Ripe pears perched on the counter.
Walnuts in the pantry.
Maple syrup in the fridge.
No extra trips for extra touches.
Happy Fall Harvest!
A party without cake is really just a meeting.
Julia Child
It’s a good day when I get to channel a little Julia, kindred spirit of the Order of Gulp of Lifers.
Here’s a recipe that isn’t a true cake, in fluff and fancy dress, but an incredibly moist and flavourful slice of fall. When the air nips and rain begins to drain the colour from the branches, make up a batch and invite in your own kindred spirit.
Maple Walnut Pear Cake
What you need:
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- ½ cup (one stick) unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ teaspoon pure vanilla extract
- 2 large eggs, room temperature
- ½ cup milk, room temperature
For topping:
- 1/3 cup pure maple syrup ( I use dark)
- 1/4 cup light brown sugar
- 1/2 cup walnuts, toasted, coarsely chopped
- 4-5 ripe pears, any kind on hand. Don’t wait until they’re too soft or they will get overly mushy.
What you do:
- Preheat oven to 350 F.
- Make the topping first: In small pan, combine maple syrup and light brown sugar until it bubbles. Simmer for a few minutes, stirring often. Remove from heat and immediately pour into a 9 inch cake pan. No need to grease the pan first.
- Sprinkle walnuts over mixture in the pan.
- Peel, quarter, core and cut pears lengthwise into ¼ inch slices.
- Arrange them over the nuts in a pinwheel pattern, nestling them close together. If you have too many slices, donate to the cause of hungry baking assistants. If not enough, cut up another pear. Set aside while you make the cake batter.
- In medium bowl, sift together the flour, baking powder, cinnamon, and salt.
- In a mixer, beat the butter and sugars together until light and fluffy, about 4 minutes.
- Add the vanilla and eggs, one at a time.
- Gradually add half the dry ingredients, then stir in the milk, followed by remaining half of flour mixture.
- Mix until just combined.
- Scoop batter into the pan, over the pears, into an even layer.
- Bake for approx 45 minute, until tester inserted into middle of cake comes out clean.
- Cool in pan for 15 minutes then run a knife around the cake to loosen it from pan. Invert a serving plate over the pan and carefully flip cake.
- Serve warm with a cup of hot apple cider. Whipping cream is okay but only a dollop so not to overpower the taste of maple pears.
- Cake will keep under cake dome for 3 days. Kindred spirits last forever.
Still a few pears left? Subscribe to my buzz sheet and you’ll know what to do with them. Hint: chocolate sauce.
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