Glazed Pear Cake with knife
Glazed Pear Cake

Glazed Pear Cake

Glazed Pear Cake with knife
Prep Time 20 minutes
Cook Time 50 minutes
Adapted from Epicurious
Years ago when I came across this recipe on Epicurious, I immediately fell in love. But I’ve never made it the way it is written, as the recipe is flawed, plus I prefer the taste of butter in my baked goods instead of oil, which the original recipe called for. This recipe is adapted from the original, but is almost like an entirely new cake… except for the glaze. It is genius to reduce pear nectar, heavy cream and sugar on the stove top to a syrupy sauce that gets spooned over the warm cake, though I do cut down the amount of sugar originally called for to tame the sweetness. Bosc pears are best here, but firm Bartlett pears will work as well.
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Course Dessert
Servings 12

Ingredients
 

  • 1 ½ pounds bosc pears, peeled, cored and cut into ½-inch pieces
  • 1 ½ cups (300 grams) sugar
  • 4 large eggs
  • 12 tablespoons unsalted butter, melted and cooled
  • 1 tablespoon white wine vinegar
  • 2 teaspoons pure vanilla extract
  • 2 cups (245 grams) all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt

For the glaze:

  • 2 cups pear nectar
  • 1 cup heavy cream
  • 1 cup sugar

Instructions
 

  • Preheat your oven to 350 F. Butter a 9 x 13 inch baking pan.
  • Combine the sugar and eggs in a stand mixer. Beat with the whisk attachment for 4 minutes, until pale and thick. Add the butter and vinegar and beat to combine, scraping the bottom of the bowl to make sure everything is well mixed.
  • In a small bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Mix with a whisk to ensure even distribution of the ingredients, then add to the mixer. Beat on low speed until the flour mixture is just combined, then stir in the pears with a spatula. Pour the batter into your prepared pan.
  • Bake the cake for 50-55 minutes, until springy to the touch and a toothpick comes out clean when inserted into the cake.
  • While the cake is baking, make the glaze. Combine the nectar, cream and sugar in a small saucepan and bring to a simmer. Cook for 30-40 minutes until thickened. It should begin to look like a thin caramel sauce.
  • When the cake is finished baking, remove it from the oven and allow it to cool for 10 minutes on a rack. Poke a few holes in the cake with a skewer, then pour half of the glaze over the cake, which should be about ¾ cup. Let the cake cool completely.
  • When you are ready to serve, rewarm the remaining glaze and serve alongside the cake.
Tried this recipe?Let us know how it was!

Years ago when I came across this recipe on Epicurious, I immediately fell in love. But I’ve never made it the way it is written, as the recipe is flawed, plus I prefer the taste of butter in my baked goods instead of oil, which the original recipe called for. This recipe is adapted from the original, but is almost like an entirely new cake… except for the glaze. It is genius to reduce pear nectar, heavy cream and sugar on the stove top to a syrupy sauce that gets spooned over the warm cake, though I do cut down the amount of sugar originally called for to tame the sweetness. Bosc pears are best here, but firm Bartlett pears will work as well.

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