PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING
Found this tasty adaptation of a circa 1992 Gourmet magazine recipe on www.joythebaker.com , a delightful blog up for an award for Best New Blog of 2009 on www.2009.bloggies.com . Give it a look & see whether you'd give her a vote (I did along with a vote for www.fark.com for the esteemed lifetime achievement award). She's got some tasty recipes for sure. Anyone resurrecting the much maligned American Bundt cake gets a hat tip from me anytime. I plan to make this & halve it immediately after cooling cake but before spooning on topping - will add topping to each half with the best looking one going IMMEDIATELY to dear neighbor's home as I strongly suspect this could become a main meal substitute if allowed to remain in toto in our house, LOL.
Provided by Busters friend
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 18
Steps:
- Cake:.
- Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
- Sift together flour, baking soda, baking powder, and salt into a bowl.
- Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
- Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
- Fold in pear pieces and chopped walnuts.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
- Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
- Walnut Praline Topping:.
- Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.
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Melkam Mekonnen
[email protected]I'm not sure if I have all the ingredients for this cake. I'll have to check my pantry.
Waqas Ali123
[email protected]This cake is definitely on my to-bake list!
Kish Daniel
[email protected]I'm allergic to walnuts. Do you think I could substitute another type of nut?
Md Salman
[email protected]I'm not a baker, but this recipe seems easy enough to follow.
Green Rabbit Happy kids
[email protected]This cake looks amazing! I can't wait to try it.
Kgomotso Moemise
[email protected]I would love to try this cake, but I don't have a bundt pan.
yamuna Pokhrel
[email protected]This cake is a bit time-consuming to make, but it's worth the effort.
Noor UL Hassan
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as moist as I expected.
COT Fan
[email protected]The praline topping is a bit too sweet for my taste, but the cake itself is delicious.
Siva Indian
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can just throw all the ingredients in a bowl and mix them together.
TAYUB Sk
[email protected]I'm not a big fan of pears, but this cake was surprisingly good. The spices really balanced out the sweetness of the pears.
Oyindamola Olushola
[email protected]This cake is perfect for fall. The spices are warm and inviting, and the pears add a touch of sweetness.
Sakib Khandaker
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it.
Wendy Hood
[email protected]The cake was a bit too dense for my taste, but the flavor was good. The praline topping was delicious.
MUSIC GOD
[email protected]This pear spice bundt cake with walnut praline topping was absolutely delicious! The cake was moist and flavorful, and the praline topping was the perfect finishing touch. I will definitely be making this cake again.