Ingredients:
1 cup walnuts
1 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup golden brown sugar, firmly packed
5 tablespoons unsalted butter, melted
1/4 cup unsalted butter, melted
2 large eggs, at room temperature
1/4 cup pear nectar
1 fresh pears, peeled, cored, cut into 1/2-inch cubes ( about 1 cup)
1 tablespoon milk
Directions:
Position a rack in the middle of an oven and preheat to 350 degrees.
Spread the walnuts on a baking sheet and place in the oven until lightly toasted and fragrant, about 7 – 10 minutes. Watch them closely, they burn easily!
Let cool and chop coarsely; set aside.
Leave the oven set at 350 degrees. Butter and flour a 9-inch springform pan with 2-inch sides.
Flour mixture: In a medium bowl, sift together the flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, using any electric mixer set on medium speed, beat together 3/4 cup of the brown sugar, the 5 tablespoons melted butter,eggs and nectar until blended.
Stir in the flour mixture just until combined and then the pear cubes.
Transfer the batter to the prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
Transfer pan to a rack.
While this cools:.
In a medium-sized, heavy saucepan over medium-high heat, combine the toasted walnuts, the remaining 1/4 cup of brown sugar, the 1/4 cup butter and the milk.
Bring to a boil, stirring frequently, until the mixture is reduced to a thick sauce consistency, about 3 minutes.
Pour the hot mixture over the hot cake in the pan. Let stand for 3 minutes.
Slowly, Release the pan sides and place the cake on a plate. Cut into wedges and serve warm.
FROM : Cakes, Cupcakes and Cheesecakes by Williams-Sonoma.
Servings: 6
Time preparation: 55 min.
Time total: 80 min.