Has anyone got a tried and tested recepie for pear and walnut cake?

Pear and walnut upside-down cake with chocolate sauce





Serves 6-8







Preparation time less than 30 mins



Cooking time 30 mins to 1 hour















Ingredients

175g/6oz butter, for greasing

45g/1?oz caster sugar

45g/1?oz light brown sugar

2-3 ripe pears

25g/?oz walnut halves, skinned and lightly roasted

whipped cream and/or toffee sauce or chocolate sauce, to serve

For the sponge batter

45g/1?oz unsalted butter

75g/2?oz caster sugar

50g/1?oz plain white flour

2 tsp baking powder

? teaspoon bicarbonate of soda

salt

? tsp ground cinnamon

? tsp ground cloves

? tsp ground nutmeg

1 egg

60ml/2fl oz buttermilk

For the chocolate sauce

150ml/5fl oz milk

50ml/2fl oz whipping cream

250g/9oz dark chocolate, finely chopped or grated







Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease a 23cm (9in) round or square cake tin with a little melted butter.

3. Pour the melted butter into the cake tin. Add the caster sugar and light brown sugar and stir together until the sugars are mixed into the butter.

4. Peel, halve and core the pears. Arrange them attractively, curved-side down, in the butter/sugar mix. Place the walnut halves between each pear half.

5. To make the sponge batter, cream the butter and sugar until light and fluffy. Stir together all dry ingredients.

6. Break the egg, stir it lightly and add it slowly to the creamed butter and sugar. Incorporate each addition fully before adding more.

7. By hand, lightly fold in a quarter of the dry ingredients until the batter is well mixed, but not over-beaten.

8. Pour the batter over the pears and bake in the oven for 40 minutes, or until the cake is firm to the touch.

9. Remove from the oven and cool at least ten minutes.

10. Loosen the cake from the sides of the tin and invert it on to a rimmed plate. Most of the juices should have been absorbed by the pears but if any are left in the tin, spoon them onto the cake.

11. Serve the cake warm, sliced into individual portions and arranged on warm plates with whipped cream and/or toffee or chocolate sauce on the side.

12. To make chocolate sauce, bring the milk and cream to the boil. Remove from heat and leave to cool slightly. Add the chocolate and then stir until well mixed and all the chocolate has melted.

13. To reheat the sauce melt in a bowl over a pan of simmering water, or at about half power in the microwave for 1-2 minutes.
Has anyone got a tried and tested recepie for pear and walnut cake?
Try these, my friend has made them and they were really nice



Pear and walnut upside-down cake with chocolate sauce

175g/6oz butter, for greasing

45g/1?oz caster sugar

45g/1?oz light brown sugar

2-3 ripe pears

25g/?oz walnut halves, skinned and lightly roasted

whipped cream and/or toffee sauce or chocolate sauce, to serve



For the sponge batter

45g/1?oz unsalted butter

75g/2?oz caster sugar

50g/1?oz plain white flour

2 tsp baking powder

? teaspoon bicarbonate of soda

salt

? tsp ground cinnamon

? tsp ground cloves

? tsp ground nutmeg

1 egg

60ml/2fl oz buttermilk

For the chocolate sauce

150ml/5fl oz milk

50ml/2fl oz whipping cream

250g/9oz dark chocolate, finely chopped or grated



Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease a 23cm (9in) round or square cake tin with a little melted butter.

3. Pour the melted butter into the cake tin. Add the caster sugar and light brown sugar and stir together until the sugars are mixed into the butter.

4. Peel, halve and core the pears. Arrange them attractively, curved-side down, in the butter/sugar mix. Place the walnut halves between each pear half.

5. To make the sponge batter, cream the butter and sugar until light and fluffy. Stir together all dry ingredients.

6. Break the egg, stir it lightly and add it slowly to the creamed butter and sugar. Incorporate each addition fully before adding more.

7. By hand, lightly fold in a quarter of the dry ingredients until the batter is well mixed, but not over-beaten.

8. Pour the batter over the pears and bake in the oven for 40 minutes, or until the cake is firm to the touch.

9. Remove from the oven and cool at least ten minutes.

10. Loosen the cake from the sides of the tin and invert it on to a rimmed plate. Most of the juices should have been absorbed by the pears but if any are left in the tin, spoon them onto the cake.

11. Serve the cake warm, sliced into individual portions and arranged on warm plates with whipped cream and/or toffee or chocolate sauce on the side.

12. To make chocolate sauce, bring the milk and cream to the boil. Remove from heat and leave to cool slightly. Add the chocolate and then stir until well mixed and all the chocolate has melted.

13. To reheat the sauce melt in a bowl over a pan of simmering water, or at about half power in the microwave for 1-2 minutes.



Walnut Pear Coffee Cake



120 g chopped walnuts

75 g packed brown sugar

2 g ground cinnamon

40 g all-purpose flour

55 g cold butter

FILLING:

2 medium ripe pears, peeled and sliced

10 ml lemon juice

115 g butter, softened

200 g sugar

2 eggs

5 ml vanilla extract

220 g all-purpose flour

3 g baking powder

2 g baking soda

2 g salt

230 g sour cream

60 g chopped walnuts



In a bowl, combine walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling.

Toss pears with lemon juice; set aside. In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.

Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.

Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool for 1 hour before cutting.
Reply:ALL I'M SAYING.. USE THIS RECIPE! I make this once a year for thanksgiving and LOVE it! this recipe is simple and yet EXTREAMLY yummy!!



http://www.astray.com/recipes/?show=Pear...





Hope you enjoy it!! (I know I did!)



Jay

Buyhomesinny.net
Reply:No, sorry
Reply:yes ,, i use to make it ,, its very simple and tasty