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Home » Food » By Country or Region » North America » America » Caramel Pear and Walnut Cake

Caramel Pear and Walnut Cake

December 22, 2013 by Kimberly Killebrew · 36 Comments

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caramel pear walnut cake recipe baking christmas thanksgiving holidays baking

The creation of this cake resulted from two things:  First and foremost, a massive craving for something sweet (ever experience that?) and secondly, I had two pears on the verge of death that were pleading to be used.  What goes well with pears?  Caramel.  What goes well with caramel and pears?  Walnuts.  At least those are the associations my brain made anyway.  And somehow it all came together and resulted in a cake that is out of this world delicious.

Winter here in Washington State means that it’s dark between 4:30-5:00pm.  The significance of that for me as a food blogger and mother of very young children is that it makes getting work done for my food blog a major challenge.  Let me elaborate.  Taking step-by-step photos requires not only a lot of multi-tasking, but very fast multi-tasking so that the food doesn’t get ruined by waiting too long to take pics before moving on to the next time-sensitive step (not to mention a speedy photo shoot of the final dish before it starts looking…well, unappetizing).  It requires advanced planning, careful attention, and quick action.  Various food and kitchen items are laid out at various stations throughout the kitchen.  Cutting boards, bowls, plates, knives, boiling pots of water and sauces, pans sputtering with oil or butter.  And of course a very tripping-prone tripod and all-to-easily-shatterable camera and any other food props involved.  Now imagine all of this going on with two rambunctious kids, 3 and 18 months, running around the kitchen.

Chaos doesn’t begin to describe it.  The words “perilous” and “ER” also belong in that equation somewhere.

What I’m getting at is that by the time my husband gets home from work to watch the kids so that I can get to my blogging stuff…it’s dark!  The solution?  Sacrifice all of my family time on the weekends (not an option) or…the ever-dreaded “artificial lighting.”

Natural lighting is the food photographer’s best friend and artificial lighting comes with some challenges, including a fairly steep learning curve to “get it right.”  Ohhhh, the horrible, horrible appearance of food under bad artificial lighting!  Well, I used my artificial lights for the first time on this cake.  This Caramel Pear and Walnut Cake witnessed the launching of my artificial lights on their maiden voyage and good fortune was my luck.  So this cake was at the center of my triumphant little victory over Washington’s dark season.

Dark-too-early Washington Winter nights:  You have not defeated me!!  I laugh at your gaping void (HA!), I dance in your black shadows, I brandish my lights in the face of your dark, cold depths!

Okay, let’s eat some cake!

And please remember to “like” The Daring Gourmet on Facebook for more food fun!

Caramel Pear Walnut Cake The Daring Gourmet

Chop up the walnuts.

Caramel Walnut Pear prep 1

Toast them in the oven for about 10 minutes on 350 F.

Caramel Walnut Pear Cake prep 2

In a small mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Caramel Walnut Pear Cake prep 3

Mash up one of the pears.  Set aside.  The more ripe they are, the more flavorful they’ll be.

Caramel Walnut Pear Cake prep 4

In large mixing bowl, combine the brown sugar, melted butter, eggs, mashed pear, milk, and vanilla extract.  Beat until combined.

Caramel Walnut Pear Cake prep 6

Dice the second pear.  Set aside.

Caramel Walnut Pear Cake prep 8

Stir the flour mixture into the wet mixture.

Caramel Walnut Pear Cake prep 9

Stir the pear chunks into the batter.

Caramel Walnut Pear Cake prep 10

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.

Caramel Walnut Pear Cake prep 11

5 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.

Caramel Walnut Pear Cake prep 7

Add the toasted walnuts and continue to boil for another 3-4 minutes.

Caramel Walnut Pear Cake prep 13

Ah, the lovely cake fresh from the oven!

Caramel Walnut Pear Cake prep 12

To help the caramel seep into the cake, puncture some holes around the top of it with a toothpick.

Caramel Walnut Pear Cake prep 14

Pour that luscious walnut caramel sauce over the hot cake, spreading it evenly.

Caramel Walnut Pear Cake prep 15

Let the cake sit for 5 minutes before removing the sides of the springform.  This cake is best served warm.

Caramel Walnut Pear Cake prep 17

Enjoy!

Caramel Walnut Pear Cake

5.0 from 3 reviews
Caramel Pear & Walnut Cake
 
Print
: The Daring Gourmet, www.daringgourmet.com
Serves: 6
Ingredients
  • 1 cup coarsely chopped walnuts toasted for 10 minutes in 350 F preheated oven
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¾ 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 ¼ inch cubes
  • For the Caramel Walnut Topping:
  • ¼ cup packed brown sugar
  • ¼ cup butter
  • ¼ cup heavy cream
Instructions
  1. Preheat the oven to 350 degrees F and generously grease a 9-inch springform.
  2. In a small bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
  3. In a large mixing bowl, combine the brown sugar, eggs, butter, mashed pear, milk, and vanilla extract. Beat until combined.
  4. Stir the flour mixture into the wet mixture. Stir in the diced pear.
  5. Pour the batter into the springform and bake for just 25 minutes or until a toothpick inserted into the middle comes out clean.
  6. To make the Caramel Walnut Topping:
  7. 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.
  8. Best served warm.
3.5.3208

 

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36 Comments →

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36 Responses

  1. Ash says

    October 4, 2019 at 9:09 pm

    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 ❤️❤️

    Reply
    • Kimberly @ The Daring Gourmet says

      October 5, 2019 at 3:18 pm

      I’m so glad, Ash, thank you!

      Reply
  2. Sally Palmer says

    March 18, 2019 at 3:17 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 18, 2019 at 4:21 pm

      I’m absolutely thrilled to hear that, Sally, thanks so much for the feedback!

      Reply
  3. Prajakta says

    November 22, 2017 at 8:08 am

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 22, 2017 at 11:43 am

      Wonderful, Prajakta, thank you, and the addition of the toffees sounds great!

      Reply
  4. Julie in australia says

    June 19, 2016 at 9:29 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 20, 2016 at 6:49 pm

      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! :)

      Reply
  5. Nikki @ Nik Snacks says

    November 21, 2015 at 6:43 am

    Yes! Let us eat cake! I love the way your cake looks. I’d eat caramel and pears all day long! Mmm!

    Reply
  6. Nutmeg Nanny says

    November 18, 2015 at 7:54 pm

    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 :)

    Reply
  7. Kim Beaulieu says

    November 17, 2015 at 8:31 pm

    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.

    Reply
  8. Rose | The Clean Dish says

    November 17, 2015 at 7:38 pm

    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!!

    Reply
  9. Ginny McMeans says

    November 17, 2015 at 9:38 am

    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!

    Reply
  10. Erin @ Texanerin Baking says

    November 17, 2015 at 4:08 am

    I would have never know these were taken with artificial lighting! What lights do you use? And this cake looks amazing. Love that topping!

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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