Xante Pear Liqueur Cake Recipe 425

XANTE PEAR LIQUEUR CAKE RECIPE - (4.2/5)

Xante Pear Liqueur Cake Recipe - (4.2/5) image

Provided by mrshermes2002

Number Of Ingredients 14

Ingredients

CAKE
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, softened, plus more for greasing
1 1/2 cups granulated sugar
3 large eggs
1 cup sour cream
1/4 cup Xante pear liqueur
Glaze
1 cup powdered sugar
1 splash of Xante pear liqueur
1/4 - 1/2 cup milk (to drizzling consistency)

Steps:

Preheat the oven to 350° and grease a bundt baking pan. In a bowl, whisk the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar at medium speed until fluffy, 2 minutes. Beat in the eggs one at a time, then beat in the sour cream and Xante. Scrape down the side of the bowl, then beat the dry ingredients into the batter in three additions until just incorporated. Scrape the batter into the prepared pan, spreading it in an even layer. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Move to a cooling rack and allow it sit for 15 minutes. Turn the cake out on to a serving tray and cover the cake with the glaze as if you were frosting the cake with it.

CHEDDAR PEAR PIE RECIPE - (4.3/5)

Cheddar Pear Pie Recipe - (4.3/5) image

Provided by sierra225

Number Of Ingredients 11

Ingredients

TOPPING:
4 large ripe pears, peeled and thinly sliced
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 frozen pie shell (9 inches)
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter, melted

Steps:

In a large bowl, combine the pears, sugar, cornstarch and salt; toss gently to coat. Pour into pie shell. For topping, combine the cheese, flour, sugar and salt; stir in butter until crumbly. Sprinkle over filling. Bake at 425°F for 25-35 minutes or until crust is golden brown and cheese is melted. Cool on a wire rack for 15 to 20 minutes. Serve warm. Store in the refrigerator.

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