Pear Cake Caramel Walnut Topping

 

 

Pear Cake

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 light brown sugar, firmly packed

2 large eggs

5 tablespoons butter, melted

1 tablespoon milk

1 teaspoon pure vanilla extract

1 large very ripe pear, mashed

1 large very ripe pear, cut into ¼-inch cubes

 

Caramel Walnut Topping

1 cup walnuts, coarsely chopped

¼ cup brown sugar, packed

¼ cup butter

¼ cup heavy cream

 

Preheat the oven to 350° F. Toast walnuts in oven for 10 minutes. While they're toasting, generously grease 9-inch springform pan.

In  small bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. In separate large mixing bowl, combine  brown sugar, eggs, butter, milk, vanilla, and mashed pear. Beat until combined. Stir flour mixture into wet mixture. Stir in diced pear. Pour batter into pan and bake for 25 minutes or until inserted toothpick emerges clean.

For caramel walnut topping, a few minutes before cake is done, combine brown sugar, butter, and heavy cream in a small saucepan. Bring to boil and boil for 2 minutes. Add the walnuts and boil for another 3–4 minutes. Pour topping over hot cake. Let cake sit for 5 minutes before removing sides of springform pan. Best served warm.