Pear Spice Cake With Pecan Praline Topping Food

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SPICED APPLE-PECAN LOAF WITH PECAN PRALINE TOPPING



Spiced Apple-Pecan Loaf with Pecan Praline Topping image

Provided by Food Network

Time 1h15m

Yield One 9-inch loaf or three 5.5-inch loaves

Number Of Ingredients 16

1 1/2 cups unbleached all purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
2/3 cup sugar
1/3 cup packed golden brown sugar
2 eggs
2 1/2 cups peeled and diced Granny Smith Apples (about 2 large)
2/3 cups Diamond of California® chopped pecans, lightly toasted
2/3 cup golden raisins
1/2 cup Diamond of California® pecan pieces
2 tablespoons firmly packed golden brown sugar
1 tablespoon butter, melted butter

Steps:

  • Position the rack in the center of the oven and preheat to 350°F. Generously butter a 9x5-inch loaf pan. Whisk the flour and the next 4 ingredients to blend in a medium bowl. Using an electric mixer, beat the butter, sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the flour mixture. Add the apples, 2/3 cup pecans and raisins and stir until just combined. Transfer the batter to the prepared pan, smooth the top. Bake until the top of the loaf is set, about 25 minutes. Meanwhile: stir the pecans, brown sugar and melted butter to blend for topping. Remove the pan from the oven and spoon the topping carefully over the top of the loaf. Return the pan to the oven and continue baking until a tester inserted in the center of the loaf comes out clean, about 25 minutes, longer. Cool the loaf in the pan on a rack about 10 minutes. Carefully turn the loaf out and cool completely. (Bread can be baked 3 days ahead. Cover tightly with plastic wrap.) For Mini Loaves: Brush 3 (5.72 x 3.94 x 1.88) inch aluminum loaf pans generously with butter. Divide batter among pan; smooth top. Bake until the top of the loaves are set, about 25 minutes. Carefully top the loaves with the pecan mixture, dividing evenly. Continue baking until a tester inserted in the center of the loaf comes out clean, about 20 minutes longer.

PEAR SPICE CAKE W/CREAM CHEESE FROSTING & PECAN PRALINE TOPPING



PEAR SPICE CAKE W/CREAM CHEESE FROSTING & PECAN PRALINE TOPPING image

Categories     Cake     Nut     Dessert     Bake

Yield 12 people

Number Of Ingredients 25

CAKE
2 cups cake flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup unsalted butter
3/4 cup canned pear nectar
3 large eggs
2 tablespoons mild molasses
1/2 cup chopped crystallized ginger
2 pears, peeled, cored, and diced into 1/4" pieces
FROSTING
2 8 oz. packages cream cheese, softened
1 cup unsalted butter, softened
2 lbs. powdered sugar
3 tablespoons sour cream
1 1/2 teaspoons pure vanilla
TOPPING
1/2 cup unsalted butter
3/4 cup brown sugar, packed
1/4 cup heavy cream
1 1/3 cups pecan halves, toasted

Steps:

  • Position rack in center of oven and preheat to 350 degrees. Butter two 9" cake pans, and line bottoms with parchment paper. Mix dry ingredients for cake in a large bowl. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 min. To the dry mixture, add pear nectar, eggs, molasses and crystallized ginger, then add brown butter. Using an electric mixer, beat batter 2 min on medium speed. Fold in pears. Pour batter into prepared pans. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 25 min. Layers will be very thin. Cool cake in pans on racks for 15 min. Shake pans gently to be sure cake is free (run knife around edge if necessary), dump out and turn back onto parchment side, finish cooling on racks. Meanwhile, make frosting by beating cream cheese and butter until light and fluffy. Add powdered sugar 1 cup at a time until most of it is incorporated. Taste for sweetness, adjust to taste. Add sour cream, beat until incorporated. Add vanilla, beat until frosting is light and fluffy. Cover and chill for at least 1 hour. (Can be made 1 day in advance.) Peel parchment off, torte layers. Place first layer on cake board or serving platter. Put a layer of frosting on. Repeat with next two layers, then put the last layer of cake on top, smooth side up (no crumbs!). Do not frost top. Frost sides of cake smooth, then pipe an edge around the top to hold the praline topping. Cover and chill for at least 4 hours or overnight. Shortly before serving, make topping by stirring butter, brown sugar and heavy cream in a heavy medium saucepan over medium-high heat until smooth. Boil 3 min, stirring often. Stir in pecan halves. Take cake out of fridge, spoon warm topping into center. Serve immediately for gooey texture, or later for a more southern praline texture.

