Pear-Hazelnut Cake
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5ripe pears
- Juice of 1 lemon
- ¾cup flour
- ¾teaspoon baking powder
- ½teaspoon salt
- ¾cup finely ground hazelnuts or walnuts
- 14tablespoons sweet butter, at room temperature
- 1¼cups sugar
- 3large eggs
- 1teaspoon vanilla extract
Nutritional analysis per serving (10 servings)
386 calories; 21 grams fat; 11 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 35 grams sugars; 4 grams protein; 169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a 10-inch springform cake pan.
- Step 2
Peel, core and slice the pears. Toss them with the juice of one-half lemon and set aside.
- Step 3
Sift the flour, baking powder and salt together. Stir in the nuts. Set aside.
- Step 4
Cream 12 tablespoons of the butter with one cup of the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the flour and nut mixture, then the remaining lemon juice and the vanilla. Spread the batter in the pan.
- Step 5
Arrange the pear slices, overlapping, on the surface of the batter in a pattern. Sprinkle them with all but one tablespoon of the remaining sugar and dot with the remaining butter. Place the cake in the oven and bake until it is golden brown, the top springs back when lightly touched and a cake tester comes out clean, about 70 minutes.
- Step 6
Allow to cool at least 30 minutes before removing the sides of the pan. Sprinkle with the remaining tablespoon of sugar. Serve at once or when completely cooled.
Private Notes
Comments
What a lovely recipe this is! It's a bit like a nutty sponge-cake meets tarte tatin. I added a bit of pear liqueur and hazelnut liqueur to the batter, and then topped it with whipped cream spiked with the same liqueurs: yum! PS - and it is fine to eat at room temperature, though I'm sure it is at its best just cooled....
This is excellent. Really easy to make and very classy. I ended up using probably 3 anjou pears for the topping, which seems perfect. Enjoyed with some handmade spiced whipped cream. And later while sitting on the ski lift in single digit temps--even better!
WHY have so few made this? The hazelnut/pear combo had to be a winner, and it was absolutely delectable. My one gripe is the "5 pears". Small, medium, large, humongous? I thought mine were large, so only prepared 4. Even so, this became almost a compote with some nice flavorful crumbs in between. PLEASE give us more accurate quantities! I ended up with practically 2 tiers of pear slices, plus a row all around the edge, the first tier pressed into the batter. But exquisite it was.
Loved this so much! I used a 9" springform since I didn't own a 10" and it was still fine.