Walnut Cake With Sauteed Pears and Cinnamon Cream
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 1⁄4 cups unbleached flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1⁄2 cup unsalted butter, room temperature, cut into pieces, plus
- 2 tablespoons unsalted butter (divided)
- 1 cup granulated sugar (divided)
- 1 tablespoon granulated sugar (divided)
- 2 large eggs, room temperature, separated
- 1⁄2 cup milk
- 1 cup chopped walnuts
- 1 teaspoon pure vanilla extract
- 3 - 3 1⁄2 lbs bosc pears, cored, peeled and cut into 1/4 in. slices (about 4 large or 6 small)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon (divided)
- 1⁄4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 cup whipping cream
directions
- Preheat oven to 350*.
- Lightly butter and flour a 9-inch round cake pan.
- In medium bowl, combine flour, baking powder, and salt: whisk about 10 times until well mixed.
- With electric mixer, cream the 1/2 cup butter and 1 cup sugar. Add egg yolks and beat until smooth.
- Add dry ingredients in 3 or 4 batches, alternating with milk and ending with dry ingredients. Stir well and fold in nuts and vanilla.
- In medium bowl, beat egg whites with mixer until they form stiff peaks. Fold whites into batter until just mixed.
- Spread batter in pan. Bake on center rack about 40 minutes, or until toothpick inserted in center comes out clean.
- Turn out onto wire rack to cool right side up.
- For pears- melt remaining 2 tablespoons butter in a large saute pan or skillet over medium-high heat. Add pears, cover and cook, stirring occasionally, till just softened, about 5 to 10 minutes,. Sprinkle with brown sugar.
- Add 1/2 teaspoon cinnamon, the nutmeg and lemon juice, and stir to combine. Cover to keep warm.
- To make cream - Using electric mixer on medium high speed, whip cream and 1 tablespoon sugar in medium bowl until cream is thick but not dry.
- Add remaining 1/2 teaspoon cinnamon and continue whipping until cream is of desired consistency.
- Serve cake topped with pears and cream.
- Note: The cake can be baked one day ahead and kept at room temperature covered entirely in plastic wrap.
- The pears can be made up to two days ahead, cooled and refrigerated, covered, then reheated in a pan over low heat just before serving.
- Whip the cream just before serving.
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RECIPE SUBMITTED BY
HEP MEP
Shorewood, 89
July 8, 2009: Our resident bionic woman lost her battle to cancer yesterday. MEP was a passionate, caring and beloved member of our community and she will be deeply missed. Our thoughts go out to her family, Gordy and Cakes, at this difficult time. Her vivacious spirit will live on here at Recipezaar. If you'd like to express your condolences, there is a thread here:
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<br>http://www.recipezaar.com/bb/viewtopic.zsp?t=306823
<br>
<br>and a cookathon here:
<br>
<br>http://www.recipezaar.com/bb/viewtopic.zsp?t=306828
<br>
<br>Liza @ Recipezaar
<br>******************************************************
<br>
<br>I AM The Bionic Woman.
<br>
<br>I am married. To El Gordo for 29 years.
<br>
<br>I have one daughter whom I call Cakes, but is actually Caitlin. She's 18, and absolutely amazing.
<br>
<br>I also have a dog named Otis Voy - a Chocolate Lab who is 14 years old !
<br>
<br>I am a cancer survivor. I was diagnosed with Stage 4 Hodgkin's Lymphoma in 1994. It came back again in 1996, and I then had a bone marrow transplant.Was cancer free for 12 years.
<br>
<br>I also had a liver transplant in 2005 - and I'm still here...
<br>
<br>And now I can add that I've just been diagnosed with Secondary Myelodysplastic Syndrome (MDS) as a result of the above-mentioned cancer/bone marrow transplant.
<br>The s--- never ends...and now...lung cancer!
<br>A new challenge for The Bionic Woman!