Got leftovers Pears? Make this Easy Pear Cake!
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⭐️ Our pear cake is soft, moist, fruity, and easy to make. You only need 7 simple ingredients to make this pear-packed dessert.
It's perfect as a snack, breakfast, or dessert for a special occasion. Try it, and you won't have pear cake any other way!
⭐️ Ingredients
Wet Ingredients
1 cup milk we use unsweetened soy milk
¾ cup sugar
¼ cup vegetable oil we use canola or sunflower oil
1 tablespoon vanilla extract optional
Dry Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 pound pears
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to bake French Pear Cake | No mixer needed | Uses fresh pears
Learn how to make this super easy French Pear Cake recipe (Gateau Fondant aux Poires) with no mixer required, simply a whisk. And a few ingredients you probably already have in your kitchen. The prep time for this cake is 10 minutes (includes cutting your pears) so it's a great snack cake to whip up with little effort.
Serves 8
Ingredients:
100 grams / 1/2 cup superfine/caster sugar
3 eggs
1/4 teaspoon sea or kosher salt
160 grams / 1 cup plain flour
8 grams / 2 teaspoons baking powder
100 milliliters / 1/3 cup + 1 tablespoon milk
3 tablespoons neutral oil (sunflower, avocado or canola)
2 large pears, peeled, cored and finely sliced
80 grams / 2.8 ounces butter, melted
38 grams / 3 tablespoons superfine/caster sugar
Directions:
- Preheat the oven to 180C/350F and greaseproof a cake tin.
- Place the sugar, 2 eggs and pinch of salt in a bowl and whisk until combined.
- Add the flour, baking powder, milk and oil and whisk until it is a smooth batter.
- Pour half the batter into the base of your baking tin and lay your sliced pears on top around the baking tin, layering as necessary.
- Pour the remaining batter over the top and tap gently onto your bench to bring the bubbles to the surface.
- Place in the oven to bake for 30 minutes.
- Meanwhile, whisk the remaining egg and 3 tablespoons sugar until combined and slightly lighter in color. Carefully whisk the melted butter into the egg to combine smoothly.
- Remove the cake from the oven and pour the butter mixture on top, returning to the oven for a further 20 minutes or until golden all over.
- Remove and allow to cool before removing from the tin.
- Sprinkle a little confectioner’s sugar over the top, slice and serve.
* Cake tin: The size of cake tin used here is 20cm or 8 inches.
Recipe can be found at
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Lori Brown
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whip-poor-will holler
Cake
1/4 cup butter...1/3 cup brown sugar...3 large pears
1 1/3 cup AP flour...1 t. Baking powder..1 cup Brown sugar..1 t. Cinnamon..6 T. Melted butter..2 eggs...1 T. Vanilla...1/4 cup milk
325 for 45 minutes
Organic Maple Syrup - 32 Oz. Jug - 100% Pure Canadian Maple Syrup - Small Family Farm Sourced - Grade A: Amber Rich Taste - Non-GMO, Healthy and Gluten-Free
Pompeian Robust Extra Virgin Olive Oil - 24 Ounce
McFadden Farm Organic Lemon Thyme Herbs
God Bless,xoxoxo
Easy Pear almond cake recipe with fresh pears. So yummy!
How to make pear and almond cake. This simple cake is made with fresh pear and sliced almonds. This quick recipe uses simple ingredients. In no time, you’ll have an afternoon snack. The pear makes the cake moist and the almonds give it some crunch. Great cake to impress your friends.
Grease a 9-inch (23 cm) cast-iron skillet.
Dust with flour.
1 cup (227g) salted butter, softened
1 1/2 cups (375g) granulated sugar
3 large eggs, room temperature
2 cups (250g) all-purpose white flour
1/3 cup (75mL) milk
1/2 teaspoon (1mL) almond extract
1/2 teaspoon (1mL) vanilla extract
1 large ripe pear cut in 12 thin slices
1/2 cup (57g) sliced almonds
Confectioner’s sugar (powdered sugar) to dust the cake
Preheat oven to 350F (180C).
In the bowl of a stand mixer, with the paddle attachment beat butter (cream the butter) with granulated sugar until fluffy. About 3-4 minutes at medium speed. Why beat the butter? To get air bubbles into it which will expand when baking.
Scrape sides of bowl.
Add 3 large eggs, one at a time, beating well after each addition.
To the butter mixture, add about 1 cup of flour, then the milk and the rest of the flour.
Beating just until combined after each addition.
(Adding flour and milk alternately ensures all the milk will be thoroughly absorbed into the batter).
Beat in extracts (almond and vanilla).
Spoon batter into prepared skillet.
Place pears cut side down in a pinwheel fashion over the batter.
Bake until lightly browned, about 25 to 30 minutes.
Sprinkle with sliced almonds and bake another 10 to 15 minutes.
Let cool in pan for 15 minutes before removing from skillet.
Dust with powdered sugar.
Serve.
Bon Appetit!
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UNREAL CUSTARD APPLE & PEAR CAKE RECIPE | Incredibly Creamy Cake
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This creamy apple and pear cake is soooo delicious! Creamy layers of soft apples, pears, vanilla custard cream topped with crunchy buttery almond crust. You will want to make this again and again! It is really easy to make, it tastes like a mix between apple pie, with custard and nutty crumble.
It is insanely good! If you are a fan of creamy, desserts and you have some apples or pears lying around - You must make this! This cake isn't too sweet, but you can add more sugar if you want :) You can serve this with ice cream or cream, but it's amazing on its own as well.
Chetna's Pear & Cardamom Caramel Cake | At Home With Us
The winds are changing and autumn is in the air, making pear cakes a warm and comforting dessert ideal for this time of the year. This warming, comforting cake makes the most of these gems, with notes of cardamom, almond, and orange to draw out the pear's flavor. Pair it with a scoop of ice cream for an even more enjoyable treat! GET THE RECIPE ►►
For more of Chetna's delicious recipes visit her channel @FoodwithChetna
PREP TIME: 15 minutes
COOK TIME: 55 minutes
MAKES: One 9-inch cake
INGREDIENTS
Caramel
50 grams (3½ tablespoons) unsalted butter, plus more for greasing
100 grams (heaping ½ cup) light brown or muscovado sugar
1 teaspoon ground cardamom
3 1/2 medium Bosc pears, peeled, halved, seeds removed
Cake
150 grams (¾ cup) superfine sugar
200 grams (½ cup plus 6 tablespoons) unsalted butter, softened
150 grams (1 cup plus 5 tablespoons) self-rising flour
50 grams (½ cup) blanched, finely ground almonds or almond flour
1 teaspoon baking powder
4 large eggs
3 tablespoons orange zest (from 2 to 3 oranges)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.