PEAR SPICE CAKE WITH PECAN PRALINE TOPPING



Pear Spice Cake with Pecan Praline Topping image

Categories     Cake     Milk/Cream     Dairy     Fruit     Ginger     Nut     Brunch     Dessert     Bake     Pear     Pecan     Spice     Fall     Bon Appétit

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup (2 sticks) unsalted butter
1 box spice cake mix (1 pound 2.25 ounces)
3/4 cup canned pear nectar
3 large eggs
2 tablespoons mild-flavored (light) molasses
1/2 cup minced crystallized ginger
2 pears, peeled, cored, cut into 1/2-inch pieces (about 1 1/2 cups)
3/4 cup (packed) golden brown sugar
1/4 cup whipping cream
1 1/3 cups pecan halves, toasted

Steps:

  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
  • Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
  • Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.

PECAN PRALINE TOPPING



Pecan Praline Topping image

This is a wonderful caramel/butterscotch type sauce that is wonderful served over a dish of ice cream, sliced bananas, french toast for Recipe #304363, and delicious on a warm slice of fruit pie, especially apple pie! For an adult treat, add a shot of rum when incorporating the pecans. Endless possibilites!

Provided by 2Bleu

Categories     Dessert

Time 6m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 6

1/4 cup butter
1/4 cup brown sugar
3 tablespoons whipping cream
1 tablespoon vanilla extract
1 cup pecans, chopped (coarse or fine is up to you)
1 fluid ounce rum (optional)

Steps:

  • Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
  • Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
  • Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.

Nutrition Facts : Calories 195.2, Fat 17.6, SaturatedFat 5.8, Cholesterol 23, Sodium 54.9, Carbohydrate 9, Fiber 1.3, Sugar 7.4, Protein 1.4

SOUR CREAM PEAR CAKE



Sour Cream Pear Cake image

Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!

Provided by rita

Categories     Desserts     Cakes

Time 1h20m

Yield 12

Number Of Ingredients 17

1 tablespoon butter
2 tablespoons cinnamon sugar
3 ½ cups cake flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ⅓ cups white sugar
4 eggs
2 teaspoons vanilla extract
1 ¼ cups sour cream
3 medium pears, cored and finely chopped
¾ cup packed light brown sugar
¼ teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
½ cup caramel ice cream topping

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
  • In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
  • In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
  • Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
  • When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g

PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING



Pear Spice Bundt Cake With Walnut Praline Topping image

Found this tasty adaptation of a circa 1992 Gourmet magazine recipe on www.joythebaker.com , a delightful blog up for an award for Best New Blog of 2009 on www.2009.bloggies.com . Give it a look & see whether you'd give her a vote (I did along with a vote for www.fark.com for the esteemed lifetime achievement award). She's got some tasty recipes for sure. Anyone resurrecting the much maligned American Bundt cake gets a hat tip from me anytime. I plan to make this & halve it immediately after cooling cake but before spooning on topping - will add topping to each half with the best looking one going IMMEDIATELY to dear neighbor's home as I strongly suspect this could become a main meal substitute if allowed to remain in toto in our house, LOL.

