Hello there– It’s that time of year when dinner can shift from leaning in around the family room table, to catching cool evening breezes under the maple trees in the back yard. So last week friends came over the share an outdoor “pot luck salad supper” — perfect summer kick off!
And for dessert we had Miriam’s tart, Glenda’s legendary lemon bars, Joanne’s super strawberry cake and this caramel pear cake. Sweet ending to time around the table with friends.
P.S. The best thing about this cake is that there is more pears, nuts mixed in than batter– so it’s fruity sweet crunchy sweet.
CARAMEL PEAR CAKE
2 large pears, peeled, seeded & cut in bits
3/4 cup walnuts, chopped
1 1/2 cup flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 cup canola oil
1 tsp. vanilla
garnish: powdered sugar, 1/4 cup salted caramel*
Prepare the pears and walnuts. Set aside.
In a mixing bowl stir together the flour, sugar, baking powder and salt. Then mix in the egg, oil and vanilla (batter will be very stiff!) Fold in the pears and walnuts until it’s thoroughly combined.
Spoon the batter into a 8″ or 9″ cake pan** that has been sprayed with cooking spray. Pop it into a 350 degree oven for 45 to 50 minutes until a thin knife inserted comes out clean.
Let the cake cool for an hour or so. Then dust on a little powdered sugar through a sieve. Drizzle the salted caramel over the top.
If you serve it with ice cream, be sure to have a little pitcher of warm caramel to top it all!
*You can make your own caramel– I used Smuckers salted caramel from a jar!
**I like a springform pan because it’s easier to extract the cake and set it on a pretty plate.