Pear And Walnut Cake Recipes

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WALNUT PEAR COFFEE CAKE



Walnut Pear Coffee Cake image

This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. -Darlene Spalding, Lynden, Washington

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

1 cup chopped walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
FILLING:
2 medium ripe pears, peeled and sliced (about 2 cups)
2 teaspoons lemon juice
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup chopped walnuts

Steps:

  • In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.

Nutrition Facts : Calories 430 calories, Fat 25g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 265mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

PEAR & WALNUT UPSIDE-DOWN CAKE



Pear & Walnut Upside-Down Cake image

This classic dessert, upside-down cake, has been updated for the season using pears and walnuts.

Provided by Land O'Lakes

Categories     Upside-down     Pear     Walnut     Sweet     Baking     Nut     Fruit     Cake     Dessert

Yield 8 servings

Number Of Ingredients 15

Topping
1/4 cup Land O Lakes® Butter melted
1/2 cup firmly packed brown sugar
2 medium Bartlett or Anjou pears, thinly sliced
1/3 cup chopped walnuts
Cake
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter softened
2 large Land O Lakes® Eggs
1/3 cup milk
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F.
  • Pour melted butter into 9-inch round baking pan. Stir in 1/2 cup brown sugar. Arrange pear slices over brown sugar in single overlapping layer. Sprinkle with walnuts. Set aside.
  • Whisk together flour, baking powder, cinnamon and salt. Set aside.
  • Combine 1/2 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Beat in eggs. Reduce mixer speed to low; add dry ingredients, milk and vanilla. Beat just until combined. Gently spread batter over pears.
  • Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around inside of pan to loosen sides of cake. Invert cake onto serving platter. Remove pie pan. Serve warm or at room temperature.

Nutrition Facts : Calories 350 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 1 grams, Sugar grams, Protein 4 grams

PEAR AND WALNUT CAKE



Pear and Walnut Cake image

Make and share this Pear and Walnut Cake recipe from Food.com.

Provided by Renee Ferraz

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/2 cups firmly packed brown sugar
1/2 cup vegetable oil
3 eggs
1/4 cup sugar
1/4 cup water
1 teaspoon vanilla
5 ripe firm pears, unpeeled,cored and chopped
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees.
  • Butter and flour a 9x13 inch baking pan.
  • Sift first 5 ingredients into medium bowl.
  • Using electric mixer, beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth.
  • Blend in dry ingredients.
  • Stir in pears and walnuts.
  • Pour batter into prepared pan and bake about 55 mins.

Nutrition Facts : Calories 368.3, Fat 13.8, SaturatedFat 1.9, Cholesterol 52.9, Sodium 231.4, Carbohydrate 58.5, Fiber 3.2, Sugar 37.8, Protein 4.7

PEAR AND WALNUT UPSIDE-DOWN CAKE WITH WHIPPED CRèME FRAîCHE



Pear and Walnut Upside-Down Cake with Whipped Crème Fraîche image

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Cake     Dessert     Bake     Kid-Friendly     Pear     Walnut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield One 9-inch cake

Number Of Ingredients 18

For the cake:
1 cup unsalted butter (2 sticks), room temperature
3/4 cup lightly packed brown sugar
1 1/2 pounds ripe pears, cored and sliced into thin wedges (such as Bartlett or D'Anjou) (about 3 pears)
1 cup walnuts, toasted and chopped
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup milk, room temperature
For the whipped crème fraîche:
4 tablespoons crème fraîche
1 cup heavy cream
1 teaspoon granulated sugar
Special equipment:
One 9-inch round metal cake pan (at least 2 inches tall)

Steps:

  • For the cake:
  • Preheat the oven to 350°F.
  • Cut a half-stick of butter into slices and place it and the brown sugar in the cake pan. Set the pan over a medium-high burner. Stir as the butter and sugar melt together and continue until the mixture gets pale and bubbly, swirly when stirred, and toasty brown, about 2 minutes. Set aside to cool. (Note: If you'd rather not make the caramel in the cake pan, you can use a large skillet instead and simply pour the caramel into the cake pan when done.)
  • Arrange the pear wedges in the cake pan in an even patter. Sprinkle the walnuts evenly over the pears.
  • In a medium bowl, sift together the flour, baking powder, and salt and set aside.
  • Place the remaining 1 1/2 sticks of butter in the bowl of a stand mixer or large bowl. Beat the heck out of the butter using the paddle attachment of a stand mixer or a hand mixer until it gets lighter in both color and consistency. Add the sugar and beat until well blended and fluffy.
  • Separate the egg yolks from the whites and set the whites aside in a medium bowl. Stir the yolks into the butter mixture until completely blended (no need to beat, and then stir the vanilla. Add half the dry ingredients and stir until mixed in. Stir in the milk until completely smooth, then the rest of the dry ingredients just until fully incorporated; set aside.
  • Using a stand mixer or hand mixer, beat the egg whites until very fluffy. The whites should look shiny with soft peaks-stop whisking before they get dry looking. Gently but thoroughly fold the whipped whites into the batter-all the air that you just whipped in will go out of the whites if you over-mix at this point. Pour the batter over the fruit and gently smooth the top.
  • Put the cake in the oven and start checking for doneness in 35 minutes: peek in, give the pan a tiny nudge, and look for jigglyness in the center. If it wobbles and looks soft and crinkled on top, gently close the door and set the timer for 5 more minutes. If it's looking set, slide the rack out and touch the top of the cake with your fingers, testing for bounce-back. If your touch leaves a dent that stays, return the cake to the oven. If it does spring back, the final test is sticking a toothpick into center of the cake. When it comes out moist, but crumb-free, it's done!
  • Let the cake cool in the pan for 30 minutes. Run a knife around the edge, invert a plate on top of the pan, and carefully but quickly flip it over. Tap the bottom of the pan if the cake doesn't fall onto the plate on its own. Lift the pan away and replace any pear slices that may have stuck there.
  • When ready to serve, combine all the ingredients for the whipped crème fraîche in a large bowl; whip until thick and fluffy, but still soft.
  • Slice the cake and serve each wedge with a dollop of whipped crème fraîche.

WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE



Warm Pear and Walnut Cake with Lemon Custard Sauce image

Categories     Cake     Dessert     Bake     Lemon     Pear     Walnut     Fall     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 22

For sauce
1/4 cup sugar
2 large egg yolks
1 cup half and half
2 tablespoons grated lemon peel
1/2 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
For topping
3/4 cup sugar
3 tablespoons water
2 large Anjou pears, peeled, cored, cut into thin wedges
For cake
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
2 large eggs
1 tablespoon grated lemon peel
6 tablespoons milk (do not use low-fat or nonfat)
3 tablespoons brandy
6 tablespoons finely chopped walnuts, toasted

Steps:

  • Make sauce:
  • Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
  • Make topping:
  • Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.
  • Make cake:
  • Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
  • Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.

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