Provided by Busters friend

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 18

2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice, ground
1 1/2 teaspoons nutmeg, freshly grated
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
3 pears, peeled, cored and diced into roughly 1/2-inch pieces (about 1 to 1 1/4 cups of fruit)
1 cup walnuts, toasted, cooled, and finely chopped (3 ounces)
3/4 cup brown sugar, golden (packed)
1/2 cup butter
1/4 cup whipping cream
1 cup walnuts, roughly chopped, toasted

Steps:

  • Cake:.
  • Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
  • Sift together flour, baking soda, baking powder, and salt into a bowl.
  • Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
  • Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
  • Fold in pear pieces and chopped walnuts.
  • Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
  • Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
  • Walnut Praline Topping:.
  • Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

UPSIDE-DOWN PEAR SPICE CAKE



Upside-Down Pear Spice Cake image

Our recipe specialists infuse spice cake with cocoa for a deliciously different flavor. The nutty, caramel-pear topping is the crowning touch.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 19

1/4 cup butter, cubed
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
2 medium ripe pears, peeled and thinly sliced
CAKE:
3/4 cup butter, softened
1-1/2 cups sugar
3 eggs, separated
3/4 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons baking cocoa
3/4 teaspoon salt
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 cup buttermilk

Steps:

  • In a small saucepan, melt butter. Stir in the walnuts, brown sugar, maple syrup and cinnamon until blended. Pour into a greased 9-in. round baking pan. Arrange pear slices in a single layer over walnut mixture., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Add dry ingredients to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into batter. Spoon over pears. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 620 calories, Fat 30g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 594mg sodium, Carbohydrate 83g carbohydrate (55g sugars, Fiber 3g fiber), Protein 9g protein.

OLD FASHIONED PEAR SPICE CAKE [WITH CREAM CHEESE FROSTING]



Old Fashioned Pear Spice Cake [with Cream Cheese Frosting] image

Make and share this Old Fashioned Pear Spice Cake [with Cream Cheese Frosting] recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups sugar
1 1/2 cups salad oil
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground salt
2 cups all-purpose flour
4 eggs
3 medium firm ripe pears, peeled, cored and diced (about 1 and 1/2 lbs total)
1/2 cup chopped almonds or 1/2 cup walnuts
1/4 cup butter or 1/4 cup margarine, at room temperature
1 (3 ounce) package cream cheese, at room temperature
1 teaspoon vanilla
2 1/2 cups sifted powdered sugar

Steps:

  • In the large bowl of an electric mixture, combine sugar, oil, baking powder, baking soda, cinnamon, ginger salt and flour.
  • Mix to blend; then beat at medium-high speed for 5 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Using a rubber spatula, fold pears and nuts into batter.
  • Spread in an ungreased 9 by 13 inch baking pan.
  • Bake in a 350 oven until a wooden pick inserted in center comes out clean. (50-55 minutes).
  • Let cool in pan on a wire rack.
  • Meanwhile, prepare Cream Cheese Frosting.
  • For frosting:.
  • Beat [butter, cream cheese and vanilla] until fluffy.
  • Gradually beat in powdered sugar until frosting is of good spreading consistency.
  • Spread frosting over cool cake.

PECAN PRALINE TOPPING



Pecan Praline Topping image

Categories     Egg     Dessert     Bake     Thanksgiving     Pecan     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1 large egg white
1 tablespoon water
1/2 cup (packed) golden brown sugar
1 1/2 cups pecan halves

Steps:

  • Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add brown sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white-sugar mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

PRALINE PEAR CAKE



Praline Pear Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons slivered almonds
1/3 cup plus 1/2 cup sugar
3 tablespoons water
2 ripe but firm Bosc or D'Anjou pears
4 tablespoons unsalted butter, softened
1 egg
2/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon almond extract
Whipped cream

Steps:

