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
Meg says
This recipe turned out exactly like the picture! So fast and simple to make without too many tools or bowls. The pear flavor adds something a little different and the texture is a perfect snacking cake with the extra indulgent topping. Great way to use up some pears!
Kimberly Killebrew says
I’m so glad you enjoyed it, Meg, thank you!
Ash says
Just made this on a rainy day.. had to use coconut milk instead of cream! But it worked fine!
Thank you for this awesome recipe ❤️❤️
Kimberly @ The Daring Gourmet says
I’m so glad, Ash, thank you!
Sally Palmer says
This is my favourite and have made this cake about 20 times. Substituted tinned pears when fresh not available. Works a treat every time. Never failed and loved by all.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Sally, thanks so much for the feedback!
Prajakta says
Really moist and flavourful, perfect for an autumn evening. I added chopped toffees gingerbread flavour,to that.Thanks for the recipie and the wonderful photograph.
Kimberly @ The Daring Gourmet says
Wonderful, Prajakta, thank you, and the addition of the toffees sounds great!
Julie in australia says
I make a lot of cakes, gluten free now my husband is coeliac. This one takes the cake! One of the yummiest I have ever made. Substituted gluten free one for one flour. My pears were not all that ripe, so I zapped them in the microwave for a minute or two. It looked and tasted brilliant.
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Julie, thank you! I particularly love this cake as well – such great texture, so moist, and the FLAVOR. Thanks again and greetings to Australia! :)
Nikki @ Nik Snacks says
Yes! Let us eat cake! I love the way your cake looks. I’d eat caramel and pears all day long! Mmm!
Nutmeg Nanny says
It’s dark soooooooo early here. If I haven’t finished my work by 3:30pm it’s too dark and I don’t like shooting because it will be too cool. However I would definitely get up early to make this cake and take a ton of pretty pictures :)
Kim Beaulieu says
This is absolutely beautiful. Nothing beats a fabulous cake. This one has all my favourites in it.
I feel you on lighting. I live in Ontario and it’s just horrible and gloomy in winter. There was zero light today. It’s such a bummer.
I don’t know how you do it with little ones, I can barely keep up here with older ones. And I don’t even do step by step photos. You’re a rockstar.
Rose | The Clean Dish says
I have to use artificial light in our new house on dreary days… it IS a challenge but with the right bulbs, it’s not too bad! This cake is to die for!!
Ginny McMeans says
I use the Ego lights but luckily I hardly ever need to use them – we live in the desert. You did really well working on your photos. The pear cake also looks wonderful!
Erin @ Texanerin Baking says
I would have never know these were taken with artificial lighting! What lights do you use? And this cake looks amazing. Love that topping!