Pear-Walnut Sticky Cake

Name: Pear-Walnut Sticky Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 to 10 servings
Cuisine: AMERICAN
Ingredients: Unsalted butter for greasing; 1 cup (5 oz./155 g) all-purpose flour, plus more for dusting; 1/2 tsp. baking soda; 1/2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 tsp. salt; 3/4 cup (5 1/2 oz. /170 g) firmly packed light brown sugar; 5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled; 2 eggs, at room temperature; 1/4 cup (2 fl. oz./60 ml) pear nectar; 1 ripe pear, peeled, cored and cut into 1/2-inch (12-mm) cubes; 1 cup (4 oz./125 g) toasted walnuts, coarsely chopped; 1/4 cup (2 oz./60 g) firmly packed light brown sugar; 4 Tbs. (2 oz./60 g) unsalted butter; 1 Tbs. whole milk

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For this decadent dessert, a sticky caramel-nut mixture is poured over the top of a pear-flecked butter cake. The brown sugar in the cake batter amplifies the caramel flavor, while pear nectar heightens the taste of the fruit.

Prep Time 25 minutes

Cook Time 30 minutes

Servings 8 to 10

Ingredients

For the cake:

Unsalted butter for greasing
1 cup (5 oz./155 g) all-purpose flour, plus more for dusting
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup (5 1/2 oz. /170 g) firmly packed light brown sugar
5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled
2 eggs, at room temperature
1/4 cup (2 fl. oz./60 ml) pear nectar
1 ripe pear, peeled, cored and cut into 1/2-inch (12-mm) cubes

For the topping:

1 cup (4 oz./125 g) toasted walnuts, coarsely chopped
1/4 cup (2 oz./60 g) firmly packed light brown sugar
4 Tbs. (2 oz./60 g) unsalted butter
1 Tbs. whole milk

Directions

To make the cake, preheat an oven to 350°F (180°C). Butter and flour a 9-inch (23-cm) springform pan and tap out the excess flour.

Over a sheet of parchment paper, sift together the flour, baking soda, cinnamon, nutmeg and salt; set aside.

Using an electric mixer, beat together the brown sugar, melted butter, eggs and pear nectar on medium speed until blended, 3 to 5 minutes. Stir in the flour mixture just until combined and then the pear. Pour the batter into the prepared pan and spread evenly.

Bake until a tester inserted into the center of the cake comes out clean, about 25 minutes. Transfer the pan to a wire rack.

To make the topping, in a saucepan, combine the walnuts, brown sugar, butter and milk. Place over medium-high heat and bring to a boil, stirring frequently, and then continue to boil, stirring frequently, until the mixture is reduced to a thick, saucelike consistency, about 3 minutes. Pour the hot mixture over the hot cake in the pan. Let stand for 3 minutes.

Release the pan sides and place the cake on a plate. Cut into wedges and serve warm. Serves 8 to 10.

Adapted from Williams-Sonoma Luscious Fruit Desserts (Weldon Owen, 2015)