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TEST KITCHEN APPROVED

Hazelnut Pear Cake

Name: Hazelnut Pear Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 16 servings
Ingredients: 1-1/2 cups whole hazelnuts, toasted and skins removed; 1 cup unsalted butter, softened; 2 cups sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 cup ricotta cheese; 3 ripe medium pears, peeled and chopped (about 2 cups); BROWNED BUTTER GLAZE:; 1/2 cup butter, cubed; 3 tablespoons 2% milk; 1 teaspoon vanilla extract; 1-3/4 to 2 cups confectioners' sugar

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 30 min. Bake: 55 min. + cooling

By Taste Of Home Editorial Team

Recipe by Elisabeth Larsen, Pleasant Grove, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 14, 2022

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

Editor’s Note: To toast whole hazelnuts, spread hazelnuts in a 15x10x1-in. baking pan. Bake in a 350° oven 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

TEST KITCHEN APPROVED

Hazelnut Pear Cake

Contest Winner

4 Reviews Add your review

Yield:16 servings

Prep:30 min

Cook:55 min

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Ingredients

1-1/2 cups whole hazelnuts, toasted and skins removed
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup ricotta cheese
3 ripe medium pears, peeled and chopped (about 2 cups)
browned butter glaze:

1/2 cup butter, cubed
3 tablespoons 2% milk
1 teaspoon vanilla extract
1-3/4 to 2 cups confectioners' sugar

Text Ingredients

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Directions

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.

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.
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.
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.
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.