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    You are in: Home / Recipes / William-Sonoma Warm Pear Cake With Walnut Caramel Topping Recipe
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    William-Sonoma Warm Pear Cake With Walnut Caramel Topping

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    55 mins

    25 mins

    Boise_girl's Note:

    Macadamias or hazelnuts are also good choices for this cake. It is best served warm from the oven, but it can be allowed to cool completely in its pan, covered with aluminum foil and stored at room emperature for up to 8 hours. To reheat, place in a 350 degree oven for 10 minutes. Serve with vanilla ice cream, if you like.

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    Units: US | Metric


    1. 1
      Position a rack in the middle of an oven and preheat to 350 degrees.
    2. 2
      Spread the walnuts on a baking sheet and place in the oven until lightly toasted and fragrant, about 7 - 10 minutes. Watch them closely, they burn easily!
    3. 3
      Let cool and chop coarsely; set aside.
    4. 4
      Leave the oven set at 350 degrees. Butter and flour a 9-inch springform pan with 2-inch sides.
    5. 5
      Flour mixture: In a medium bowl, sift together the flour, cinnamon, baking soda, nutmeg and salt.
    6. 6
      In a large bowl, using any electric mixer set on medium speed, beat together ¾ cup of the brown sugar, the 5 tablespoons melted butter,eggs and nectar until blended.
    7. 7
      Stir in the flour mixture just until combined and then the pear cubes.
    8. 8
      Transfer the batter to the prepared pan.
    9. 9
      Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
    10. 10
      Transfer pan to a rack.
    11. 11
      While this cools:.
    12. 12
      In a medium-sized, heavy saucepan over medium-high heat, combine the toasted walnuts, the remaining ¼ cup of brown sugar, the ¼ cup butter and the milk.
    13. 13
      Bring to a boil, stirring frequently, until the mixture is reduced to a thick sauce consistency, about 3 minutes.
    14. 14
      Pour the hot mixture over the hot cake in the pan. Let stand for 3 minutes.
    15. 15
      Slowly, Release the pan sides and place the cake on a plate. Cut into wedges and serve warm.
    16. 16
      FROM : Cakes, Cupcakes and Cheesecakes by Williams-Sonoma.

    Ratings & Reviews:

    • on January 23, 2010


      Wonderful...I used the juice from a fresh very ripe pear. I just pressed it through a sieve. Didn't have the nectar. Will make again for sure. Husband and I loved it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2009


      Absolutely loved this. It is very simple! I actually used one can of pears (not in heavy syrup), diced them up and mashed part of them with some of their liquid to get the "nectar". Amazing results for such a simple recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for William-Sonoma Warm Pear Cake With Walnut Caramel Topping

    Serving Size: 1 (154 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 496.5
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 12.7 g
    Cholesterol 116.6 mg
    Sodium 239.6 mg
    Total Carbohydrate 48.4 g
    Dietary Fiber 2.9 g
    Sugars 26.7 g
    Protein 7.6 g

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