Caramel Pear & Walnut Cake
Serves: 6
  • 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
  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.
Recipe by The Daring Gourmet at