  • Preheat oven to 350 degrees. Butter an eight-inch round cake pan but do not use one with a removable bottom.
  • Toast the almonds until lightly browned under the broiler, in a toaster oven or in a heavy ungreased skillet on the top of the stove. Set aside.
  • Swirl one-third cup of the sugar with the water in a heavy saucepan or skillet until the sugar dissolves. Place over medium heat and cook, stirring occasionally, until the mixture turns a uniform honey-brown color. Pour the caramel into the cake pan, tilting it so the caramel coats the bottom. Immediately scatter the almonds over the caramel.
  • Peel and core the pears. Cut them into thin, uniform slices and arrange the slices, overlapping, in a pattern on top of the caramel and almonds.
  • Cream the butter with one-half cup of sugar. Beat in the egg. Sift the flour and baking powder together and stir into the batter. Add the almond extract.
  • Spread the batter over the pears in the cakepan. There will be a thin layer of batter. A spatula moistened in cold water will make spreading it easier.
  • Place in preheated oven and bake for 30 minutes. Remove from oven, allow to cool for a minute or two, run a knife around the edge, then unmold onto a serving dish. If any of the topping clings to the pan, lift it off and replace it on the cake. Serve the cake while still warm with whipped cream.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 43 milligrams, Sugar 34 grams, TransFat 0 grams

BANANA CAKE WITH PECAN PRALINE TOPPING..



Banana Cake With Pecan Praline Topping.. image

this might just be a huge hit at your next cookout..I don't use rum I just use about 1 tbls rum extract

Provided by grandma2969

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 18

3/4 cup dark brown sugar, packed
1/3 cup butter, softened
3 medium sized bananas, mashed
1/4 cup peanut butter
2 tablespoons rum
1 large egg
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/4 cup pecans, chopped
1/4 cup dark brown sugar, packed
1 teaspoon vanilla extract
1/4 cup butter, softened
5 tablespoons milk
2 cups powdered sugar
1/2 cup pecans, coarsely chopped, toasted

Steps:

  • preheat oven to 350*.
  • cream sugar, butter and bananas till smooth and creamy --
  • beat in butter milk, rum (extract) and egg.combine well.
  • blend in all remaining ingredients except topping --
  • pour into greased and floured 9" square pan -- bake 25-30 minutes or toothpick test.
  • cool completely and then spread with frosting --
  • PECAN PRALINE TOPPING:.
  • bring butter and sugar to boil in pan -- cook over medium het, stirring 1 minute or till slightly thickened.
  • let cool 10 minutes.
  • beat in milk, powdered sugar and vanilla.stir in nuts.

Nutrition Facts : Calories 395.6, Fat 17.5, SaturatedFat 7, Cholesterol 42.2, Sodium 232.5, Carbohydrate 57, Fiber 2.2, Sugar 41.7, Protein 4.5

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PECAN PRALINE CAKE - HEART OF BAKING
Filling: With mixer, blend cream cheese and butter until smooth. Gradually add in cups of powdered sugar beating at low speed until blended, then add vanilla flavor. Stir in pecans. Allow to slightly chill before frosting cake. Praline Topping: On a stovetop melt butter, sugar and evaporated milk in sauce pan on medium heat.
From heartofbaking.com


PEAR SPICE CAKE WITH PRALINE TOPPING - COOKSRECIPES
This cake is very moist thanks to the pears and nectar. The sweet praline topping pulls it altogether and makes this cake something special. Recipe Ingredients: 1 1/4 cups pecan or walnut halves 1 cup (2 sticks) butter - divided use 1 (18.25-ounce) package spice cake mix 3/4 cup pear nectar 3 large eggs 2 ripe pears, peeled, cored and chopped ...
From cooksrecipes.com


PECAN SPICE LAYER CAKE - MY CAKE SCHOOL
For the Cake Layers. Preheat the oven to 350 degrees, grease, flour and add a circle of parchment or waxed paper to three 8x2 inch round pans. In a medium bowl, add the flour, baking powder, baking soda, salt and spices for 30 seconds. Whisk and set aside. In another bowl, add the buttermilk, oil and vanilla.
From mycakeschool.com


