Best 4 Caramelized Pear Cake Recipes

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Indulge in the exquisite symphony of flavors with our caramelized pear cake, a culinary masterpiece that tantalizes the taste buds and elevates any occasion. This delectable treat features layers of moist and fluffy cake, each infused with the essence of caramelized pears, creating a harmonious blend of textures and flavors. The caramelized pears, with their golden-brown glaze and subtle sweetness, add an irresistible touch of elegance to this exceptional dessert.

In addition to the classic caramelized pear cake, this article presents a delightful collection of pear-inspired recipes that cater to diverse preferences and dietary needs. Discover the secrets behind crafting a gluten-free pear and almond cake, a heavenly creation that caters to those with gluten sensitivities. Delight in the rustic charm of a pear and ginger upside-down cake, where caramelized pears and ginger dance together in a symphony of flavors.

For those seeking a vegan indulgence, the pear and chocolate cake emerges as a guilt-free temptation, combining the richness of chocolate with the sweetness of pears in a delectable symphony of flavors. Those with a penchant for classic flavors will find solace in the timeless pear and frangipane tart, a traditional French dessert that showcases the harmonious marriage of pears and almond cream.

Embark on a culinary adventure as you explore these enticing pear recipes, each offering a unique twist on this versatile fruit. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you in creating exquisite desserts that will impress your loved ones and leave them craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL-GLAZED PEAR CAKE



Caramel-Glazed Pear Cake image

Bake this caramel-glazed pear cake as a fitting dessert to end a fall meal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 13

4 ripe Bartlett pears, peeled, chopped (about 3 cups)
1 tablespoon granulated sugar
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 eggs
2 1/4 cups granulated sugar
1 1/4 cups vegetable oil
3 teaspoons vanilla
1 1/2 cups coarsely chopped pecans
1/4 cup butter or margarine, softened
1/4 cup packed light brown sugar
1/4 cup whipping cream

Steps:

  • Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In medium bowl, gently toss pears and 1 tablespoon granulated sugar; let stand 5 minutes.
  • Meanwhile, in another bowl, mix flour, baking soda and salt. In large bowl, beat eggs, 2 cups of the granulated sugar, the oil and 2 teaspoons of the vanilla with electric mixer on medium speed until blended. Gradually add flour mixture, beating on low speed until blended. Fold in pears and pecans. Pour batter into pan.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack.
  • In 1-quart heavy saucepan, heat butter, brown sugar, remaining 1/4 cup granulated sugar and the whipping cream to boiling over high heat, stirring constantly; boil 1 minute without stirring. Remove from heat; stir in remaining 1 teaspoon vanilla. Cool until slightly thickened. Drizzle glaze over warm cake. Let stand until set.

Nutrition Facts : Calories 650, Carbohydrate 73 g, Fat 5 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg

QUICK & EASY CARAMELIZED PEARS



Quick & Easy Caramelized Pears image

Seasonal fruit is the perfect starting point for a memorable meal-ender.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

3 tablespoons unsalted butter
3 medium pears, such as Anjou or Bartlett, quartered and cored
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
Salt
Vanilla ice cream, for serving

Steps:

  • In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

Nutrition Facts : Calories 135 g, Fat 6 g, Fiber 3 g, SaturatedFat 4 g

SALTED CARAMEL PEAR CAKE



Salted caramel pear cake image

Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. Serve with a cup of tea.

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert, Treat

Time 1h50m

Number Of Ingredients 27

2cm piece ginger , grated
4 Williams pears , 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate)
360g self-raising flour
15g rye flour
1 tsp ground ginger
½ tsp turmeric
½ tsp nutmeg
½ tsp ground cardamom
½ tsp cinnamon
1 tsp baking powder
4 eggs
200g golden caster sugar
150g light brown muscovado sugar , sieved
150ml rapeseed or vegetable oil
120g natural yogurt
toasted buckwheat , dehydrated pear and rosemary, to serve (optional)
50g unsalted butter , plus extra for the tins
50ml reserved pear juice
150ml perry
100g light brown muscovado sugar
1 tbsp double cream
generous pinch sea salt
4 egg whites
250g golden caster sugar
250g butter , at room temperature
2 tbsp tahini
1 tbsp vanilla bean paste

