Pear Cake with Crunchy Pecan Topping

Pear Cake with Crunchy Pecan Topping Recipe

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 egg
  • 1 lemon
  • 50 grams pecans
  • 150 ml sour cream
  • 150 grams light brown sugar
  • 1 tsp vanilla extract
  • 2 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

  • set the oven to 180C 350F or gas mark 4

Step 2

  • 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 3

  • 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

Step 4

  • 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 5

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

Step 6

  • 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 7

  • peel core and slice the pears
  • toss in the lemon juice

Step 8

  • 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 9

  • 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 10

  • 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 11

  • whip the cream to form soft peaks

Step 12

  • serve a slice of cake

Step 13

  • with the whipped cream

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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