Cinnamon Pear Cake Recipes

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PEAR UPSIDE-DOWN CAKE



Pear Upside-Down Cake image

Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears-large, bell-shaped fruits with smooth, yellow-green skin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 ten-and-a-half-inch cake

Number Of Ingredients 12

4 tablespoons unsalted butter
1/2 cup packed light-brown sugar
3 ripe pears, such as Bartlett or Anjou, peeled and cored
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar

Steps:

  • Make the topping: Melt butter in the bottom of a 10 1/2-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool. Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
  • Make the batter: Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
  • Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated.
  • In a large bowl, beat reserved egg whites and the cream of tartar with a hand mixer until stiff but not dry. Using a rubber spatula, fold egg whites into the batter. Transfer to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
  • Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

SUPER MOIST PEAR CAKE



Super Moist Pear Cake image

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

2¼ cups cake or all purpose flour (sifted)
1½ cup sugar (fine granulated white sugar)
½ cup butter (soft, unsalted)
⅓ cup canola oil (or vegetable oil)
2 tsps. baking powder
2 tbsps. vanilla extract
4 whole eggs
½ cup milk
3 whole ripe pears (peeled and thinly sliced)
⅛ tsp. salt (Just a pinch)
1 tsp. lemon zest ((optional))
2 tbsps. confectioner suger (for dusting after baking)
1/4 cup brown sugar (or less as desired)
¾ tsp. cinnamon

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 CAKE WITH CINNAMON BUTTERCREAM FROSTING



Pear Cake with Cinnamon Buttercream Frosting image

A fun and delectable cake with decadent buttercream icing.

Provided by Tiffany King, Eat at Home

Categories     Trusted Brands: Recipes and Tips     Libby's Fruits & Vegetables

Time 1h

Yield 10

Number Of Ingredients 11

1 (15 ounce) can Libby's® Pear Halves
2 eggs
1 cup sugar
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
4 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon milk, or more as needed

Steps:

  • Preheat oven to 350 degrees F. Grease 9x13 baking pan.
  • Cut pears into bite-sized pieces, reserving juice.
  • In large bowl, stir eggs and sugar together. Add pears and juice, stirring to combine. Stir in flour, salt and baking soda. Pour into greased pan.
  • Bake at 350 degrees for 23-30 minutes, until toothpick inserted in middle comes out clean.
  • Cool before frosting.
  • Place butter in mixing bowl.
  • Sift together powdered sugar and cinnamon. Add to mixing bowl and beat with vanilla.
  • Add milk 1 tablespoon at a time until desired consistency is reached.

Nutrition Facts : Calories 379.2 calories, Carbohydrate 78.3 g, Cholesterol 49.5 mg, Fat 5.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 536.3 mg, Sugar 55.5 g

CINNAMON PEAR CAKE



Cinnamon Pear Cake image

Easy tasty homemade cake. My husband loved it and he is not dessert eater. It freezes well for 3-4 weeks. I think this recipe was created by Robin Hood Flour people.

Provided by elsokolj

Categories     Dessert

Time 1h40m

Yield 12-16 serving(s)

Number Of Ingredients 12

3 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
4 eggs
1 cup light vegetable oil
1/3 cup apples or 1/3 cup orange juice
2 teaspoons vanilla
4 large pears, peeled and thinly sliced (or firm apples)
1/3 cup granulated sugar
2 teaspoons ground cinnamon
icing sugar

Steps:

  • CAKE: Preheat oven 350°F
  • Grease and flour a 10" tube pane.
  • Combine first four ingredients.
  • Beat eggs, oil, juice and vanilla in large bowl.
  • Add dry ingredients, beating until smooth (batter will be stiff).
  • FILLING: spread 1/3 batter in prepared pan.
  • Cover with half of pears (apples. Repeat layers.
  • Spread remaining 1/3 batter on top.
  • BAKE in center of 350F oven for 70-75 minutes, or until cake tester comes out clean.
  • Cool 20 minutes in pan then remove to rack and cool completely.
  • If desired, dust with icing sugar before serving.

Nutrition Facts : Calories 479, Fat 20.2, SaturatedFat 1.9, Cholesterol 70.5, Sodium 164.1, Carbohydrate 70.6, Fiber 3.3, Sugar 42.2, Protein 5.6

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