Hazelnut Pear Cake
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
YIELD: 16 servings.
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
Ingredients
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1-1/2 cups whole hazelnuts, toasted and skins removed
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1 cup unsalted butter, softened
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2 cups sugar
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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1 teaspoon almond extract
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2-1/2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1 cup ricotta cheese
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3 ripe medium pears, peeled and chopped (about 2 cups)
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BROWNED BUTTER GLAZE:
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1/2 cup butter, cubed
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3 tablespoons 2% milk
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1 teaspoon vanilla extract
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1-3/4 to 2 cups confectioners' sugar
Directions
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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.
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2.
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.
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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.
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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.
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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.
Nutrition Facts
1 slice: 533 calories, 30g fat (13g saturated fat), 104mg cholesterol, 193mg sodium, 62g carbohydrate (42g sugars, 3g fiber), 8g protein.
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