Caramel Pear Walnut Cake – The Daring Gourmand
3 min read
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Studded with juicy pears, topped with a wealthy and sticky caramel sauce with toasted walnuts, and that includes a splendidly moist and tender crumb, this Caramel Pear Walnut Cake is mouthwateringly scrumptious!
The creation of this cake resulted from two issues: At the beginning, a large yearning for one thing candy and secondly, I had two pears on the verge of loss of life that had been begging for use. My thoughts beginning drawing associations: What goes properly with pears? Caramel. What goes properly with caramel and pears? Walnuts. And with that I went to work and a cake was born that’s merely out of this world scrumptious!
I really like pears however they’re a bit of irritating. They’re typically both method too arduous and inexperienced and by no means ripen into something palatable, or they go from ripe to over-ripe in a single day. (Strive buying pears in bulk and watch the latter occur to all of them on the identical time and check out to determine what to do with a whole field of over-ripe pears. That’s occurred to me on a couple of event and the reply for me was making bulk Caramel Pear Butter.) However if you happen to solely have just a few over-ripe pears to take care of I’ve the right method to make use of them: This extremely scrumptious Caramel Walnut Pear Cake! And the riper the pears the higher.
This cake is really one thing particular. It’s so lusciously moist and flavorful and the toasted walnut caramel topping is positively irresistible. Give it a try to I’m assured you’ll agree.
Caramel Pear Walnut Cake Recipe
Preheat the oven to 350 F, unfold the walnuts out on a lined baking sheet and toast them for about 10 minutes or till evenly browned and aromatic. Put aside for later.
In a small mixing bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mash up one of many ripe pears. Put aside.
In massive mixing bowl, mix the brown sugar, melted butter, eggs, mashed pear, milk, and vanilla extract. Beat till mixed.
Stir the flour combination into the moist combination.
Stir the pear chunks into the batter.
Pour the batter right into a well-greased 9-inch springform. Bake in a preheated oven at 350 levels F for 25 minutes (sure, simply 25 minutes) or till a toothpick inserted into the center comes out clear.
5 minutes earlier than the cake is completed, mix the brown sugar, butter and cream in a small saucepan. Convey it to a boil and simmer for two minutes till barely thickened.
Add the toasted walnuts and proceed to boil for one more 3-4 minutes.
To assist the caramel seep into the cake, puncture some holes across the prime of it with a toothpick.
Pour that luscious walnut caramel sauce over the new cake, spreading it evenly.
Let the cake sit for five minutes earlier than eradicating the perimeters of the springform.
This cake is greatest served heat.
Take pleasure in!
For extra scrumptious muffins be sure you strive our:
Caramel Pear Walnut Cake
Studded with juicy pears, topped with a wealthy and sticky caramel sauce with toasted walnuts, and that includes a splendidly moist and tender crumb, this Caramel Pear Walnut Cake is mouthwateringly scrumptious!
- 1 cup coarsely chopped walnuts
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon floor ginger
- 1/4 teaspoon salt
- 3/4 cup packed gentle brown sugar
- 2 massive eggs
- 5 tablespoons melted butter
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- 1 massive very ripe pear , mashed
- 1 massive very ripe pear , lower into 1/4 inch cubes
- For the Caramel Walnut Topping:
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
Energy: 587kcal | Carbohydrates: 65g | Protein: 8g | Fats: 35g | Saturated Fats: 15g | Polyunsaturated Fats: 10g | Monounsaturated Fats: 8g | Ldl cholesterol: 111mg | Sodium: 301mg | Potassium: 300mg | Fiber: 4g | Sugar: 42g | Vitamin A: 776IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 2mg
Initially revealed on The Daring Gourmand December 22, 2013
