Best 3 Pear Hazelnut Cake Recipes

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Pear and hazelnut cake is a delectable dessert that combines the sweet and juicy flavors of pears with the nutty richness of hazelnuts. This classic cake is perfect for any occasion, whether it's a special celebration or a cozy afternoon snack. With its tender crumb, moist texture, and caramelized pears, this cake is sure to satisfy your sweet tooth. In this article, we will guide you through the process of making the most delicious pear hazelnut cake, providing you with a step-by-step recipe that includes all the essential ingredients and detailed instructions. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a delightful treat that will tantalize your taste buds.

Let's cook with our recipes!

SPICED HAZELNUT-PEAR CAKE WITH CHOCOLATE SAUCE



Spiced Hazelnut-Pear Cake With Chocolate Sauce image

Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove. Wine-infused pears add a richness to the cake and are a pretty finishing touch.

Provided by Katherine Sacks

Categories     Dessert     Christmas     Pear     Cake     Hazelnut     Chocolate     Spice     Cinnamon     Wine     Bake     Christmas Eve     Winter

Yield Makes one 9" cake

Number Of Ingredients 26

For the pears:
10 ripe but firm Bosc pears (about 3 3/4 pounds)
2 cups dry white wine
1/2 cup light brown sugar
2 tablespoons unsalted butter, cubed
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
For the cake:
3/4 cup (1 1/2 sticks) butter, softened, plus more for pan
1 cup blanched hazelnuts
2 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/4 cups light brown sugar
1/3 cup granulated sugar
3/4 teaspoon vanilla extract
3 large eggs
For assembly:
3 ounces dark chocolate, coarsely chopped
1 1/2 cups heavy cream, divided
Special Equipment
A 9" cake pan (preferably springform)

Steps:

  • Poach the pears:
  • Peel pears. Using a 1/2 tsp. measuring spoon or small melon baller, scoop upward from bottom of pears 1 1/2-2" to remove core and seeds; discard. Combine pears, wine, brown sugar, butter, cinnamon, vanilla, and 3 cups water in a large, heavy pot. Cut a round of parchment to fit just inside pot and cover pears.
  • Bring to a boil, then reduce heat and simmer, turning pears occasionally to coat with liquid, until pears are very tender but not falling apart, 20-25 minutes. Using a slotted spoon, transfer pears to a large bowl and cover with parchment round.
  • Bring poaching liquid to a boil, then cook over medium heat until reduced to the consistency of thick syrup, 12-15 minutes (you should have 1/2 cup). Transfer 5 pears to a medium bowl, reserving remaining pears for cake, and pour syrup over. Cover with parchment and let cool, or chill overnight.
  • Bake the cake:
  • Preheat oven to 350°F. Grease cake pan with butter and line bottom with parchment paper.
  • Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes.
  • Meanwhile, mix flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt in a medium bowl.
  • Pulse 1/2 cup dry ingredients and 3/4 cup hazelnuts in a food processor until hazelnuts are chopped into a fine flour; reserve remaining hazelnuts. Transfer chopped hazelnuts to bowl with dry ingredients.
  • Wipe out food processor bowl and add 5 poached pears. Pulse until smooth. Transfer 2 cups to a small bowl; discard leftover purée.
  • Beat brown sugar, granulated sugar, vanilla, and 3/4 cup butter on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, 3-5 minutes. Scrape down bowl and add eggs, one at a time, beating well after each addition.
  • Add half of pear purée and beat on low speed. Add half of flour mixture and beat on low to incorporate. Beat in remaining pear purée and flour mixture until combined. Pour into prepared pan; smooth top. Set pan on a rimmed baking sheet and bake cake, rotating sheet halfway through, until center is set and a tester inserted into the center comes out clean, about 1 hour, 15 minutes. Transfer pan to a wire rack and let cool.
  • Assemble the cake:
  • Turn chilled pears in liquid to coat, then transfer liquid (about 1/2 cup) to a small saucepan. Add chocolate and 3/4 cup cream and cook over medium-low heat, stirring, just until chocolate is melted. Whisk to combine, then transfer to a medium bowl. Chill, stirring occasionally so chocolate doesn't set, until room temperature, about 10 minutes.
  • Remove cake from pan, trim top with a serrated knife if domed, and invert onto a 12" platter. Remove parchment. Using a toothpick, poke holes all over top of cake. Using a pastry brush, brush top with 1/4 cup chocolate sauce.
  • Meanwhile, coarsely chop remaining 1/4 cup toasted hazelnuts. Whip remaining 3/4 cup cream to medium-soft peaks in stand mixer fitted with the whisk attachment.
  • Top cake with whipped cream, pears, and hazelnuts. Drizzle chocolate sauce over pears. Serve remaining chocolate sauce alongside.
  • Do Ahead
  • Cake and pears can be made 2 days ahead; cover in separate containers and chill.

