PEAR PLUM CAKE RECIPES
PEAR UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT
Using a packaged cake mix speeds up the preparation time of this tasty pear and pecan upside-down cake. This moist cake is pretty to look at and luscious, too. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Spread butter in an 8-in. square baking dish. Arrange pear slices in a single layer over butter. Sprinkle with brown sugar and pecans., In a large bowl, beat cake mix, milk and egg on medium speed for 3-5 minutes; pour over pears. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 236 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 251mg sodium, CarbohydrateContent 36g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
GINGER CAKE RECIPES - BBC GOOD FOOD
Try one of our top ginger cakes for Christmas, Easter, or any time you fancy. Our selection includes scrumptious loaf cakes, gingerbread, drizzle cakes and puddings.
Provided by Good Food team
Number Of Ingredients 1
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TANGERINE DREAM CAKE | JAMIE OLIVER RECIPES
A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
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Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Preheat the oven to 180°C/350°F/gas 4 and generously grease a 2-litre non-stick bundt tin with butter. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely. Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yoghurt also pairs with it very nicely, if you like.
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TANGERINE DREAM CAKE | JAMIE OLIVER RECIPES
A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Preheat the oven to 180°C/350°F/gas 4 and generously grease a 2-litre non-stick bundt tin with butter. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely. Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yoghurt also pairs with it very nicely, if you like.
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From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Desserts
Calories 430 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Desserts
Calories 430 calories per serving
- In a large bowl, combine the flour, 3 tablespoons sugar and salt; cut in butter until crumbly. In a small bowl, whisk egg yolks and lemon juice; stir into dry ingredients with a fork. Remove 1 cup to another bowl; stir in the remaining sugar and set aside for the topping. , Press remaining crumb mixture onto the bottom and up the sides of a greased 8-in. square baking dish. Bake at 375° for 10-12 minutes or until edges are lightly browned., Meanwhile, for filling, combine the sugar, 2 tablespoons cornstarch, salt and cinnamon in a small saucepan; slowly stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla., Toss pears with remaining cornstarch; spoon over crust. Top with filling. Sprinkle with reserved topping. Bake for 35-40 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.
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