Caramel Pear Pudding Cake - Powerful Handmade site

Caramel Pear Pudding Cake

Sharing is caring!

Caramel Pear Pudding Cake

C
Caramel Pear Pudding Cake Recipe Caramel Pear Pudding Cake Recipe

This lightly spiced cake is filled with pears and pecans, and baked on top of a butterscotch sauce. Putting some sliced pears in the bottom makes a bold and striking dessert when the cake is flipped over.

At a glance

Prep
Bake
Yield
8 servings

Nutrition information

Ingredients

Cake

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • dash of ground cloves
  • 1/2 cup milk
  • 2 cups peeled, cored, and diced pears
  • 1 cup chopped pecans

Pudding

  • 1 cup brown sugar
  • 2 tablespoons cornstarch
  • pinch of salt
  • 1/4 cup unsalted butter
  • 1 1/4 cups hot water

Cake

  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 3 1/2 ounces granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • dash of ground cloves
  • 4 ounces milk
  • 14 ounces peeled, cored and diced pears
  • 4 ounces chopped pecans

Pudding

  • 7 1/2 ounces brown sugar
  • 1 ounce cornstarch
  • pinch of salt
  • 2 ounces unsalted butter
  • 10 ounces hot water

Cake

  • 120g King Arthur Unbleached All-Purpose Flour
  • 99g granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • dash of ground cloves
  • 113g milk
  • 397g peeled, cored and diced pears
  • 113g chopped pecans

Pudding

  • 213g brown sugar
  • 28g cornstarch
  • pinch of salt
  • 57g unsalted butter
  • 283g hot water

Instructions

  1. Preheat the oven to 375°F. Lightly butter a 9″ square pan, or eight 8-ounce ramekins. Arrange some of the sliced pears in the bottom in a pleasing pattern.
  2. For the cake: in a medium-sized bowl, mix together the flour, sugar, baking powder, cinnamon, salt, and cloves. Add the milk, and beat until smooth. Stir in the remaining (diced) pears and pecans.
  3. For the pudding: Mix the brown sugar, cornstarch, and salt together. Heat the water and butter together just until the butter melts; gradually stir this into the brown sugar mixture.
  4. Pour the batter into the prepared pan, and carefully pour the pudding mixture over it. If using ramekins, place them on a parchment-lined baking sheet. Scoop 1/4 cup of batter into each, then divide the pudding mixture over each ramekin.
  5. Bake for 40 to 45 minutes for a 9″ pan, or 30 to 33 minutes for ramekins, until the tops are firm. Remove from the oven and cool for 5 to 10 minutes before serving warm.

Nutrition Information

  • Serving Size152g
  • Servings Per Batch8
Amount Per Serving:
  • Calories278
  • Calories from Fat54
  • Total Fat6g
  • Saturated Fat4g
  • Trans Fatog
  • Cholesterol16mg
  • Sodium251mg
  • Total Carbohydrate57g
  • Dietary Fiber2g
  • Sugars40g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares