Hazelnut Pear Cake Recipe

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

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 large 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

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.
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.
Originally published as Hazelnut Pear Cake in Taste of Home February/March 2014

Nutritional Facts

1 slice: 533 calories, 30g fat (13g saturated fat), 104mg cholesterol, 193mg sodium, 62g carbohydrate (42g sugars, 3g fiber), 8g protein.

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

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