Pear Custard Cake
Dessert Recipes

Bisquick Pear Cake Recipes

Baking is a favorite hobby of mine. It gives me so much joy to see others enjoy the things I create for them. To be honest, I never had a love for pears. I always found them woody and gritty tasting. Due to my consumption, before they were ripe, I discovered this was the reason. One of my friends suggested I leave them for a couple of days on the counter in a paper bag to ripen. I was surprised to see the ripened pears after three days and could enjoy one without the woody texture.

Pear Streusel Cake

Pear Streusel Cake

This cake always seems to be a big hit in the fall and winter seasons. Alternatively, you could make this recipe with canned pears if you cannot find any fresh pears at your local market.
Prep Time 30 mins
Cook Time 1 hr
Servings 6 people

Ingredients
  

Cake

  • ½ cup butter (room temperature)
  • ¾ cup white sugar
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • ½ cup milk (room temperature)
  • 2 cups Bisquick
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3-4 fresh pears (peeled and thinly sliced)

Streusel topping

  • cup Bisquick
  • cup white sugar
  • 4 tbsp butter (melted)
  • ½ tsp cinnamon

Instructions
 

  • Preheat the oven to 350°F. Grease a nine-inch cake pan and line the bottom with parchment paper.
  • Add the one-half cup of butter and three-quarter cups of white sugar to the bowl of your stand mixer. Beat until the mixture is fluffy, about five minutes.
  • Add two egg and one teaspoon of vanilla extract beat at medium speed until the mixture is smooth. Don’t forget to scrape down the sides of the bowl using a spatula to make sure everything is incorporated.
  • Add one-half cup of milk and one-half cup of sour cream and beat on low speed until combined.
  • Alternately, add two cups of Bisquick into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and mix just until the batter comes together.
  • Over-mixing can cause a dense cake, which you don't want.
  • Using a rubber spatula, scrape down the sides of the bowl once again.
  • Transfer the batter into the pan, using a spatula to disperse.
  • Spread the sliced pears over the top of the batter.
  • To make the streusel topping, mix two-thirds of a cup of Bisquick, two-thirds of a cup of white sugar, and one-half teaspoon of cinnamon. Add four tablespoons of melted butter and mix with a fork until the mixture becomes crumbly.
  • Sprinkle the streusel mixture over the cake and the pears, spreading it at evenly as possible and into all the corners.
  • Bake the cake for sixty minutes or until the top is lightly browned on top. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, then the cake is done.
  • Allow the cake to cool in the pan for at least twenty minutes before cutting into it.
  • Serve and enjoy!

 

Pear Upside Down Cake

Just like bananas, pears too can become overripe before you know it. This is the perfect cake to make for just that occasion. Rather than discard them, put them to use in this delicious-tasting upside-down cake.
Prep Time 20 mins
Cook Time 40 mins
Servings 6 people

Ingredients
  

Pears

  • ¼ cup sugar
  • ¼ cup butter (cubed)
  • 1 tbsp dark rum
  • 1 tbsp ground ginger
  • 2 large pears (ripe)

Cake

  • 2 large eggs
  • ½ cup butter (softened)
  • ½ cup white sugar
  • 1 cup Bisquick
  • 1 tsp ground ginger
  • ½ tsp ground allspice

Instructions
 

  • Grease an eight-inch springform or round cake pan and line it with parchment paper. Press the parchment paper up on the sides of the pan to help hold the caramel.
  • For the pears, make a caramel by melting one-quarter cup of sugar in a small saucepan over low heat until golden brown. Add one-quarter cup of butter and stir gently until melted. Take the pan off the heat and stir in one tablespoon of dark rum and one tablespoon of ground ginger until the sauce is smooth. Leave the caramel to stand for twenty minutes, or until it cools enough to coat the back of a spoon.
  • Preheat the oven to 350°F.
  • Peel the pears and cut them into quarters. Remove the cores and cut each quarter into four long slices. Place the pear slices in the caramel and toss to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin.
  • To make the cake, add two large eggs, one-half cup of butter, and one-half cup of white sugar to a mixing bowl. Use an electric mixer and beat until smooth.
  • Mix in one cup of Bisquick, one teaspoon of ground ginger, and one-half teaspoon of ground allspice. Continue mixing until the batter is well combined.
  • Spoon the mixture over the pears and smooth the surface. Bake for forty minutes, or until the cake has well risen, and a toothpick comes out clean when inserted into the middle. Place a serving plate over the cake and carefully turn it over. Remove the base, sides of the pan, along with the parchment paper.
  • Slice and serve the cake warm with vanilla ice cream if desired.

 

Pear Custard Cake

Pear Custard Cake

This cake is perfect for any occasion. It’s light and moist without being overly sweet and pairs well with a scoop of vanilla ice cream or on its own.
Prep Time 20 mins
Cook Time 45 mins
Servings 6 people

Ingredients
  

  • 4 bartlett pears (ripe)
  • 2 tbsp lemon juice
  • cup Bisquick
  • ½ cup white sugar
  • cup whole milk
  • 4 large eggs
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp salted butter, diced
  • 1 tbsp confectioners' sugar

Instructions
 

  • Preheat the oven to 350°F.
  • Cut pears in half and remove the core. Toss in lemon juice and set aside.
  • Grease an oven-safe skillet or baking dish and set it aside.
  • In a large bowl, whisk together two-third cups of Bisquick and one-half cup of white sugar.
  • In a separate bowl, using an electric mixer, beat together one and one-half cups of milk, four large eggs, three tablespoons of maple syrup, and one teaspoon of vanilla extract.
  • Mix the egg-milk mixture into the dry mixture until combined.
  • Arrange pears in the prepared baking skillet or pan. Pour the batter over top and add two tablespoons of diced butter. 
  • Bake in preheated oven for forty-five minutes or until the pears are fork-tender and the custard is golden brown.
  • Sprinkle with one tablespoon of confectioners’ sugar and place in an oven broiler until bubbly.
  • Let cool for ten minutes and serve with a scoop of vanilla ice cream if desired.
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