Pear Almond Cake with Cinnamon Brown Sugar Buttercream

Pear Almond Cake with Cinnamon Brown Sugar Buttercream

Yield: 2 8-inch Layer Cake

  • Pear Almond Cake:
  1. 3 cups cake flour sifted
  2. 2 1/2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 2 Tbsp butter, melted and cooled
  5. ⅔ cup Pear, pureed
  6. 1 3/4 cups sugar
  7. 2 eggs
  8. 1 tsp Almond Extract
  9. ½ tsp Vanilla
  10. 3/4 cup milk

  • Cinnamon Brown Sugar Buttercream:
  1. 1/2 cup browned butter (softened)
  2. 1/4 cup vegetable shortening
  3. 1/3 cup dark brown sugar, packed
  4. 1 pinch of salt
  5. 1/8 tsp vanilla extract
  6. 1/2 teaspoon cinnamon
  7. 3 cups powdered sugar
  8. 1/4 cup heavy whipping cream

  • Pear Almond Cake:
  1. Preheat oven to 350°. Spray bottom of 2 nine-inch rounds with vegetable pan spray.
  2. Whisk together flour, baking powder and salt. Set aside. Cream butter and sugar together until light and fluffy. Add eggs one at a time, then almond extract and vanilla extract to creamed mixture and beat until thoroughly mixed. Add in pureed pear.
  3. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating until just incorporated.
  4. Pour into prepared pans. Bake 30 -35 minutes or until toothpick inserted into center comes out clean. Cool on grid 10 minutes. Gently run a thin spatula around edge of cake. Turn out onto cooling grids. Cool completely before icing.

  • Cinnamon Brown Sugar Buttercream:
  1. In stand mixer bowl with paddle attachment or with hand mixer, whisk softened brown butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon and beat until smooth.
  2. Add in one cup of powdered sugar at a time, beating well after each addition.
  3. With mixer on medium high speed, steadily pour in the heavy whipping cream pouring nice and slow until desired consistency. When incorporated and fluffy stop mixing. Spread onto layered cake.

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