Pear and Caramel Cake

Pear and Caramel Cake

Served Warm, This Cake Is To Die For!

When the weather turns cool and the days are shorter, it is nice to turn to cooking seasonal comfort food. Pear and Caramel Cake is a beautiful way to celebrate seasonal pears at their best. Sweet, juicy with their distinctive flavour, pears make this a true dessert cake that you will enjoy serving to those you treasure. The caramel sauce is delectable yet so easy to make. I swear you won’t have left overs. It is that hard to resist. There is not a lot more to say about this cake.  It is comfort food at its best and when you serve it to your family and friends I doubt there will be left overs! For me it satisfied my need to bake as well as the need to serve something memorable that elicited glowing comments.  (Sometimes it is much nicer to cook when there are accolades!) The pears are juicy and delicately flavoured.  The cake crumb is moist and buttery and the caramel sauce will leave you wanting to lick the spoon.  (It’s ok to do it in secret you know!). I think I have posted enough recipes on this blog that are health conscious and which serve your family’s nutrition.  So this cake is your opportunity to offer a home made treat to those you love for which they will thank you again and again.

Pear and Caramel Cake – It’s a Keeper

Serve Pear and Caramel Cake once and you won’t look back.  I promise it will become part of your repertoire whenever you can find beautiful, seasonal pears.

Delectable caramel sauce covering a light, fruity and moist cake. Serve it warm. It’s to die for!

Pear and Caramel Cake

Delectable caramel sauce covering a delicate, moist and fruity cake. Served warm.

Course Cake, Dessert
Keyword Pear and Caramel Cake
Prep Time 1 hour
Total Time 1 hour
Servings 8
Author Jane Georgiades

Ingredients

Cake

  • 2 corella or william pears cored and sliced
  • 125 g butter softened
  • 2 eggs free range
  • 2 tsp vanilla extract
  • 3/4 cup caster sugar
  • 1 1/2 cups self raising flour
  • 3/4 cup milk

Caramel Sauce

  • 1/3 cup brown sugar
  • 50 g butter
  • 200 ml pouring cream

Instructions

Cake

  1. Preheat the oven to 180°C. Cream the butter and sugar so it is light and fluffy. Beat in eggs one at a time. Add vanilla. Then fold in the flour and milk alternately. Mix well making sure there aren't any lumps. Pour into a loaf tin lined with baking paper. Bake in preheated oven for 40 minutes. Check after 30 minutes. It will be ready when risen and golden and a skewer comes out clean. Remove from oven and allow to rest for 10 minutes before turning onto a serving platter.

Caramel Sauce

  1. Make the caramel sauce while the cake is in the oven. Melt the butter in a small saucepan. Add the brown sugar and when dissolved and bubbling turn the heat down to low and pour in the cream. Cook, stirring constantly until thickened. Drizzle over slices of warm cake.

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