Pear Cake with Crunchy Pecan Topping Recipe

Name: Pear Cake with Crunchy Pecan Topping
Prep time: 15 min
Cook time: 60 min
Total time: 60 min
Cuisine: American
Ingredients: 0.5 tsp bicarbonate of soda; 225 grams butter; 210 ml double cream; 2 whole egg; 3 tbsp honey; 1 whole lemon; 200 grams light brown sugar; 2 whole pears; 135 grams pecans; 225 grams self raising flour; 150 ml sour cream; 1 tsp vanilla extract

55 Minutes

Serves: 6

A sweet crumbly cake made with pecans and pears and flavoured with lemon and vanilla The cake is topped with crunchy pecan caramel with a lightly glazed with honey

Recipe Ingreds

Cake

0.5 tsp bicarbonate of soda
175 grams butter
2 whole egg
1 whole lemon
50 grams pecans
150 ml sour cream
150 grams light brown sugar
1 tsp vanilla extract
2 whole pears
225 grams self raising flour

Topping

50 grams butter
60 ml double cream
3 tbsp honey
85 grams pecans
50 grams light brown sugar

Cream

150 ml double cream

Recipe with pictures Steps

Step 1

using a small amount of the butter, grease the cake tin. cut out a circle of grease proof paper the same size as the tin place in the tin. Cut a strip of paper to line the sides of the tin.
zest the lemon(s)
squeeze the lemon(s) .

Step 2

add the eggs to a small bowl and beat
place the pecans into the food processor
grind the pecans to a coarse powder
sieve the flour into a bowl
set the oven to 180C 350F or gas mark 4

Step 3

place the butter and sugar into the food mixer
beat the butter and sugar mixture till pale and fluffy
add the egg(s) into the butter and sugar mixture
mix 1/3 of the flour into the mixture

Step 4

add the vanilla extract to the cake mixture
add the bicarbonate of soda
mix 1/3 of the flour into the mixture

Step 5

add the sour cream to the cake mixture
and the ground pecans
add the lemon zest
mix 1/3 of the flour into the mixture

Step 6

peel core and slice the pears
toss in the lemon juice

Step 7

spoon half the cake mixture into the cake tin
lay the pear slices on top of the cake mixture in the cake tin
add the remaining cake mixture
bake for 35 mins
cake is ready when it start to come away from the sides
remove from the oven

Step 8

to make the topping
chop the pecans
melt the butter in a small pan
add the sugar, cream and chopped pecans to the pan
stir till sugar has melted
set a side to cool a little

Step 9

remove the cake from the oven
add the topping to the cake
return to the oven
cook for 20 mins or until the topping is golden brown
remove the cake from the oven
put the honey in a bowl and warm slightly
using the pastry brush coat the cake with honey

Step 10

whip the cream to form soft peaks

Step 11

with the whipped cream
serve a slice of cake

Recipe Utensils

1 bowl
1 cake tin (9 inch/23 cms)
1 chopping board
1 food mixer
1 food processor
1 grater
1 grease proof paper
1 hand mixer
2 large knife
1 lemon squeezer
1 medium bowl
1 pastry brush
1 sieve
2 small bowl
1 small pan

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About our pear and pecan cake recipe

This delicious cake is from the book Sweets by Levi Roots with a few slight adjustments . The cake is a light sponge made with ground pecans and flavoured with lemon and vanilla, The sponge is layered with pears, and topped with a pecan caramel. The cake is finished with a honey glaze. The cake is served with whipped cream.

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35 Minutes