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Walnut Cake with Sauteed Pears and Cinnamon Cream Recipe

Walnut Cake with Sauteed Pears and Cinnamon Cream Recipe

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Walnut Cake with Sauteed Pears and Cinnamon Cream

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Ingredients

Count

Nutrition

628

Calories

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Ingredients:

Serving

1 1/4 cups unbleached all-purpose flour
1 tsp baking powder
pinch of salt
1/2 cup (1 stick) unsalted butter, at room temperature , cut into pieces
1 cup sugar
2 large eggs, at room temperature, separated
1/2 cup milk
1 cup chopped walnuts
1 tsp pure vanilla extract
2 tbsp unsalted butter
6 small bosc pears, cored, peeled and cut into 1/4-inch pieces
2 tbsp brown sugar
1 tbsp ground cinnamon
1 tsp ground nutmeg
2 tbsp fresh lemon juice
1 cup heavy cream
1 tbsp sugar
1 tsp ground cinnamon

Directions:

Preheat the oven to 350°F. Lightly butter and flour a 9-inch round cake pan and tap out the excess flour.
To prepare the cake, in a bowl, combine the flour, baking powder and salt and whisk 8 to 10 times until well mixed.
Using an electric mixer set on medium-high speed, cream the butter and sugar. Add the egg yolks and beat until smooth. Add the dry ingredients in 3 or 4 batches, alternating with the milk and ending with the dry ingredients. Stir well and fold in the nuts and vanilla.
Using an electric mixer set on medium-high speed, beat the egg whites until they hold stiff peaks. Fold the whites into the batter just until mixed. Spread the batter in the cake pan. Bake in the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
To prepare the pears, in a sauté pan or skillet, melt the butter over medium-high heat and cook the pears, stirring, for about 5 minutes, or just until softened. Sprinkle with the sugar. Add the cinnamon, nutmeg and lemon juice and mix well. Cover to keep warm.
To make the cream, using an electric mixer set on medium-high speed, whip the cream and sugar until the cream is thick but not dry. Add the cinnamon and continue whipping until the cream is the desired consistency. Serve the cake topped with the pears and cream.
Sunday Dinner by Barbara Scott-Goodman and Mary Goodbody.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	628.41 Kcal (2631 kJ)
Calories from fat	299.07 Kcal
		% Daily Value*
Total Fat	33.23g	51%
Cholesterol	120.23mg	40%
Sodium	60.84mg	3%
Potassium	312.91mg	7%
Total Carbs	75.5g	25%
Sugars	25.56g	102%
Dietary Fiber	7.25g	29%
Protein	12.02g	24%
Vitamin C	8.7mg	14%
Vitamin A	0.1mg	5%
Iron	2.5mg	14%
Calcium	144.6mg	14%

Amount Per 100 g
Calories	197.91 Kcal (829 kJ)
Calories from fat	94.19 Kcal
		% Daily Value*
Total Fat	10.47g	51%
Cholesterol	37.87mg	40%
Sodium	19.16mg	3%
Potassium	98.55mg	7%
Total Carbs	23.78g	25%
Sugars	8.05g	102%
Dietary Fiber	2.28g	29%
Protein	3.78g	24%
Vitamin C	2.7mg	14%
Iron	0.8mg	14%
Calcium	45.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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