Indulge in a symphony of flavors with our delectable Cookie Butter and Pear Spice Cake, a culinary masterpiece that tantalizes your taste buds with every bite. This extraordinary cake is an exquisite fusion of sweet and savory, where the richness of cookie butter harmonizes perfectly with the juicy sweetness of pears and the warmth of aromatic spices. But that's not all; this article presents a treasure trove of additional recipes to satisfy your sweet cravings. Discover the secrets behind our luscious Double Chocolate Zucchini Cake, a decadent treat that combines the moistness of zucchini with the irresistible indulgence of chocolate. Embark on a delightful journey with our tangy Lemon Raspberry Cake, where zesty lemon and sweet raspberries dance together in perfect harmony. And for those who adore classic flavors, our Vanilla Pound Cake, with its dense, buttery crumb and irresistible vanilla aroma, will transport you to a realm of pure culinary bliss.
Here are our top 8 tried and tested recipes!
PEAR-SPICE BUNDT CAKE
This is a slight twist on applesauce cake, relying instead on a homemade pear sauce. The cake can be made a day ahead. Keep it at room temperature, then glaze it and garnish it with pear chips just before serving.
Provided by Martha Stewart
Yield Makes one 10-inch cake
Number Of Ingredients 18
Steps:
- In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
- Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling pan occasionally. Using a potato masher, mash pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
- Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not overmix.
- Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.
GOOEY PEAR CAKE
Looking for a fruit dessert? Then check out this delicious gooey pear cake made using Betty Crocker™ Super Moist™ spice cake mix - a tasty treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In 13x9-inch pan, melt butter in oven. Pour walnuts with syrup over butter, spreading evenly to cover bottom of pan.
- In medium bowl, toss pears with cinnamon-sugar until evenly coated. In large bowl, beat cake mix, oil, eggs and pear nectar with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in pears. Pour batter over nuts in pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let stand 5 minutes; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 419, Carbohydrate 58 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 324 mg
PEAR SPICED BUNDT CAKE
We added pureed pears and pumpkin pie spice to cake batter to create a moist and flavorful cake.
Provided by By Deborah Harroun
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
- Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
- In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
- In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
- Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
- Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
- To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.
Nutrition Facts : ServingSize 1 Serving
SPICY PEAR COOKIES
Delicious, rich flavor with or without frosting. Top with walnut halves for a fancy touch.
Provided by Cheryl Statt
Categories Desserts Cookies Drop Cookie Recipes
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, beat margarine and sugar untill smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon, and ginger; mix into batter. Stir in chopped pears, chopped nuts and raisins.
- Drop about two inches apart by rounded tablespoonfuls onto baking sheets and bake 15 minutes or until edges are golden brown and center springs back when lightly touched. Remove to wire racks to cool.
- Combine confectioners' sugar and lemon juice and mix until smooth. Spoon icing over coookies.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 52.9 g, Cholesterol 28.7 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 104.4 mg, Sugar 37.3 g
OLD-FASHIONED PEAR CAKE
Old-fashioned pear spice cake is a wonderful ending to a meal. It's not too heavy or rich, but the moist treat is brimming with flavor.-Audrey Golden, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour. In a large bowl, beat the sugar, yogurt, oil, egg whites and egg until well blended. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually beat into yogurt mixture until blended. Stir in pears and pecans., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 264 calories, Fat 9g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 291mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
BROWN BUTTER PEAR CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
- Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
- Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 50.8 g, Cholesterol 50.1 mg, Fat 25.4 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 279 mg, Sugar 36.5 g
PEAR BAR COOKIES
When you're in the mood for bars that are a little bit different, bake these spiced goodies featuring mellow pears and tender coconut. The small-size batch will disappear before you know it.-Cora Dunlop, Boston Bar, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 bars.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 9-in. square baking pan. Bake at 350° for 25-28 minutes or until golden brown., In a small bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking powder, salt and ginger; stir into egg mixture just until moistened. Gently stir in pears and coconut. , Spread over warm crust. Bake 20-23 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 182 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
COOKIE BUTTER AND PEAR SPICE CAKE
For my friend's birthday, I wanted to make her a cookie butter (ie. speculoos or Biscoff®) cake. I couldn't find a recipe that I liked, so I just made one up. It was a great success, everyone who ate a slice kept coming back for seconds! The cake is best served chilled, so you may want to put it in the fridge or freezer for at least 30 minutes before serving (I like mine overnight).
Provided by Jealous Muffin
Categories Layer Cake From a Mix
Time 1h43m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray.
- Combine spice cake mix, 1 cup water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Add sweetened condensed milk, 1/4 cup cookie butter, 1 tablespoon vanilla extract, and pumpkin pie spice. Increase speed to medium and beat until batter is smooth, about 2 minutes.
- Arrange slices from 1 pear on the bottom of the prepared pan. Pour batter on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Allow to cool completely, about 30 minutes.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Stir in remaining pear slices, 1/3 cup water, 1/4 cup honey, and cinnamon whiskey. Cook until pears are soft and the water has evaporated, 8 to 10 minutes. Remove from heat and let cool.
- Combine cream cheese, heavy cream, confectioners' sugar, 3/4 cup cookie butter, 1/2 cup butter, 2 teaspoons honey, and 1 teaspoon vanilla extract in the bowl of a stand mixer fitted with the paddle attachment; beat until frosting is slightly stiff, 10 to 20 minutes.
- Remove sides of the springform pan to release cake. Slice into three even layers; transfer middle and top layer to a flat work surface. Invert bottom layer and peel off base so pear slices are facing upward. Cover with middle cake layer; arrange pear and honey mixture evenly on top. Add top cake layer.
- Spread frosting over the top and sides of the cake.
Nutrition Facts : Calories 873.4 calories, Carbohydrate 84 g, Cholesterol 148.3 mg, Fat 55.9 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 24.7 g, Sodium 492.1 mg, Sugar 55.9 g
Tips:
- For the best flavor, use ripe pears. If your pears are not ripe, you can ripen them by placing them in a paper bag with an apple for a few days.
- To make sure your cake is evenly cooked, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you don't have cookie butter, you can make your own by blending speculoos cookies in a food processor until they are fine crumbs.
- You can also use other spices in this cake, such as cinnamon, nutmeg, or ginger.
- This cake is a great way to use up leftover cookie butter. It's also a delicious and festive dessert for fall and winter.
Conclusion:
This cookie butter and pear spice cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the cookie butter frosting is the perfect finishing touch. Whether you're serving it to your family or friends, this cake is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love