William-Sonoma Warm Pear Cake With Walnut Caramel Topping

Recipe by Boise_girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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