Walnut cake with sautéed pears and cinnamon cream is a classic dessert that combines the rich, nutty flavor of walnuts with the sweet, juicy taste of pears. It is a perfect cake for any occasion, whether it's a birthday, a holiday, or simply a special treat. The combination of flavors and textures in this cake is simply irresistible. The walnuts add a delightful crunch, while the pears provide a soft, succulent contrast. The cinnamon cream frosting adds a touch of sweetness and spice and pairs wonderfully with the cake. This recipe will guide you through the process of making this delectable dessert, from preparing the cake batter to sautéing the pears and creating the cinnamon cream frosting.
Let's cook with our recipes!
WALNUT CAKE WITH SAUTEED PEARS AND CINNAMON CREAM
An easy cake to make, this is lovely topped with spice-scented sautéed pears and sweetened cinnamon-spiced whipped cream.
Provided by Barbara Scott-Goodman
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F. Lightly butter and flour a 9-inch round cake pan and tap out the excess flour.
- To prepare the cake, in a bowl, combine the flour, baking powder and salt and whisk 8 to 10 times until well mixed.
- Using an electric mixer set on medium-high speed, cream the butter and sugar. Add the egg yolks and beat until smooth. Add the dry ingredients in 3 or 4 batches, alternating with the milk and ending with the dry ingredients. Stir well and fold in the nuts and vanilla.
- Using an electric mixer set on medium-high speed, beat the egg whites until they hold stiff peaks. Fold the whites into the batter just until mixed. Spread the batter in the cake pan. Bake in the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
- To prepare the pears, in a sauté pan or skillet, melt the butter over medium-high heat and cook the pears, stirring, for about 5 minutes, or just until softened. Sprinkle with the sugar. Add the cinnamon, nutmeg and lemon juice and mix well. Cover to keep warm.
- To make the cream, using an electric mixer set on medium-high speed, whip the cream and sugar until the cream is thick but not dry. Add the cinnamon and continue whipping until the cream is the desired consistency. Serve the cake topped with the pears and cream.
WALNUT PEAR COFFEE CAKE
This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. -Darlene Spalding, Lynden, Washington
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.
Nutrition Facts : Calories 430 calories, Fat 25g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 265mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
PEAR AND WALNUT CAKE
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
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
WALNUT-PEAR SOUR CREAM CAKE
Make and share this Walnut-Pear Sour Cream Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, mix together 1 cup walnuts, brown sugar, and cinnamon.
- In another bowl, add 1/3 cup flour.
- Cut in butter with pastry blender until the consistancy of coarse crumbs.
- Add 3/4 cup of the walnut mixture and stir to combine.
- Set walnut mixture and crumb mixture aside.
- In a bowl, toss pears with lemon juice; set aside.
- In another bowl mix together 1 3/4 cup flour, baking powder, baking soda, and salt; set aside.
- In yet another bowl, beat 1/2 cup butter on medium speed of an electric mixer for 30 seconds.
- Beat in sugar and vanilla.
- Add eggs, one at a time, and beat well after each addition until well mixed.
- Alternately add the flour mixture and the sour cream to egg mixture.
- Beat on low speed after each addition until combined.
- Spread two-thirds of batter into a greased 9-inch springform pan.
- Sprinkle with reserved walnut mixture.
- Layer pears evenly over walnut mixture.
- Spread remaining batter over pears.
- Sprinkle with crumb mixture.
- Bake at 350 degrees for 10 minutes.
- Sprinkle with 1/2 cup walnuts.
- Bake 45-50 minutes longer or until tests done.
- Cool in the pan on a wire rack for 10 minutes.
- Run a knife around the sides of the pan.
- Remove side of springform pan.
- Cool for 1 hour.
WALNUT CAKE WITH SAUTéED PEARS, PECORINO, AND BLACK PEPPER ICE CREAM
Categories Cake Ice Cream Machine Cheese Citrus Dairy Egg Fruit Nut Dessert Bake Freeze/Chill Sauté Pear Walnut Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make ice cream:
- Combine milk, cream, peppercorns, and salt in heavy large saucepan. Bring just to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan and stir constantly over medium heat until mixture is thick enough to coat back of spoon, about 3 minutes (do not boil). Strain custard into medium bowl; cover and refrigerate until cold, about 4 hours.
- Do ahead: Can be made 1 day ahead. Keep chilled.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
- Make walnut cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Process walnuts and powdered sugar in processor until nuts are finely ground. Transfer to large bowl. Add almond flour, all purpose flour, and salt. Using electric mixer, beat egg whites and vanilla extract in large bowl until frothy. With mixer running, gradually add brown sugar and beat until stiff peaks form. Stir 1/3 egg-white mixture into flour mixture. Fold in remaining egg-white mixture in 2 additions. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 27 minutes. Cool cake in pan on rack.
- Sauté pears:
- Melt butter with sugar and honey in heavy extra-large skillet over medium-high heat. Add pears and cook until liquid evaporates and pears are golden brown, about 15 minutes. Stir in brandy and lemon juice.
- Cut cake into 8 pieces. Place cake on plates. Arrange shaved cheese on side of plates. Top with sautéed pears and scoop of black pepper ice cream.
PEAR-WALNUT UPSIDE-DOWN CAKE
Yellow cake mix makes this pear version of upside-down cake extra easy and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, toss pears with lemon juice and vanilla.
- In 13x9-inch pan, melt 2/3 cup butter in oven. Sprinkle brown sugar, walnuts and cinnamon over melted butter. Arrange pears in pan.
- Make cake mix as directed on box, using water, butter and eggs. Pour batter over pears.
- Bake 35 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Let stand 5 minutes so topping drizzles over cake; remove pan. Cool 30 minutes. Serve warm or cool.
Nutrition Facts : Calories 570, Carbohydrate 80 g, Fat 5 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 480 mg
Tips:
- Use fresh, ripe pears for the best flavor. If your pears are not ripe, you can ripen them by placing them in a paper bag with an apple at room temperature for a few days.
- To make the cinnamon cream, be sure to use heavy cream. This will help the cream whip up light and fluffy.
- If you don't have a food processor, you can chop the walnuts by hand. Just be sure to chop them finely so that they blend well into the cake batter.
- This cake can be served warm or cold. If you serve it warm, be sure to let it cool for a few minutes before slicing and serving.
Conclusion:
This walnut cake with sautéed pears and cinnamon cream is a delicious and elegant dessert that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a rich walnut flavor. The sautéed pears add a touch of sweetness and a lovely caramelized flavor, and the cinnamon cream is the perfect finishing touch. This cake is sure to impress your guests, and it's a great way to use up any leftover pears you may have.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love