEAR BATTER CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch pie plate; set aside. Peel, halve, and core the pears. Slice the pears lengthwise 1/4-inch-thick. Arrange pear slices in baking dish in a slightly overlapping circular pattern; set aside.
• In a blender, process, butter, milk, granulated sugar, flour, vanilla, eggs, and salt, until smooth.
• Pour batter over pears and bake until golden, and firm to the touch, 40 to 45 minutes. Serve warm or room temperature dusted with confectioners' sugar.

PEAR CAKE

Steps:

• Stir together the flours, oats, baking powder, baking soda, cinnamon, and salt.
• In a large bowl, beat the eggs. Gradually beat in the brown sugar until the mixture is thick. Beat in the melted butter or margarine and the vanilla. Beat flour mixture into the liquid mixture, and then stir in the grated pears. Turn the batter into a greased and floured tube pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until it tests done with a toothpick. Transfer cake to a rack to cool.

EASY AUTUMN PEAR CAKE

Steps:

• Preheat oven to 350°F.
• Beat the first four ingredients in a large bowl with electric mixer on low speed just until cake mix is moistened.
• Blend in 1/4 cup of the butter. Beat on medium speed 2 minutes. The batter will be really thick!
• Spread batter into lightly greased 13x9-inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter.
• Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 tablespoons butter; sprinkle with nuts.
• Bake 40 to 45 minutes.
• Can be served warm or chilled.
• Wrap up letovers and store in fridge.