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.
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
- 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
- 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.
Originally published on The Daring Gourmet December 22, 2013