Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake. I’ve mentioned my mom several times on his blog. Most days I wish she took the time to show me how chocolate+ripple+cake cook and bake at early age, but some days I’m happy she didn’t. No matter what mood I’m in, thinking of her always makes me smile.
Despite having 3 kids, working a full-time job to which she had to commute daily, she found time to always make sure we have a home cooked dinner every night and bake something sweet over the weekend. I remember every time we had more fruit than we could eat she roughly chop some and add it to a cake. It was her signature cake, so to speak. She has made it so many times she knew it by heart. Today my friends and I are back sharing some of our favorite recipes in honor of Mother’s day. Thinking of my mom I made this pear cake. Grease a 9″ round baking pan.
In a mixing bowl with the paddle attachment on, cream the softened butter with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixed with baking powder, salt and cinnamon alternately with the milk. Spread the batter evenly into the prepared pan. Place the cake in the oven and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool completely in the pan.
Once cooled, remove from the pan and top with the whipped topping. All images and content are copyright protected. Please do not use my images without prior permission. With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.
I love anything with fruit and this recipe sounds really delicious! Cinnamon and pears are such an awesome combination. I bet they would taste fantastic in a cake. It certainly looks tasty – I can’t wait to try this. Love the cinnamon and pear combination! It beautiful the words that you share of your mother. It is in awe that most look back and with wonder at all that mothers were able to do and always with love and much tenderness.
Memories are the dearest gift that may be given. They are what sustain and get us through the day. Such a beautiful and sweet cake. Lovely pear and cinnamon cake and wonderful memories about your mom, Roxy! Yours sounds a lot like mine, Roxana – a house full of kids, a full time job but still, coming home to make a meal from scratch.
I don’t think I’ll ever be that strong. I love that you made your mom’s signature cake for today’s post. I can tell just by looking at your gorgeous photos how moist and fluffy the texture of the cake is. Those soft juicy chunks of pear just takes it over the top.
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I just love cake and with fruit in it, thats a bonus! Oh, I love a moist cake full of fruit! Your mom’s cake is sure to make my family happy, too! I’ve been looking for a good pear cake recipe so I’m totally stealing this. UmI mean I’m making it and attributing it to you completely. Love the flavors of this cake! Your mom is smart to put that extra fruit into cake.
I think I might make this cake for my own mother. This looks simple and perfect, Roxana! Exactly the kind of recipe I would find in my mom’s recipe box! I just love the sound of cinnamon and pears and this looks like such a simple but delicious cake to pull together!
I always knew my mom worked incredibly hard but the more I grow up and the more busy life gets the more I appreciate all that she did for me and my brother. It is not easy by any means to run a house and raise children. I can’t wait to try this! This cake looks wonderful and I love that is has pears! Thank you so much for sharing your wonderful recipe at Best of the Weekend and pinned!
Hope you’re having a fabulous week! 3 of the flour replaced by almond meal. Very tasty, light cake — good for breakfast or morning meetings! I will note that 45 minutes was too long in my oven — I took mine out at about 38 minutes and it’s on the verge of being overcooked. Next time, I’ll cook it for 35 mins and hope for a more moist cake. Hi Melanie Thans for the comment! I’m glad to hear you enjoyed the cake.
Oven temperature varies from oven to oven, even when an oven temperature is used, that’s why I mention to test the cake by inserting a wooden pick in the center. Thanks for sharing such a wonderfully easy to follow recipe with easy to find ingredients. I am waiting for my cake to cook in my tiny mini oven. My current living situation means I have limited baking equipment but this recipe was perfect! My son and I made this cake tonight and it was super easy and very yummy! Next time we will increase the cinnamon and add some almond extract.
Thank you for such a great recipe! C you use canned pears in a pinch or would they turn entirely to mush in this cake? Thanks for the recipe and your response. Hi there, canned pears are too soft to be used in the recipe, they will turn your cake into a messy mush. It’s a waste a time and ingredients. Making this cake , would it be just as good without the cool whip topping?
