Walnut Cake With Sauteed Pears and Cinnamon Cream
Ready In: 1 hr 10 mins
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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