ASIAN PEAR CAKE RECIPE WITH CHOPPED PECANS - THE SPRUCE EATS
2022-03-01 Gather the ingredients. Preheat the oven to 325 F. Grease and flour a 12-cup Bundt pan or spray generously with a baking spray mixture with flour. Prep the pears by tossing the diced pears with the pecans, cinnamon, and sugar in a bowl. Cover and set aside.
From thespruceeats.com


SPICED PEAR UPSIDE DOWN CAKE - THE PIONEER WOMAN
2015-12-05 Directions. Preheat oven to 325ºF. Butter a 9-inch round cake pan. Set aside. For the topping, in a small bowl, combine the melted butter and maple sugar. Spread this in the bottom of the prepared cake pan. Arrange the pear slices on top of the butter/sugar mixture. For the cake, in the bowl of a stand mixer, beat the butter and maple sugar ...
From thepioneerwoman.com


RECIPES/PEAR-SPICE-CAKE-WITH-PECAN-PRALINE-TOPPING-103029.JSON …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


PEAR SPICE CAKE WITH WALNUT PRALINE TOPPING - GOOGLE
3 pears, peeled, cored, and diced into 1/2-inch pieces (about 1 to 1 1/4 cups) 3/4 - 1 cup walnuts, toasted, cooled, and finely chopped; Walnut Praline Topping. 3/4 cup packed light brown sugar; 1/2 cup butter; 1/4 cup whipping cream; 1/2 cup walnuts, toasted and roughly chopped; Pear Spice Cake Directions. 1. Make sure rack is in the middle ...
From sites.google.com


PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING
2010-11-25 1. Preheat oven to 350 F. Butter and flour bundt pan. 2. Sift together flour, baking soda, baking powder, and salt into a bowl. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy (about 3 minutes in a stand mixer).
From ahintofhoney.com


BUTTERMILK CAKE WITH PRALINE TOPPING - FLOUR & SPICE
2013-03-25 Instructions. Preheat the oven to 375 degrees, grease and flour a 9 inch cake pan. Mix the flour, baking powder, baking soda and salt in a bowl and set aside. Cream the butter and sugar together. Add eggs, beat for 1-2 minutes. Now add the vanilla and mix to combine.
From flourandspiceblog.com


SIMPLE SYRUP | STUFFED PEPPERS, RECIPES, COOKING
Feb 4, 2016 - You'll use this mixture to sweeten all three gelati. But the syrup is also useful for sweetening iced tea, fresh fruit drinks, and flavored cocktails.
From pinterest.co.uk


PECAN PRALINE CAKE - THE CAKE CHICA
2020-12-22 Adjust and oven rack to the center position and heat oven to 300 degrees. Line a rimmed baking sheet with parchment paper or silicone mat. Using a fork beat the egg white and water in a medium sized bowl until foamy. Add the brown sugar and stir until the sugar dissolves. Add the pecans and toss to coat.
From thecakechica.com


UPSIDE DOWN PRALINE SKILLET CAKE - TASTE OF THE SOUTH - SOUTHERN …
2016-01-03 Preheat oven to 350°. Spray a 10-inch oven-proof skillet with nonstick baking spray with flour. For topping: Add pecans, butter, brown sugar, corn syrup, lemon juice, and salt to prepared skillet. Bring to a simmer over medium heat. Cook, stirring occasionally, 2 minutes.
From southerncastiron.com


PECAN PRALINE CAKE - SWEET PEA'S KITCHEN
2021-09-06 c. d. e. Step 3. Pour the cake batter into a well-greased 9×13 baking dish and bake for 40-45 minutes until browned and cooked through. Step 4. While the cake is cooking, combine the condensed milk and butter over medium heat in a small pot or saucepan on the stove. Step 5. Heat the mixture until the butter is melted.
From sweetpeaskitchen.com


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