She have made it so many times” or as we say in ENGLISH, she HAS made it . Notify me of new posts by email. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Potatoes au gratin loaded with cheese, cream and garlic.
An easy no fuss no mess delicious weeknight meal. No photographs or other content may be used without prior written consent. Pour cookie crumbs into a bowl with melted butter and mix until well combined. Cover and chill in the refrigerator for at least 20 minutes. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute. Slowly whisk in the heavy cream into the cream cheese until smooth.
In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren’t liquidy, microwave for 30 seconds before pouring. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
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You have to be very precise with what you do. Never add extra or too little gelatin. Get the Tasty Cooking Kit Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece. Ad selection, delivery, reporting The collection of information, and combination with previously collected information, to select and deliver advertisements for you, and to measure the delivery and effectiveness of such advertisements. Content selection, delivery, reporting The collection of information, and combination with previously collected information, to select and deliver content for you, and to measure the delivery and effectiveness of such content. Measurement The collection of information about your use of the content, and combination with previously collected information, used to measure, understand, and report on your usage of the service.
I like to play around in the kitchen, and today’s birthday cake is a perfect example of such amusement. My leap year baby hits double digits this year, and since there is no 29th this month, we celebrated with friends and family last weekend. The icebox cake is also know as a chocolate wafer cake or a Zebra cake, and consists simply of Nabisco chocolate wafters and sweetened whipped cream. My kids discovered this dessert one Christmas, when we made Joy the Baker’s icebox Yule log, and have loved it ever since. When Mateo requested an icebox cake for his birthday, I decided to raise the bar and have some fun in the process. There’s a number cake trend that has caught my eye on Pinterest and Instagram recently. As I was expecting over 25 people for this birthday party, I got to work brainstorming a cake that was up for the task.
It needed to have the flavours and texture of the classic icebox wafer cake but I wanted it to be in the style of a number cake. In the end, it turned out even better than I expected. I had so much fun making this creation! Mateo was thrilled with his icebox cake, and the guests loved it, too. It serves between 24 and 30 people, however, the recipe is easily adaptable.
I promise you, it’s that easy. Also this icebox cake is not complicated to make, but it does take some time. Suggested timeline for Icebox Number Cake:Up to 1 week before the party and at least 2 days before: Mix, roll and bake the chocolate wafer number shapes. Freeze them, well wrapped, if you do make them in advance. Clean out the fridge to make space. 24 hours before serving: whip the cream and pipe it between the layers to assemble the cake.
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Cake MUST chill for 24 hours. 1-4 hours before serving: decorate with chocolate confections. I made double the recipe below and divided it into 8 balls. This part takes the most time, but it is not difficult.
O’, I traced the oval lid of my slow cooker onto cardboard with a pencil, and then cut it out with scizzors. I drew the inside oval free hand. Bake it off alongside the other cookie pieces. Then either freeze them all for another icebox cake, or make a mini icebox cake for back-up. Double this recipe for a large four-layer, double-digit, number cake that feeds 24 people. You will need cardboard number cutouts to trace the cookie shapes. Measure the flour into a large bowl, then sift the cocoa on top.
Add the salt and baking powder and whisk until very well combined. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high for 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the eggs and beat again.
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Add the vanilla and mix until incorporated. Stop the mixer and carefully tip in the dry ingredients. Stir on low until just combined. Make sure it is as large or larger than your cardboard number cutout.
Transfer the parchment to a baking sheet and place in the freezer for 10 minutes. Roll the next ball of dough while you wait. Place the cardboard number on the chilled dough and cut around it with a knife, trimming away the excess. Bake for 10-12 minutes, then cool completely on a rack. Repeat the process: rolling dough, chilling, cutting the shapes and baking, until you have sufficient number cookie shapes. I used a marble serving slab, but a large tray or baking sheet would also work. You could even use a mirror.
