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Hazelnut Pear Cake

 Hazelnut Pear Cake
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
16 ServingsPrep: 30 min. Bake: 55 min. + cooling

Ingredients

  • 1-1/2 cups whole hazelnuts, toasted and skins removed
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1-3/4 to 2 cups confectioners' sugar

Directions

  • 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. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • extracts.

2 of 2

Hazelnut Pear Cake (continued)

Directions (continued)

  • 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. 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.
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.