William-Sonoma Warm Pear Cake With Walnut Caramel Topping
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 236.59 ml walnuts
- 236.59 ml unbleached all-purpose flour
- 2.46 ml ground cinnamon
- 2.46 ml baking soda
- 1.23 ml ground nutmeg
- 1.23 ml salt
- 236.59 ml golden brown sugar, firmly packed
- 73.94 ml unsalted butter, melted
- 59.14 ml unsalted butter, melted
- 2 large eggs, at room temperature
- 59.14 ml pear nectar
- 1 fresh pear, peeled, cored, cut into 1/2-inch cubes (about 1 cup)
- 14.79 ml milk
directions
- Position a rack in the middle of an oven and preheat to 350 degrees.
- 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!
- Let cool and chop coarsely; set aside.
- Leave the oven set at 350 degrees. Butter and flour a 9-inch springform pan with 2-inch sides.
- Flour mixture: In a medium bowl, sift together the flour, cinnamon, baking soda, nutmeg and salt.
- 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.
- Stir in the flour mixture just until combined and then the pear cubes.
- Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- Transfer pan to a rack.
- While this cools:.
- 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.
- Bring to a boil, stirring frequently, until the mixture is reduced to a thick sauce consistency, about 3 minutes.
- Pour the hot mixture over the hot cake in the pan. Let stand for 3 minutes.
- Slowly, Release the pan sides and place the cake on a plate. Cut into wedges and serve warm.
- FROM : Cakes, Cupcakes and Cheesecakes by Williams-Sonoma.
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