Easy pear cake with spiced whipped cream and walnuts

Easy pear cake with spiced whipped cream and walnuts

Based on 11 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"The best and quickest pear cake in the world. Just like grandma's apple pie, it takes you right back to your childhood."

Difficulty

Easy 👌

Preparation

15 min

Baking

45 min

Resting

0 min

Ingredients

2Servings
1⅓
pears
66⅔ g
flour
lemon
66⅔ g
butter
60 g
sugar
1⅓
eggs
1⅓ g
baking powder
13⅓ g
walnuts
tbsp
water
66⅔ g
cream
tbsp
vanilla sugar
tsp
ground cinnamon
pinch
ground nutmeg
salt
butter (for greasing)
flour (for dusting)
tbsp
confectioner’s sugar (for dusting)
MetricImperial

Utensils

oven, springform pan (10 in.), fine grater, 2 large bowls, hand mixer with beaters, bowl (small), cutting board, knife, toothpick, fine sieve

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How-To Videos

how-to-cut-a-pear

How to cut a pear

how-to-infuse-whipped-cream

How to infuse whipped cream

how-to-test-a-cake-for-doneness

How to test a cake for doneness

Nutrition per serving

Cal700
Fat41 g
Protein9 g
Carb79 g
  • Step 1/4

    Preheat the oven to 180°C/350°F top/bottom heat. Grease a springform pan and dust with flour. Finely grate 1 tsp lemon zest. In a large bowl, combine butter, most of the sugar, a pinch of salt and the lemon zest and beat with a hand or stand mixer on high speed for at least approx. 3 min. Gradually add in the eggs and continue beating. Then add the flour, baking powder and mix everything into a smooth cake batter ensuring there are no lumps left.
    • butter (for greasing)
    • flour (for dusting)
    • lemon
    • 66⅔ g butter
    • 53⅓ g sugar
    • 1⅓ eggs
    • 66⅔ g flour
    • 1⅓ g baking powder
    • salt
    • oven
    • springform pan (10 in.)
    • fine grater
    • large bowl
    • hand mixer with beaters

    Preheat the oven to 180°C/350°F top/bottom heat. Grease a springform pan and dust with flour. Finely grate 1 tsp lemon zest. In a large bowl, combine butter, most of the sugar, a pinch of salt and the lemon zest and beat with a hand or stand mixer on high speed for at least approx. 3 min. Gradually add in the eggs and continue beating. Then add the flour, baking powder and mix everything into a smooth cake batter ensuring there are no lumps left.

  • Step 2/4

    Mix the walnuts in a small bowl with water and the remaining sugar. Peel and halve the pears and remove the core. Slice the pieces lengthwise into thin wedges. Preserve some for garnish. Slice the remaining pear wedges into bite sized pieces. Then add to the mixing bowl and fold them into the cake batter. Pour the mixture into the greased springform pan. Sprinkle the top of the cake with the preserved walnuts.
    • 13⅓ g walnuts
    • tbsp water
    • 6⅔ g sugar
    • 1⅓ pears
    • bowl (small)
    • cutting board
    • knife

    Mix the walnuts in a small bowl with water and the remaining sugar. Peel and halve the pears and remove the core. Slice the pieces lengthwise into thin wedges. Preserve some for garnish. Slice the remaining pear wedges into bite sized pieces. Then add to the mixing bowl and fold them into the cake batter. Pour the mixture into the greased springform pan. Sprinkle the top of the cake with the preserved walnuts.

  • Step 3/4

    Transfer the cake to the preheated oven on the middle rack and bake for approx. 40–45 min., until it is baked through and the top is nicely browned. Use a toothpick to test if the batter is baked through, before taking it out of the oven.
    • toothpick

    Transfer the cake to the preheated oven on the middle rack and bake for approx. 40–45 min., until it is baked through and the top is nicely browned. Use a toothpick to test if the batter is baked through, before taking it out of the oven.

  • Step 4/4

    At the end of the baking time, remove the cake from the oven and let it cool slightly before removing it from the tin. Meanwhile, in a deep mixing bowl use a hand mixer to whip the cream together with the vanilla sugar, cinnamon and nutmeg. Chill until ready to serve. Dust the top of the cake with confectioner's sugar and serve with the spiced cream. Garnish with some preserved pear wedges.
    • 66⅔ g cream
    • tbsp vanilla sugar
    • tsp ground cinnamon
    • pinch ground nutmeg
    • tbsp confectioner’s sugar (for dusting)
    • large bowl
    • fine sieve

    At the end of the baking time, remove the cake from the oven and let it cool slightly before removing it from the tin. Meanwhile, in a deep mixing bowl use a hand mixer to whip the cream together with the vanilla sugar, cinnamon and nutmeg. Chill until ready to serve. Dust the top of the cake with confectioner's sugar and serve with the spiced cream. Garnish with some preserved pear wedges.

  • Enjoy your meal!

    Easy pear cake with spiced whipped cream and walnuts

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