HONEY PEAR CAKE RECIPE (NO REFINED SUGAR)
This Pear Cake is a simple and scrumptious way to make use of delicious pears. This pear cake is easy to make, loaded with whole grains, and refined-sugar free. Everyone adores this for breakfast, snack, or a healthyish dessert.
Provided by Chew Out Loud
Number Of Ingredients 12
Steps:
- Preheat oven to 325F with rack on lower middle position. Generously grease a bundt pan, followed by a sprinkling of flour on bottom/sides of pan; tap out excess flour from pan and set aside.
- In a medium bowl, beat egg whites until bubbly. Stir in the oil and honey until combined. Add pears, folding just enough to combine.
- In a separate bowl, stir together the flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Fold flour mixture gently together with the egg mixture, just until incorporated (do not over-mix) Batter will be thick. Use rubber spatula to transfer batter into greased/floured bundt pan.
- Bake 60-70 minutes or just until a toothpick inserted in center of cake comes out with a few tender crumbs attached. Let cool completely in pan on wire rack. Run thin knife around edges to loosen, if needed. Turn pan upside down on serving platter and give it a few firm pats to remove cake. Serve as is or frost as desired.
SUPER MOIST PEAR CAKE
Loaded with pears, perfectly sweet and melt in the mouth - this Super Moist Pear Cake recipe is divine! Easy to make and it looks gorgeous, perfect for dessert or afternoon treat!
Provided by Mariam E.
Categories Dessert
Time 1h5m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 slice, Calories 358 kcal, Sugar 30 g, Sodium 49 mg, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 49 g, Fiber 1 g, Protein 5 g, Cholesterol 76 mg
PEAR, HONEY AND LIME CAKE
From "Gordon Ramsay: A Chef for All Seasons", this lovely cake combines the sweetness of pears and honey with the tartness of lime. I wasn't able to get pear liqueur so I substituted a mixture of vanilla liqueur and kirsch which is also lovely. Please note that the standing times are included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 4h50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the pears, melt the butter in a medium skillet on medium heat.
- Add the pears and cook, turning occasionally, 5 minutes, until light golden.
- Stir in the lime juice, honey and vanilla bean and cook for 2 more minutes.
- Stir in the liqueur and remove from the heat.
- Let the pears steep about 3 hours.
- Discard the vanilla bean.
- For the cake, in a large bowl, beat the butter, sugar and lime zest with a hand mixer at medium speed until smooth.
- Blend in the baking powder and salt.
- Beat in the eggs, one at a time.
- Turn the speed to low and beat in the flour until just blended.
- Cover the bowl with plastic wrap and let rest 20 minutes.
- Meanwhile, grease a 9" springform pan and line the bottom with parchment paper.
- Drain the pears, reserving the syrup.
- Pat the pears lightly dry.
- Thinly slice half of the pears and reserve.
- Chop the remaining pears and stir into the batter.
- Transfer the batter to the prepared pan and level the top.
- Arrange the pear slices on top.
- Bake in a preheated 400 degree F oven for 10 minutes.
- Reduce the heat to 300 degrees F and bake until the top of the cake feels springy and the tester comes out clean, about 1 hour.
- Cool the cake in the pan on a rack.
- Remove the cake to a wire rack.
- Skewer the top and spoon the reserved syrup over the top.
Nutrition Facts : Calories 577.9, Fat 32.5, SaturatedFat 19.3, Cholesterol 217.3, Sodium 161.5, Carbohydrate 67.7, Fiber 3.3, Sugar 42.3, Protein 7.6
HOMEMADE PEAR HONEY
Pear honey is an old recipe that's been passed down through families. We especially like it with hot biscuits and butter. It's also good on pound cake or even ice cream. Make sure the pears you use are very firm. -Charlotte McDaniel, Jacksonville, Alabama
Provided by Taste of Home
Time 1h5m
Yield 6 half-pints.
Number Of Ingredients 3
Steps:
- Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer., Remove from heat. Ladle hot liquid into 6 hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
HONEY CAKE WITH CARAMELIZED PEARS
This moist cake -- inspired by the Rosh Hashanah traditions of eating honey cake and honey-dipped fruit to represent hope for a sweet year ahead -- is made luscious with a warm topping of pears in a honey syrup. A generous dollop of cold whipped cream is the perfect complement.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Butter a 10-inch springform pan. Dust with flour; tap out excess. Whisk together the flour, baking powder and soda, salt, and cinnamon in a bowl; set aside. Mix eggs and sugars on high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 3 minutes.
- Whisk together honey, milk, oil, and zest. With mixer on low, add honey mixture to egg mixture; mix until combined, about 1 minute. Add half the flour mixture; mix until smooth. Mix in remaining flour mixture. Pour batter into pan.
- Bake until dark golden brown and a cake tester inserted in center comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a thin knife around edge of cake; carefully remove sides of pan.Transfer cake to a platter. Top with pears. Serve with whipped cream or topping, if desired.
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