Real Recipes From Real Home Cooks ®

hazelnut pear cake

Recipe by
Rose Rauhauser
Bronx, New York to York, PA

Pound Cakes are so easy, so I just tried this one and it came out great. Enjoy

yield 8 or more
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For hazelnut pear cake

  • 1 1/2 c
    hazelnuts chopped
  • 1 c
    unsalted butter, softened
  • 2 c
  • 4
    extra large eggs
  • 2 tsp
  • 1 tsp
    almond extract
  • 2 1/2 c
  • 1/2 tsp
  • 1/2 tsp
    baking soda
  • 1 c
  • 2 c
    pears, peeled and chopped
  • 1/2 c
  • 3 Tbsp
  • 1 tsp
  • 2 c
    confectioners sugar

How To Make hazelnut pear cake

  • 1
    Preheat oven to 350. Grease and flour a 10 inch tube pan. Chop 1 cut of hazelnuts. Place remaining hazelnuts in food processor and finely ground.
  • 2
    In a bowl, cream butter and sugar until fluffy, add eggs, one 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 being just until combined. Fold in pears and chopped hazelnuts.
  • 4
    Transfer to prepared pan. Bake 50 to 65 minutes, test at 50 minutes. Cool in pan 20 minutes, remove and cool completely.
  • 5
    Frosting: In a heavy saucepan, heat and melt butter over medium heat for 5 minutes. Transfer to a bowl, stir in milk,vanilla and confections sugar to reach desired consistency, pour on cake and add a few chopped hazelnuts on top