William Sonoma Warm Pear Cake With Walnut Caramel Topping
Macadamias or hazelnuts are also good choices for this cake. It is best served warm from the oven, but it can be allowed to cool completely in its pan, covered with aluminum foil and stored at room emperature for up to 8 hours. To reheat, place in a 350 degree oven for 10 minutes. Serve with vanilla ice cream, if you like.
Steps
Position a rack in the middle of an oven and preheat to 350 degrees.
Spread the walnuts on a baking sheet and place in the oven until lightly toasted and fragrant , about 7 - 10 minutes.
Watch them closely , they burn easily !.
Let cool and chop coarsely.
Set aside.
Leave the oven set at 350 degrees.
Butter and flour a 9-inch springform pan with 2-inch sides.
Flour mixture: in a medium bowl , sift together the flour , cinnamon , baking soda , nutmeg and salt.
In a large bowl , using any electric mixer set on medium speed , beat together cup of the brown sugar , the 5 tablespoons melted butter , eggs and nectar until blended.
Stir in the flour mixture just until combined and then the pear cubes.
Transfer the batter to the prepared pan.
Bake until a toothpick inserted into the center comes out clean , about 25 minutes.
Transfer pan to a rack.
While this cools:.
In a medium-sized , heavy saucepan over medium-high heat , combine the toasted walnuts , the remaining cup of br.
Ingredients
walnuts, unbleached all-purpose flour, ground cinnamon, baking soda, ground nutmeg, salt, golden brown sugar, unsalted butter, eggs, pear nectar, fresh pear, milk