#pear cake

[hauntingly-cynical]

upside down pear cake 🍐

[marcofoods]

🍁 Maple Pear & Hazelnut Cake 🍐

A moist, nutty cake with caramelized pears and maple warmth—perfect for sweater weather!

🛒 Ingredients

🎂 Cake Base

✔️ 1½ cups all-purpose flour ✔️ ½ cup ground hazelnuts (or almond flour) ✔️ 1 tsp baking powder ✔️ ½ tsp cinnamon ✔️ ¼ tsp salt

🧈 Wet Mix

✔️ ½ cup unsalted butter, softened ✔️ ⅔ cup maple syrup (dark grade for robust flavor) ✔️ 2 eggs, room temp ✔️ 1 tsp vanilla extract ✔️ ½ cup buttermilk

🍐 Toppings

✔️ 2 ripe pears, thinly sliced ✔️ 2 tbsp maple syrup (for glaze) ✔️ ¼ cup chopped toasted hazelnuts ✔️ Powdered sugar (for dusting)

📋 Instructions

1️⃣ Prep & Preheat

Grease a 9" springform pan. Line bottom with parchment.

Preheat oven to 350°F (175°C).

2️⃣ Dry Mix

Whisk flour, ground hazelnuts, baking powder, cinnamon, and salt.

3️⃣ Cream & Combine

Beat butter + maple syrup until fluffy (~3 mins).

Add eggs one at a time, then vanilla.

Alternate adding dry mix + buttermilk in 3 batches.

4️⃣ Bake

Pour batter into pan. Arrange pear slices on top in a spiral.

Bake 40-45 mins until golden and skewer comes clean.

5️⃣ Finish

Brush warm cake with 2 tbsp maple syrup.

Sprinkle toasted hazelnuts + dust with powdered sugar.

💡 Pro Tips

🔸 Pear prep: Toss slices in 1 tsp lemon juice to prevent browning. 🔸 Extra crunch: Add ½ cup chopped hazelnuts to batter. 🔸 Make ahead: Tastes better next day as flavors meld!

⏲️ Prep: 20 mins | Bake: 45 mins 🍽️ Serves: 10

[grand-zammy]

Nothing special here

Just some...

EMOJI CAKES!!

OMG There's

SO

MANY

CAKES!!!

(it's so hard to pick which ones I like best 😣)

[absurdmuse604]

Happy Birthday Zayne! 🍐☃️🩵

[askwhatsforlunch]

Maple Pear and Hazelnut Cake

This Thanksgiving, I am also baking a cake. Not just any cake, though! A moist and light Maple Pear and Hazelnut Cake that celebrates this year's harvest in the garden, and is a delicious mouthful of Autumn comfort! Happy Thanksgiving, friends!

Ingredients (6 to 8):

1 ½ tablespoon unsalted butter

1/2 cup hazelnuts

1 cup Pears in Whisky Syrup + 1/4 cup of the Whisky Syrup 

2 cups plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

¼ teaspoon salt

¼ cup caster sugar

4 eggs

1/3 cup hazelnut milk

1/4 cup pure (Grade A) Canadian Maple Syrup

Preheat oven to 160°C/320°F. Butter a 20cm/8” cake tin; set aside.

In a small saucepan, melt butter over a low flame. Once melted, remove from the heat. Set aside.

Toast hazelnuts in a small frying pan over a high flame, a few minutes until just fragrant. Remove from the heat and allow to cool.

Save four beautiful Pear halves, and place them, cut side down at the bottom of prepared cake tin. Dice the rest of the Pear halves; set aside.

Blitz toasted hazelnuts in a food processor, until you have a fine enough powder (resembling coarse meal).

In a large bowl, combine flour, ground hazelnuts, baking powder, bicarbonate of soda, salt and caster sugar. Give a good stir with a wooden spoon.

Dig a well in the middle of the dry ingredients, and break in the eggs. Give a good and gentle stir, gradually adding hazelnut milk, melted butter, Maple Syrup and Whisky Syrup until just combined.

Then, gently fold in Diced Pears, until just combined.

Gently spoon batter evenly over the Pear halves. Place cake tin in the middle of the oven, and bake, at 160°C/320°F, 45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and allow to cool in the tin, about 15 minutes, before turning out onto serving plate.

Generously brush with Maple Syrup.

Serve Maple Pear and Hazelnut Cake warm or at room temperature, with glass of chilled Champagne.

[sweetoothgirl]

spiced maple pear cake

[andallshallbewell]

[faidingrainbow]