Maple-Walnut Pear Cake

Name: Maple-Walnut Pear Cake
Ingredients: 1/3 cup (80 ml) maple syrup; 1/4 cup (60 g) packed dark or light brown sugar; 1/2 cup (50 g) walnuts, toasted and coarsely chopped; 3 ripe Bosc or other firm pears (about 1 1/4 pounds/570 g), peeled, quartered, cored, and cut lengthwise into 1/4-inch (6-mm) slices; 1 1/2 cups (210 g) all-purpose flour; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 cup (4 ounces/115 g) unsalted butter, at room temperature; 1/2 cup (100 g) granulated sugar; 1/4 cup (60 g) packed light brown sugar; 1/2 teaspoon vanilla extract; 2 large eggs, at room temperature; 1/2 cup (125 ml) whole milk, at room temperature

14 ingredients

24 steps

Ingredients

1/3 cup (80 ml) maple syrup
1/4 cup (60 g) packed dark or light brown sugar
1/2 cup (50 g) walnuts, toasted and coarsely chopped
3 ripe Bosc or other firm pears (about 1 1/4 pounds/570 g), peeled, quartered, cored, and cut lengthwise into 1/4-inch (6-mm) slices
1 1/2 cups (210 g) all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup (4 ounces/115 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/4 cup (60 g) packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup (125 ml) whole milk, at room temperature

Directions

1

Preheat the oven to 350F (175C).
2

To make the topping, combine the maple syrup and 1/4 cup (60 g) dark or light brown sugar in a 9-inch (23-cm) round cake pan or cast iron skillet.
3

Set the pan directly on the stovetop over low heat until the mixture begins to bubble.
4

Simmer gently for 1 minute, stirring frequently.
5

Remove the pan from the heat.
6

Sprinkle the walnuts evenly over the maple mixture in the cake pan and lightly press them in.
7

Arrange the pear slices over the walnuts in the cake pan in an overlapping pinwheel pattern.
8

Set aside.
9

To make the cake, in a small bowl, whisk together the flour, baking powder, cinnamon, and salt.
10

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar, and 1/4 cup (60 g) light brown sugar on medium speed until the mixture is light and fluffy, 3 to 5 minutes.
11

Add the vanilla and eggs, one at a time, beating until completely incorporated.
12

Gradually mix in half of the flour mixture.
13

Stir in the milk followed by the rest of the flour mixture and mix just until combined.
14

Scrape the batter onto the pears in the cake pan and smooth it into an even layer, being careful not to disturb the arrangement of the pears.
15

Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
16

Let cool for about 15 minutes.
17

Run a knife around the sides of the cake to help loosen it from the pan.
18

Invert a serving plate over the pan.
19

Wearing oven mitts, grasp both the pan and the plate and turn them over together.
20

Carefully lift off the pan.
21

Any walnuts that are stuck to the pan can be loosened with a fork and reunited with the cake.
22

Serve the cake warm with whipped cream (page 239) or your favorite flavor of ice cream.
23

The cake will keep for 2 days at room temperature, but since its best served warm, you can rewarm the cake, wrapped in aluminum foil, in a low oven, or reheat slices in a microwave oven.
24

Heres a great do-ahead trick: Make the cake, invert it onto a serving platter, and leave the inverted pan over it, which will keep the cake warm for an hour or so until youre ready to serve.