Studded with juicy pears, topped with a rich and sticky caramel sauce with toasted walnuts, and featuring a wonderfully moist and tender crumb, this Caramel Pear Walnut Cake is mouthwateringly delicious!
The creation of this cake resulted from two things: First and foremost, a massive craving for something sweet and secondly, I had two pears on the verge of death that were begging to be used. My mind starting drawing associations: What goes well with pears? Caramel. What goes well with caramel and pears? Walnuts. And with that I went to work and a cake was born that is simply out of this world delicious!
I love pears but they’re a little frustrating. They’re often either way too hard and green and never ripen into anything palatable, or they go from ripe to over-ripe overnight. (Try purchasing pears in bulk and watch the latter happen to them all at the same time and try to figure out what to do with an entire box of over-ripe pears. That’s happened to me on more than one occasion and the answer for me was making bulk Caramel Pear Butter.) But if you only have a few over-ripe pears to contend with I have the perfect way to use them: This incredibly delicious Caramel Walnut Pear Cake! And the riper the pears the better.
This cake is truly something special. It is so lusciously moist and flavorful and the toasted walnut caramel topping is positively irresistible. Give it a try and I’m confident you’ll agree.
Caramel Pear Walnut Cake Recipe
Preheat the oven to 350 F, spread the walnuts out on a lined baking sheet and toast them for about 10 minutes or until lightly browned and fragrant. Set aside for later.
In a small mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mash up one of the ripe pears. Set aside.
In large mixing bowl, combine the brown sugar, melted butter, eggs, mashed pear, milk, and vanilla extract. Beat until combined.
Stir the flour mixture into the wet mixture.
Stir the pear chunks into the batter.
Pour the batter into a well-greased 9-inch springform. Bake in a preheated oven at 350 degrees F for 25 minutes (yes, just 25 minutes) or until a toothpick inserted into the middle comes out clean.
Five minutes before the cake is done, combine the brown sugar, butter and cream in a small saucepan. Bring it to a boil and simmer for 2 minutes until slightly thickened.
Add the toasted walnuts and continue to boil for another 3-4 minutes.
To help the caramel seep into the cake, puncture some holes around the top of it with a toothpick.
Pour that luscious walnut caramel sauce over the hot cake, spreading it evenly.
Let the cake sit for 5 minutes before removing the sides of the springform.
This cake is best served warm.
Enjoy!
For more delicious cakes be sure to try our:
- German Apple Cake
- Old Fashioned Carrot Cake
- French Almond Plum Cake
- German Plum Cake
- Cherry Marzipan Streusel Cake
- Chocolate Deception Cake
- Rhubarb Streusel Cake
- Peanut Butter Cake
- Chocolate Almond Quinoa Cake
Caramel Pear Walnut Cake
Ingredients
- 1 cup coarsely chopped walnuts
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup packed light brown sugar
- 2 large eggs
- 5 tablespoons melted butter
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
- 1 large very ripe pear , mashed
- 1 large very ripe pear , cut into 1/4 inch cubes
- For the Caramel Walnut Topping:
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F and generously grease a 9-inch springform.
- Spread the copped walnuts out on a lined baking sheet and toast in the oven for about 10 minutes or until lightly browned and fragrant. Set aside for later.In a small bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.In a large mixing bowl, combine the brown sugar, eggs, butter, mashed pear, milk, and vanilla extract. Beat until combined.Stir the flour mixture into the wet mixture. Stir in the diced pear.
- Pour the batter into the springform and bake for just 25 minutes or until a toothpick inserted into the middle comes out clean.
- For the Caramel Walnut Topping:Five minutes before the cake is done, combine the brown sugar, butter, and heavy cream in a small saucepan. Bring it to a boil and boil for 2 minutes. Add the walnuts and boil for another 3-4 minutes. Pour the topping over the hot cake. Let the cake sit for 5 minutes before removing the sides of the springform.Best served warm.
Nutrition
Originally published on The Daring Gourmet December 22, 2013
Lauren @ Healthy Delicious says
These photos looks great! I use artificial lights all the time – you’ll get the hang of them soon!
Julie @ Texan New Yorker says
I totally sympathize with having to use artificial light because you refuse to give up your weekend. Pictures look fantastic though! As does the cake. :)
Amanda -The Kitcheneer says
This cake screams fall and I am also loving the blanket of walnuts on top!
The Food Hunter says
I always thought pecans were my favorite but I think it may just be walnuts.
Stephanie says
This cake looks amazing! And that topping!!!
Ali @ Home & Plate says
This is the perfect dessert for the upcoming holidays. I love pears in just about anything sweet.
Christie says
This cake sounds amazing. I love nuts in desserts.
marye says
This walnut cake sounds amazing. I love how well caramel, pears and walnuts go together. Delish!
Laura says
This post cracked me up! I feel your pain–the early dark is such a problem! I would never have guessed it though–your lighting looks great! I kind of want to quiz you on what you used, although I too am terrified of the learning curve. And my kids are older so baked goods are always ok (I just photograph them the next day/baked in middle of day). it is the dinner that get me. So dare I ask… what did you use? Also. The cake. That is heavenly.
Kimberly @ The Daring Gourmet says
Thanks, Laura! :) I’ll tell you what, more often than not my photo shoots look pretty mediocre with artificial lighting, this one was kind of stroke of the luck. Sometimes they look good, other times…not so much, and I wish I knew what determined the good ones! But I use a large shoot-through umbrella with a powerful daylight bulb on a light stand with a white reflector board.
Carole says
Amazingly good and delicious ! Thank you (*****) 5 stars.
My only “complaint” is using the 2 bowls, I don’t think it’s entirely necessary, next time I’ll add the flour & co. step directly into the big bowl … Hopefully it’d turn out just as nice with one less dish to wash ;-)
Kimberly @ The Daring Gourmet says
Hi Carole, I am so glad you enjoyed this as much as we do! We love it! The purpose of using the second bowl is to ensure that the flour mixture is properly combined (especially the baking soda because that’s the rising agent) before adding it to the wet mixture. That’s standard for making most cakes otherwise you risk not getting as good or even of a rise. But I can’t disagree, I always prefer less cleanup, too! :)
Valerie says
I love how it has that blanket of walnuts! Looks so good.
Kimberly @ The Daring Gourmet says
Thanks, Valerie! It’s one of my faves.
bakingaddict says
This cake was amazing!! Thanks for the beautiful step by step photos. I’ve added a link back to your blog
http://themorethanoccasionalbaker.blogspot.co.uk/2014/08/pear-and-walnut-cake.html
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, bakingaddict, it’s one of my favorites! :)
RipperSB says
Made this tonight but subbed pecans for the walnuts. It was fantastic,thank you so much!
The Daring Gourmet says
Excellent! I’m so happy it was a hit, RipperSB, and pecans are another great option – thanks for your feedback!
AJ says
OMG…….soooooooo good! Definitely will be on list 2 do again!
The Daring Gourmet says
Fantastic!! Thanks so much for your feedback, AJ!
AJ says
Just made this 4 Xmas day. And the only reason; I had 2 large pears that we’re begging 4 attention. Will let U know the “taste results”.
AJ
The Daring Gourmet says
Hi, AJ! So good of you to be so kind to those lonely pears :) Yes, let me know what you think!