Steps:

  • Heat oven to 195C/175C fan/gas 5 ½. Butter and line the base of three 20cm round cake tins. Add the grated ginger to the grated pear and push down with a wooden spoon to squeeze out as much juice as possible.
  • Mix the flours, spices, baking powder and 1 tsp salt in a bowl. In a stand mixer, vigorously whisk the eggs and sugars for 3 mins until thick and frothy. Slowly pour in the oil in a steady stream. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt, until incorporated. Mix in the grated pear (for no longer than 20 secs). Divide the mixture between the tins and bake for 25-30 mins or until a skewer inserted comes out dry.
  • For the caramel, heat the pear juice and perry in a pan until reduced to about 50ml. Add the sugar and butter and whisk to a smooth caramel, then add the cream and whisk again until smooth. Add sea salt to your taste - I'd go for a generous pinch, so that the caramel is still fruity and sharp but has a little saltiness to it - then allow to cool slightly to just warmer than room temperature.
  • To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pan of boiling water, then whisk until the sugar dissolves and the mixture is no longer gritty. Put the bowl in the mixer, then whisk until soft peaks form and the bowl returns to room temperature. Switch to the paddle attachment, then add the butter, one spoonful at a time. Add the tahini, vanilla and a pinch of salt, and beat to a light, fluffy icing.
  • Place the bottom layer of sponge on a platter or cake stand, then top with a layer of the buttercream and scatter over a third of the chopped pear. Repeat with the next two layers. To ice the cake, do an intial layer all over, chill in the fridge for 20 mins, then use the remaining icing to cover everything. Use a stepped spatula to spread it out evenly. Pour the caramel over the top of the cake, and allow it to drip down the sides. Scatter with toasted buckwheat, dehydrated pear and rosemary, if you like.

Nutrition Facts : Calories 743 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 66 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium

CARAMELIZED PEAR CAKE



Caramelized Pear Cake image

Categories     Cake     Fruit     Ginger     Brunch     Dessert     Bake     Thanksgiving     Kid-Friendly     Pear     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 15

6 tablespoons (3/4 stick) unsalted butter
3/4 cup (packed) golden brown sugar
2 1/4 pounds Bosc pears, peeled, quartered, cored
1 1/3 cups all purpose flour
2/3 cup sugar
3 tablespoons minced crystallized ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated orange peel
1 cup grated peeled Bosc pears (about 2 medium)

Steps:

  • Preheat oven to 350°F. Melt butter in heavy 10-inch-diameter ovenproof skillet over low heat. Remove from heat. Sprinkle with brown sugar. Arrange quartered pears in flower design atop sugar, cutting some pieces to fit center if necessary.
  • Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in medium bowl to blend. Whisk eggs, oil, vanilla and orange peel in large bowl to blend. Mix in grated pears. Mix dry ingredients into egg mixture.
  • Carefully pour batter over pears in skillet. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet on rack 20 minutes. Run knife around skillet sides to loosen. Place plate on skillet over cake. Invert cake onto plate. Serve warm.

Tips:

  • Choose ripe but firm pears for caramelizing. This will help them hold their shape and prevent them from becoming too mushy.
  • Use a heavy-bottomed skillet to caramelize the pears. This will help prevent them from burning.
  • Cook the pears over medium heat, stirring frequently, until they are golden brown and tender. This should take about 10 minutes.
  • Deglaze the skillet with a little bit of water, white wine, or apple cider after caramelizing the pears. This will help loosen any browned bits and add flavor to the cake.
  • Use a bundt pan or other fluted pan to bake the cake. This will help create a beautiful, decorative cake.
  • Allow the cake to cool completely before glazing it. This will help the glaze set properly.

Conclusion:

This caramelized pear cake is a delicious and easy-to-make dessert that is perfect for any occasion. The pears add a sweet and juicy flavor to the cake, while the caramel glaze gives it a rich and decadent finish. This cake is sure to be a hit with everyone who tries it!

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