Recipe

Individual Butter Cakes With Honeyed Pears Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 11 months, 2 weeks ago I have not tried these but just the sound of "individual butter cake" tripping off my tongue makes me want to do so.. from Boulangerie-Patisserie Le Croquembouche AND Bon Apetit of December, 2008. Prep:25m Cook:75m Servings:10	Lacrenshaw
	butter pears honey

Does this look good? Yeah! / Nope

Fans

kidaria

luisascate

goblue434

minitindel

bluewatera

pleclare

juels

momo_55gra

leebear

quaziefly

midgelet

Ingredients

PEARS:

2 tablespoons butter

6 Anjou pears, peeled, cored and in 1/2" cube

1/3 cup golden brown sugar, firmly packed

2 tablespoons honey

CAKES:

Nonstick vegetable oil spray

3/4 cup unsalted butter, room temperature, plus more for coating cups.

1 cup sugar

4 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

GLAZE:

1/2 cup apricot jam

1 tablespoon water

Powdered sugar

Sliced fresh pear

Directions

PEARS:

Melt 1 tablespoon butter in each of two heavy large skillets over medium high heat.

Add half of pears to each skillet.

Saute until tender and beginning to brown, 10 to 11 minutes.

Add half of brown sugar and half of honey to each skillet.

Stir until pears are coated and sugar melts, about 1 minute.

**Can be made 1 day ahead. Transfer to bowl. Cover and chill.

CAKES:

Preheat oven to 350 degrees F.

Spray ten 3/4-cup custard cups with nonstick spray, then coat each with butter.

Beat 3/4 cup butter in large bowl until smooth.

Add sugar and beat until blended.

Beat in eggs one at a time.

Beat in vanilla.

Whisk together flour, baking powder and salt in medium bowl to blend.

Beat dry ingredients into butter mixture.

Divide batter among cups.

Make well in center of one cup and spoon in 1/4 cup pear mixture.

Repeat with remaining cups.

Bake 45 minutes OR until cake portion tests done.

Remove from oven and let rest 15 minutes.

GLAZE:

Turn cakes out onto plates.

Bring jam and water to simmer in small saucepan, stirring to loosen jam.

Brush jam mixture over cakes.

Sift powdered sugar over edges of cakes and garnish with pear slices.

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Comments

momo_55grandma 11 months, 2 weeks ago said:
Bon Apetit is right great post and high5er recipe thanks

midgelet 11 months, 2 weeks ago said:
These seems truley lovely!

pleclare 11 months, 2 weeks ago said:
Iwill have one please. Looks wonderful

krumkake 11 months, 2 weeks ago said:
Perfect dessert to go with the pot pie you just posted...yes, that anem does drip off the tongue, doesn't it?!? These have got to be fantastic - just look at the ingredients!

leebear 11 months, 2 weeks ago said:
WOW!LEAVE IT TO BON APETIT!ANOTHER GREAT RECIPE! THANK YOU FOR SHARING! CAROL LEE

lacrenshaw 11 months, 2 weeks ago said:
The Bon Apetit December was good enough to eat cover to cover.. Thank you all for your kind comments! And ENJOY!
Lorraine

bluewaterandsand 11 months, 2 weeks ago said:
Superb!

minitindel 11 months, 2 weeks ago said:
Wow!!!!!!!! very yummy here lorraine
i love it great post
five plus

hugs tink

lacrenshaw 11 months, 2 weeks ago said:
I agree with Superb and also with Yummy! Thanks for these ratings, my friends,
Lorraine

luisascatering 11 months, 2 weeks ago said:
These sound lovely. I'm a fan of individual cakes (see my mini pineapple cakes post) :-)

juels 11 months, 2 weeks ago said:
Because we have a pear tree, I collect pear recipes. This one sounds fantastic! Thanks for sharing!

kidaria 11 months, 2 weeks ago said:
Yes I agree. Individual buttercakes surely has reeled me in. Plan to try soon!

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