Pear Cake with Crunchy Pecan Topping

Pear Cake with Crunchy Pecan Topping Recipe

55 Minutes
Serves: 6
A sweet crumbly cake made with pecans and pears and flavoured with lemon and vanilla The cake is topped with crunchy pecan caramel with a lightly glazed with honey

Recipe Ingreds

Cake

  • 0.5 tsp bicarbonate of soda
  • 175 grams butter
  • 2 whole egg
  • 1 whole lemon
  • 50 grams pecans
  • 150 ml sour cream
  • 150 grams light brown sugar
  • 1 tsp vanilla extract
  • 2 whole pears
  • 225 grams self raising flour

Topping

  • 50 grams butter
  • 60 ml double cream
  • 3 tbsp honey
  • 85 grams pecans
  • 50 grams light brown sugar

Cream

  • 150 ml double cream

Recipe with pictures Steps

Step 1

  • using a small amount of the butter, grease the cake tin. cut out a circle of grease proof paper the same size as the tin place in the tin. Cut a strip of paper to line the sides of the tin.
  • zest the lemon(s)
  • squeeze the lemon(s) .

Step 2

  • add the eggs to a small bowl and beat
  • place the pecans into the food processor
  • grind the pecans to a coarse powder
  • sieve the flour into a bowl
  • set the oven to 180C 350F or gas mark 4

Step 3

  • place the butter and sugar into the food mixer
  • beat the butter and sugar mixture till pale and fluffy
  • add the egg(s) into the butter and sugar mixture
  • mix 1/3 of the flour into the mixture

Step 4

  • add the vanilla extract to the cake mixture
  • add the bicarbonate of soda
  • mix 1/3 of the flour into the mixture

Step 5

  • add the sour cream to the cake mixture
  • and the ground pecans
  • add the lemon zest
  • mix 1/3 of the flour into the mixture

Step 6

  • peel core and slice the pears
  • toss in the lemon juice

Step 7

  • spoon half the cake mixture into the cake tin
  • lay the pear slices on top of the cake mixture in the cake tin
  • add the remaining cake mixture
  • bake for 35 mins
  • cake is ready when it start to come away from the sides
  • remove from the oven

Step 8

  • to make the topping
  • chop the pecans
  • melt the butter in a small pan
  • add the sugar, cream and chopped pecans to the pan
  • stir till sugar has melted
  • set a side to cool a little

Step 9

  • remove the cake from the oven
  • add the topping to the cake
  • return to the oven
  • cook for 20 mins or until the topping is golden brown
  • remove the cake from the oven
  • put the honey in a bowl and warm slightly
  • using the pastry brush coat the cake with honey

Step 10

  • whip the cream to form soft peaks

Step 11

  • with the whipped cream
  • serve a slice of cake

Recipe Utensils

  • 1 bowl
  • 1 cake tin (9 inch/23 cms)
  • 1 chopping board
  • 1 food mixer
  • 1 food processor
  • 1 grater
  • 1 grease proof paper
  • 1 hand mixer
  • 2 large knife
  • 1 lemon squeezer
  • 1 medium bowl
  • 1 pastry brush
  • 1 sieve
  • 2 small bowl
  • 1 small pan

More recipes you might like: Desserts

About our pear and pecan cake recipe

This delicious cake is from the book Sweets by Levi Roots with a few slight adjustments . The cake is a light sponge made with ground pecans and flavoured with lemon and vanilla, The sponge is layered with pears, and topped with a pecan caramel. The cake is finished with a honey glaze. The cake is served with whipped cream.


 

Find Delicious Recipes Quickly and Easily

The Virtual HomeCook app will find recipes you love and automatically put them into your own personalised monthly menu plan and shopping list! If you love to socialise it has a fantastic dinner party planner with a shopping list too! Find out more