Anjou Pear Cake Recipes

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ANJOU PEAR CAKE



Anjou pear cake image

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

50g butter , melted, plus extra for the tin
500g ripe buttery pears , peeled, cored and roughly chopped
juice 1 lemon
1 tbsp poire William liqueur (optional)
75g plain flour
1 heaped tsp baking powder
75g caster sugar
2 eggs , beaten
2 tbsp apricot jam , for the glaze
icing sugar , for dusting
crème fraîche , to serve

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



Rosemary Anjou Pear Cake image

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

4 large unpeeled red Anjou pears, thinly sliced (3 1/2 cups)
1 1/2 cups sugar
4 teaspoons coarsely chopped fresh rosemary leaves
2 eggs
1 cup olive oil
2 tablespoons orange-flavored liqueur
1 teaspoon grated orange peel
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup stone-ground yellow cornmeal
1/2 teaspoon salt

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



Marguerite D'anjou Pear Cake image

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

1 1/2 lbs pears, which should be nice and soft, peeled, cored and sliced into 1/2-inch-3/4-inch chunks
1/2 lemon, zest and juice
1 tablespoon brandy
1/4 cup unsalted butter
1/2 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1 tablespoon sugar
3 egg whites, beaten

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

SPICED D'ANJOU PEAR BREAD



Spiced D'Anjou Pear Bread image

More like cake than bread, this 'plummy' creation is moist and delicious. The pears and spices combine so tastily that I only bake this when there are other people around so I won't eat both loaves all by myself.

Provided by JAWANDMEE

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 24

Number Of Ingredients 12

2 cups brown sugar
1 cup vegetable oil
¼ cup molasses
3 eggs
1 ¼ teaspoons salt
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¾ teaspoon ground cloves
1 ½ teaspoons ground ginger
¼ teaspoon ground allspice
4 very firm D'Anjou pears, thinly sliced
3 cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C), and generously grease two large loaf pans. (The long pieces of pear make the loaves more susceptible to sticking in the pans and falling apart, so make sure you grease the pans generously.)
  • In a large bowl, combine brown sugar, vegetable oil, molasses, and eggs. Mix in salt, baking soda, cinnamon, cloves, ginger, and allspice. Stir the pear slices in, coating them evenly. Stir in the flour. Pour batter into the prepared loaf pans
  • Bake for 50 to 65 minutes. Allow loaves to cool in pan about ten minutes before removing them and placing them on a wire rack to cool completely.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 187.8 mg, Sugar 17.1 g

EASY PEAR COBBLER RECIPE



Easy Pear Cobbler Recipe image

This is our most popular pear cobbler recipe. A sweet cake-like batter tops a delicious cinnamon-spiced pear filling in this easy cobbler.

Provided by Diana Rattray

Categories     Dessert

Time 1h15m

Number Of Ingredients 10

3 to 4 cups pears (sliced fresh)
1 1/2 cups sugar ( divided )
1 stick (4 ounces) butter
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup milk (whole or low-fat)
1 large egg
Optional: ice cream, whipped cream (for serving)

Steps:

  • Gather the ingredients.
  • Pre heat oven to 325 F (165 C /Gas Mark 3), and place the rack in the middle. In a large bowl, mix the pears with 1/2 cup of the sugar and let stand.
  • Put the butter in a 2-quart baking dish and place in the oven until melted, about 5 minutes.
  • Combine the remaining sugar, flour, baking powder, cinnamon, and salt in a mixing bowl. Mix well.
  • Whisk together the milk and egg in a separate small mixing bowl.
  • Slowly combine the milk and egg mixture with the dry ingredients to make a batter.
  • Pour the batter over the melted butter. Do not stir.
  • Spoon the sliced pears over the batter. Do not stir.
  • Bake in the preheated oven for 50 to 60 minutes, or until nicely browned and the pears are tender. If the topping appears to be browning, cover the dish with foil and continue baking until the pears are tender.
  • Remove the cobbler from the oven and set it on a rack to cool slightly. Enjoy the cobbler hot or cold with a scoop of ice cream or whipped cream.

Nutrition Facts : Calories 357 kcal, Carbohydrate 60 g, Cholesterol 56 mg, Fiber 3 g, Protein 3 g, SaturatedFat 8 g, Sodium 210 mg, Sugar 46 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g

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