The trusty pear would have to be one of my favourite fruits. This cake is absolutely delicious and the caramel compliments the pear very well. This is a great cake and perfect with a good cuppa. Could also swap out pear or apple if you are that way inclined.
- 3/4 cups chopped walnuts and slivered almonds
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 3/4 cup white chocolate, chopped
- 1 cup packed light brown sugar
- 3 eggs
- 100g melted butter
- 1 Tbsp milk
- 1 tsp pure vanilla extract
- 1 very ripe pear, mashed
- 2 very ripe pear, cut into 2cm cubes
For the Caramel Walnut & Almond Topping
- ¼ cup packed brown sugar
- ¼ cup butter
- ¼ cup cream
Preheat the oven to 180°C and grease and line a 23cm cake tin.
Toast walnuts and slivered almonds in oven for 5-10 minutes. Watch to ensure they don’t burn.
In a small bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt and white chocolate.
In a large mixing bowl, combine the brown sugar, eggs, butter, mashed pear, milk, and vanilla extract. Beat until combined.
Stir the flour mixture into the wet mixture. Stir in the diced pear.
Pour the batter into the prepared springform tin and bake for about 35 minutes or until a skewer inserted into the middle comes out clean.
To make the Caramel Walnut Topping
Minutes before the cake is done, combine the brown sugar, butter, and 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.
Serve as is or with a dollop of unsweetened yoghurt.