Best Warm Pear And Walnut Cake With Lemon Custard Sauce Recipes

PEAR AND WALNUT CAKE

Pear and Walnut Cake image

Make and share this Pear and Walnut Cake recipe from Food.com.

Provided by Renee Ferraz

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/2 cups firmly packed brown sugar
1/2 cup vegetable oil
3 eggs
1/4 cup sugar
1/4 cup water
1 teaspoon vanilla
5 ripe firm pears, unpeeled,cored and chopped
1/2 cup chopped walnuts

Steps:

Preheat oven to 350 degrees.
Butter and flour a 9x13 inch baking pan.
Sift first 5 ingredients into medium bowl.
Using electric mixer, beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth.
Blend in dry ingredients.
Stir in pears and walnuts.
Pour batter into prepared pan and bake about 55 mins.

Nutrition Facts : Calories 368.3, Fat 13.8, SaturatedFat 1.9, Cholesterol 52.9, Sodium 231.4, Carbohydrate 58.5, Fiber 3.2, Sugar 37.8, Protein 4.7

WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE

Warm Pear and Walnut Cake with Lemon Custard Sauce image

Categories Cake Dessert Bake Lemon Pear Walnut Fall Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 22

Ingredients

For sauce
1/4 cup sugar
2 large egg yolks
1 cup half and half
2 tablespoons grated lemon peel
1/2 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
For topping
3/4 cup sugar
3 tablespoons water
2 large Anjou pears, peeled, cored, cut into thin wedges
For cake
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
2 large eggs
1 tablespoon grated lemon peel
6 tablespoons milk (do not use low-fat or nonfat)
3 tablespoons brandy
6 tablespoons finely chopped walnuts, toasted

Steps:

Make sauce:
Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
Make topping:
Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.
Make cake:
Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.