I don’t recommend using anything wooden. Fill the pastry bag with whipped cream and pipe a layer on the underside of your cookie letters. Turn them over and firmly stick them to the base. Once the number has been covered in cream, place a cookie number on top and press gently to adhere. Your icebox number cake is complete and ready to chill. Place it carefully in the refrigerator and chill it for 24 hours. The Decoration:This is that part where you can let your imagination run wild.
I stopped off at a local chocolate shop and bakery and picked up all sorts of pretty goodies, knowing that I wouldn’t have time to make anything myself. Meringues would be pretty and fresh berries or flowers would be lovely for spring. I added the larger treats first, spacing them out in a random, yet evenly spaced grouping. Next I filled in the spaces between the marshmallows and macarons with chocolate sprinkles, balls and mini chocolate chips. You’ll find that they adhere well to the whipped cream, still, take your time and add them slowly. Finish with chocolate curls, tucking them in here and there to fill in any white spaces. I also added a few chocolate covered almonds and a chocolate ’10’ that I found at the chocolate shop.
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You can serve at once, or chill for a few more hours. The macaron garnish will soften slightly, but other than that, the cake is perfectly fine to hang out in the fridge until party time. This Chocolate Icebox Number Cake slices up beautifully, as you can see in the image above. It’s rich and moist, perfect for a special occasion.
Above four photos by Tim Chin. I can’t say it enough, this cake was fun to make and I can’t wait to make different versions of it and keep playing around. I think it would be lovely with fresh sliced strawberries for a spring or summer birthday. Leave me your questions in the comments and I’ll do my best to answer them all. Cooking has always been Aimée’s preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites.
Get more delivered to your email inbox. It is whipped to stiff peaks and I had no slipping. It worked better than I hoped! Of course, after the cake has chilled it is COMPLETELY solid. It’s definitely a hit with the kids!
It was a lot of fun. Birthday’s happen only once a year, so they should be special. We’ve all seen the icebox cake and number cakes, but I think this is the first mashup. This is such a great idea! If I wanted to do a vanilla or sugar cookie version, would I just replace the cocoa powder with sugar? Thanks for sharing and beautiful job! Sara, I’m glad you like it!
I have not tested a vanilla version and cannot make any recommendations. Sugar is not a substitute for cocoa and any change up could drastically change the texture of the cookie, thus compromising the structure of the cake. I’ve got a daughter turning 10 this year, so I may make this same shape! My other daughter turns 7 the very next day, so I would likely have to make 2 of these! What about this recipe from Weelicious?
I don’t see any reason why it wouldn’t work. I love the use of the numbers. It’s a cake beloved around the world. What size were your number templates? They were about 12 inches high.
Yes, I cut them out of cardboard. This is a thing of amazing-ness! I’ve made icebox cakes before but never conceived of doing them so beautifully. Happy birthday to your double-digit fella. Thanks, Pippa, and thanks for reading all these years! How do determine what size numbers you need.
I wouldn’t need for 30 people, more like 20. Unfortunatley I haven’t played around with the recipe enough to really determine a reliable cake size vs number of servings yet. I WILL say that the leftovers do freeze very well. Just wondering does it cut easy enough? Hi Megan, You will be happy to know that this cake slices like a dream!
However, it MUST chill for at least 24 hours. I tested it at 12 hours and the cookie layers were just not soft enough and that is when smooshing happens. My party is on Sunday, can I make the number wafers on Thursday wrap and store them in the refrigerator until Saturday, then add whipped cream or do they need to be frozen to stay fresh? Hi Jo, Yeah, they would be fine. They last quite a long time! I assembled the cake and leave it in the refrigerator for 24 hours will the cookie part soften up ? Yes the cookie part is brittle!
It WILL soften with the whipped cream layers plus the time in the fridge. Natalie, the icing will NOT soften the cake, at least not as much as required. Plus that is a LOT of icing. I am going to try to make it for my daughters 30th.