Quantcast

Pear Spice Cakes with Browned Butter Glaze

I think I could seriously live on fruit. I absolutely love it, and I’m pretty sure that there isn’t one fruit that I have tried and haven’t liked. Even the more obscure fruits like pomegranates, starfruit and persimmon have made their way through my kitchen and into my mouth. I love the tangy sweetness of Granny Smith apples, the refreshing juiciness of the summertime berries, and the fuzzy exterior of peaches. Nothing can replace the bite that stings your tongue as you bite into a slice of pineapple or the juice that inevitable flows down your face after sinking your teeth into a succulent nectarine.
Fruit, in my life, is irreplaceable. I mean, healthy and delicious? What more could a girl ask for? However…you’re going to be surprised at me. The one fruit I had never, ever tried before last weekend was a pear.

A pear…really. Not some weird vamointalogh fruit that you can only get in the southeast waters of Asia. Just a good ole’ pear. How odd, huh?

I guess my parents never bought them when I was kid, so as I’ve started to do the grocery shopping I’ve never had the inclination to pick one up. Last weekend though I was sitting in the car with my Aunt Vero and she asked me to grab her a pear from the bag that was at my feet and offered me one as well. I grabbed it, curious. I bit into it and my mind was blown.

It was perfectly juicy with such a good flavor. I was astonished this fruit had never been introduced to me before. I mean, come on! It was a pear. Nothing exotic. So why had I never tried one?! It was absolutely amazing. The texture, the taste, the flowing juices staining my shirt. It was oh so yummy. So of course upon returning home (I had been visiting my sister in Los Angeles), I headed right to the grocery store to stock up. I bought about 6 but I had no idea what to do with them. I wanted to make something that would showcase their wonderful flavor but that would also have some texture and depth. I searched Foodgawker (as always) and found an astounding-looking recipe for pear-spice cakes. So…I did what I always do when I find a recipe that sounds good. I immediately get into the kitchen and make it.

Mind you…my cousin was over (and he didn’t exactly want to sit and watch me bake) and we were about to go to dinner. Whatever. Dinner can wait. Pear-spice cakes cannot.

I got peeling and chopping and sauteeing and mixing and these gorgeous mini-bundts were the result. If you’ve never had a pear, like me, go buy them, savor them, obsess over them, and then go make these cakes. Do me a favor. Do yourself a favor. Thank you and goodnight. Here’s the recipe. You’re welcome.

(Haha. This is what my cousin Matthew was doing while I was baking. Cute, huh? :D)

By the way: I’m curious. Any fruits you’ve never tried, or just recently tried?! How did you like it/them?! Share your fruit experiences in a comment!

Pear Cake

Recipe from Sophistimom

4 ripe pears, peeled and cut in chunks
3/4 cup granulated sugar
1 teaspoon freshly squeezed lemon juice
1 stick unsalted butter
1/2 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
cream cheese glaze (recipe follows)

1. Preheat the oven to 325 degrees. Spray 4 mini loaf pans with nonstick cooking spray and place on a baking sheet. Set aside. (I used a pan of 6 mini-Bundt cakes. I’m sure a regular sized Bundt pan would work beautifully as well.)

2. In a medium saucepan set over medium heat, combine pear chunks and 1/4 cup of sugar, and lemon juice. Cook for 15-20 minutes, or until the pears soften and break apart. You can help them along by smashing them with a potato masher, or just cook until they get soft on their own. Measure out 1 1/2 cups of pear sauce and set aside to cool.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, the remainder of the granulated sugar, and the brown sugar. Mix on high until light and fluffy. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla, and beat on medium high speed for 4 minutes. Mix in sour cream.

4. In a small bowl, combine spices, baking powder, baking soda, salt, and flour. With mixer on low, add dry ingredients to butter and sugar mixture. Mix until just incorporated. Stir in reserved pear sauce. Pour into prepared pans and bake for 30-35 minutes.

Browned Butter Glaze

1 stick (1/2 cup) butter, unsalted
1 1/3 cup confectioner’s sugar
1/2 teaspoon pure vanilla extract
3-4 tablespoons milk

1. Melt butter in a sauce pan over medium heat. Cook until browned, about 3-4 minutes.

2. Remove from heat. Whisk in confectioner’s sugar until thickened. Stir in vanilla extract. Stir in enough milk until icing is pourable. Drizzle over cooled cake/cakes.

Facebook Twitter Pinterest Email

Comments

  1. this looks amazingly moist….and i don’t even like pears! my faves are strawberries and ice cold watermelon. watermelon is like a sweet juicy air conditioner in fruit form!

  2. I’m still yet to bake with pears, these spice cakes look beautiful, and I love the sound of the brown butter glaze!

  3. Veronica Santa Maria says:

    I so proud to have had a part in this! Those pears were extra yummy!

  4. what a delicious blog! here is so many inspirations!

    have a nice time,
    Paula

  5. oh wow, these look so yummy!i love the glaze! brown butter is amazing!

  6. shaina aka evil sister says:

    i tried a persimmon and i hated it :)

  7. Thanx for your sweet comments on our blog!!! Seeing the recipe on this post makes me think we have a lot in common!!! I will be checking back to see what kind of mischief you are up to! (your blog design is adorable!)

  8. Hi Rachel!!! I would have never realized your were only 17, you are so articulate, and I think that is adorable… in the best possible way!

    This cake looks fantastic, reminds me of a Carrot Cake I had once from England… the flavors are so spot on for this time of year, right?

    I sure looks lovely.

  9. These little pear cakes are just delightful! I got a mini bundt pan a couple years ago, and just love it. There’s something special about serving each person their own little cake, isn’t there?

    Great recipe! Thanks for sharing :)

Trackbacks

  1. […] This post was mentioned on Twitter by Rachel Conners, Rachel Conners and Rachel Conners, Rachel Conners. Rachel Conners said: http://www.bakerita.com/?p=340 who likes pear?! learn about my first experience with the fruit :) […]

Speak Your Mind

*