Recipe: Perfect Easy Asian Pear Cake

Delicious, fresh and tasty.

Easy Asian Pear Cake. This Asian pear cake is packed with diced pears and pecans. Use any variety of pear for the cake, or make it with diced apples Spoon the batter into the prepared pan. Easy Chinese Moon CakesDLTK. salted butter, egg yolks, sugar, all-purpose flour, strawberries.

Easy Asian Pear Cake Made with creamy mascarpone and fresh pears. In large bowl, gently toss pears and lemon juice; sprinkle with brown sugar mixture and toss again. Delicious Asian Pears Mixed With Cinnamon, Sugar, Nutmeg Topped With Pecans and Light Brown Sugar On A Baked Oatmeal Crust. You can cook Easy Asian Pear Cake using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Easy Asian Pear Cake

  1. It's of Pear Compote.
  2. It's 2 of Asian pears (For decoration and for the batter).
  3. It's 30 grams of Soft light brown sugar.
  4. It's 50 ml of White wine.
  5. It's 1/2 of lemon, juiced.
  6. You need of Cinnamon.
  7. It's of Cake batter.
  8. It's 50 grams of Butter (or vegetable oil).
  9. Prepare 50 grams of Soft light brown sugar.
  10. It's 1 of Egg.
  11. Prepare 1/2 tsp of Baking powder.
  12. Prepare 50 grams of White flour.
  13. It's of Cinnamon.

Asian pears (or pyrus pyrifolia, Japanese pear, Korean Giant) are yellow-green fruit that are Asian pears are true pears, but in terms of figure, they look more like apples. After they're frozen, transfer them to a freezer bag or freezer-safe container—you'll be prepared when the urge for pear cake strikes. This easy pear cake gets its amazing flavor and texture from almond flour. Studded with chopped Bosc pear and infused with cinnamon, clove, and ginger, this seasonal cake is sure to become a holiday staple!

Easy Asian Pear Cake instructions

  1. Cut one of the pears into 16 slices and the other one into small pieces. Add the brown sugar, white wine, and lemon juice. Simmer on low heat for 10 minutes..
  2. When the pears have yellowed and become translucent, turn off the heat. Sprinkle on cinnamon as desired..
  3. Line the pan with baking paper or oil and arrange the pear slices on the bottom. This time, my pear was small, so I filled in the centre with the scraps from the chopped pear..
  4. Make the cake batter. One at a time, mix together the butter, brown sugar, egg, dry ingredients, and the chopped pear. Pour the batter on top of the pear already in the pan..
  5. Bake at 180°C for 40 minutes..
  6. Flip it over and enjoy! Easy!.
  7. If you want it glossier, brush something on top such as the juice from the pear compote..
  8. If you leave no gaps in the pear slices by using some of the pear for the batter, it will give it a nice finish..

Asian pears range in size from small to medium and vary in shape from round, globular, and squat to oval with a bulbous base that tapers into a rounded top. The firm skin can be golden yellow, green, or bronze and may be smooth, have some russeting, or covered in visible lenticels or pores. This picture is of my friend Ariana. The randomness of the fruit fit her personality perfectly. I've used pears instead of peaches and that worked great.