Hazelnut Pear Cake Recipe
Hazelnut Pear Cake Recipe photo by Taste of Home

Hazelnut Pear Cake Recipe

Publisher Photo
From the hazelnuts to the yummy brown butter glaze, this cake is a little different from an everyday pound cake. —Elisabeth Larsen, Pleasant Grove, Utah
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES: 16 servings

Ingredients

  • 1-1/2 cups whole hazelnuts, toasted and skins removed
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 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

Nutritional Facts

1 slice equals 533 calories, 30 g fat (13 g saturated fat), 104 mg cholesterol, 193 mg sodium, 62 g carbohydrate, 3 g fiber, 8 g protein.

Directions

  1. 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.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. 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.
  4. 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.
  5. 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. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast whole hazelnuts, spread hazelnuts in a 15x10x1-in. baking pan. Bake in a 350° oven 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.
Originally published as Hazelnut Pear Cake in Taste of Home February/March 2014

Nutritional Facts

1 slice equals 533 calories, 30 g fat (13 g saturated fat), 104 mg cholesterol, 193 mg sodium, 62 g carbohydrate, 3 g fiber, 8 g protein.

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