Pear Hazelnut Cake Recipes

HAZELNUT PEAR CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.

PEAR-HAZELNUT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 10-inch springform cake pan.
• Peel, core and slice the pears. Toss them with the juice of one-half lemon and set aside.
• Sift the flour, baking powder and salt together. Stir in the nuts. Set aside.
• Cream 12 tablespoons of the butter with one cup of the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the flour and nut mixture, then the remaining lemon juice and the vanilla. Spread the batter in the pan.
• Arrange the pear slices, overlapping, on the surface of the batter in a pattern. Sprinkle them with all but one tablespoon of the remaining sugar and dot with the remaining butter. Place the cake in the oven and bake until it is golden brown, the top springs back when lightly touched and a cake tester comes out clean, about 70 minutes.
• Allow to cool at least 30 minutes before removing the sides of the pan. Sprinkle with the remaining tablespoon of sugar. Serve at once or when completely cooled.