HAZELNUT PEAR CAKE



Hazelnut Pear Cake image

From the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups whole hazelnuts, toasted and skins removed
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup ricotta cheese
3 ripe medium pears, peeled and chopped (about 2 cups)
BROWNED BUTTER GLAZE:
1/2 cup butter, cubed
3 tablespoons 2% milk
1 teaspoon vanilla extract
1-3/4 to 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Chop 1 cup hazelnuts. Place remaining hazelnuts in a food processor; pulse until finely ground., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts., In another bowl, whisk flour, salt, baking soda and ground hazelnuts; add to creamed mixture alternately with ricotta cheese, beating after each addition just until combined. Fold in pears and chopped hazelnuts., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a bowl. Stir in milk, vanilla and enough confectioners' sugar to reach desired consistency. Drizzle over cooled cake.

Nutrition Facts : Calories 533 calories, Fat 30g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 193mg sodium, Carbohydrate 62g carbohydrate (42g sugars, Fiber 3g fiber), Protein 8g protein.

PEAR-HAZELNUT CAKE



Pear-Hazelnut Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 10

5 ripe pears
Juice of 1 lemon
3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup finely ground hazelnuts or walnuts
14 tablespoons sweet butter, at room temperature
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter and flour a 10-inch springform cake pan.
  • Peel, core and slice the pears. Toss them with the juice of one-half lemon and set aside.
  • Sift the flour, baking powder and salt together. Stir in the nuts. Set aside.
  • Cream 12 tablespoons of the butter with one cup of the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the flour and nut mixture, then the remaining lemon juice and the vanilla. Spread the batter in the pan.
  • Arrange the pear slices, overlapping, on the surface of the batter in a pattern. Sprinkle them with all but one tablespoon of the remaining sugar and dot with the remaining butter. Place the cake in the oven and bake until it is golden brown, the top springs back when lightly touched and a cake tester comes out clean, about 70 minutes.
  • Allow to cool at least 30 minutes before removing the sides of the pan. Sprinkle with the remaining tablespoon of sugar. Serve at once or when completely cooled.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 21 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 169 milligrams, Sugar 35 grams, TransFat 1 gram

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you'll need. This will help you stay organized and avoid any scrambling.
  • Measuring Ingredients: Use a kitchen scale to measure ingredients by weight whenever possible. This is more accurate than measuring by volume and will help ensure consistent results.
  • Room Temperature Ingredients: Bring your eggs, butter, and milk to room temperature before using them. This will help them blend together more smoothly and create a lighter, fluffier cake.
  • Don't Overmix: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Baking Time and Temperature: Keep an eye on the cake while it's baking. The baking time may vary depending on your oven. Use a toothpick or cake tester to check for doneness.

Conclusion:

Pear and hazelnut cake is a delicious and versatile dessert that can be enjoyed for breakfast, brunch, or dessert. With its moist, tender crumb, sweet pears, and crunchy hazelnuts, it's sure to be a hit with everyone. Whether you're a seasoned baker or just starting out, be sure to give this recipe a try. With a little planning and attention to detail, you'll be able to create a beautiful and delicious cake that will impress your friends and family.

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