Gooey Butter Pear Cake For Brunch
Gooey Butter Pear Cake is awesome for breakfast or brunch. Lightly spiced pears, cream cheese and light yeast bread make up this delicious coffee cake. I made this yesterday afternoon, it took about 30 minutes of prep time and about 40 minutes baking time. I had 2 perfectly ripe pears and am so glad I tried this recipe out and will definitely be making it again. When purchasing pears for this I would use Anjou’s or Bosc pears. Both pears are great for baking and hold their shape. You can tell when a pear is ripe by firmly pressing the pear, it will have a bit of give, just be careful they bruise easily. You can also tell when a pear is ripe by the smell. Pears are usually available from September to April. Individual Pear Upside Down Cakes Author: Mary Ellen Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: Serves 6 - 8 2 medium pears, peeled, cored and diced 1/2 teaspoon cinnamon For cake: 1/2 cup milk, at room temperature 1 1/2 teaspoons instant yeast 3 tablespoons granulated sugar 1 teaspoon salt 1 egg 2 cups all-purpose flour 6 tablespoons (3/4 stick) butter, at room temperature, divided For topping: 1/2 cup (1 stick) butter, at room temperature 4 ounces cream cheese, at room temperature 1 cup granulated sugar 1/2 teaspoon salt 2 eggs 2 teaspoons vanilla extract 1/4 cup corn syrup 3/4 cup all-purpose flour For garnish: Powdered sugar 2 medium pears, peeled, cored and diced 1/2 teaspoon cinnamon For cake: 1/2 cup milk, at room temperature 1 1/2 teaspoons instant yeast 3 tablespoons granulated sugar 1 teaspoon salt 1 egg 2 cups all-purpose flour 6 tablespoons (3/4 stick) butter, at room temperature, divided For topping: 1/2 cup (1 stick) butter, at room temperature 4 ounces cream cheese, at room temperature 1 cup granulated sugar 1/2 teaspoon salt 2 eggs 2 teaspoons vanilla extract 1/4 cup corn syrup 3/4 cup all-purpose flour For garnish: Powdered sugar Grease a 9 x 13 baking pan with cooking spray. Combine milk, yeast, sugar, salt, egg in your mixer bowl. Add flour and mix until you have a smooth dough. Add butter, 2 tablespoons at a time until mixed in. This should take about 5 minutes. Your dough will get really supple and will appear too wet but it is fine, it is supposed to be this way. Place the dough in your prepared pan. I used a little flour on my hands and patted it out. Cover and let raise for about 45 minutes or until doubled. Peel and cube up the pears. Add cinnamon, cover and set aside. Preheat oven to 350°. Mix together topping. Add butter, cream cheese, sugar, corn syrup, vanilla and salt to your mixing bowl. Mix together until creamy. Add eggs one a time, until well mixed in. Stir in flour. By this time your dough should be doubled. Sprinkle pears over dough evenly. Dollop the topping on top of the pears. Spread out with a knife to make it as even as you can. Bake for about 40 minutes, center should still be jiggly. Let cool, sprinkle with powdered sugar if desired. Yield: 16 servings Note: Refrigerate leftovers. Best served at room temperature. Per serving: 300 calories; 14g fat; 8g saturated fat; 75mg cholesterol; 4g protein; 40g carbohydrate; 19g sugar; 1g fiber; 265mg sodium; 30mg calcium. Grease a 9 x 13 baking pan with cooking spray. Combine milk, yeast, sugar, salt, egg in your mixer bowl. Add flour and mix until you have a smooth dough. Add butter, 2 tablespoons at a time until mixed in. This should take about 5 minutes. Your dough will get really supple and will appear too wet but it is fine, it is supposed to be this way. Place the dough in your prepared pan. I used a little flour on my hands and patted it out. Cover and let raise for about 45 minutes or until doubled. Peel and cube up the pears. Add cinnamon, cover and set aside. Preheat oven to 350°. Mix together topping. Add butter, cream cheese, sugar, corn syrup, vanilla and salt to your mixing bowl. Mix together until creamy. Add eggs one a time, until well mixed in. Stir in flour. By this time your dough should be doubled. Sprinkle pears over dough evenly. Dollop the topping on top of the pears. Spread out with a knife to make it as even as you can. Bake for about 40 minutes, center should still be jiggly. Let cool, sprinkle with powdered sugar if desired. Yield: 16 servings Note: Refrigerate leftovers. Best served at room temperature. Per serving: 300 calories; 14g fat; 8g saturated fat; 75mg cholesterol; 4g protein; 40g carbohydrate; 19g sugar; 1g fiber; 265mg sodium; 30mg calcium. Perhaps you’d like to try? French Apple Cake Pumpkin Dump Cake Spiced Apple Ooey Gooey Butter Cake