Mini Pear Cakes With Maple Cream – a delicious recipe with butter, sugar, egg, flour, heavy cream, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place pears and 1 cup water in a small saucepan on medium heat. Cook, uncovered, for 8 mins, until water has evaporated and pear is soft. Cover with a lid and remove from heat.
2
Preheat the oven to 375u00b0F. Grease two 12-cup muffin pans. Beat the butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Beat in the egg. Fold in flour. Add hot pear to batter and mix well. Spoon batter into prepared muffin cups.
3
Bake for 10-12 mins or until a toothpick inserted into the center comes out clean.
4
Meanwhile, bring cream and syrup to a boil in a small saucepan on medium heat. Reduce heat to low and simmer for 4-5 mins or until slightly thickened. Serve warm with the pear cakes.
614
kcal
Calories
31
g
Fat
78
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 oz dried pears, finely chopped, 5 tbsp butter, softened, 2/3 cup sugar, 1 None egg, lightly beaten, and more.
Yes, Mini Pear Cakes With Maple Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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