I had to decide very quickly on Friday afternoon what dessert I would make and take to our friend's place for dinner. I did not want to waste time shopping or making pastry so this was the best product I could come up with the ingredients on hand - brown sugar, walnuts and a tin of pears. I thought a pudding would suit the cold evening as well then remembered how people enjoyed eating this pudding-like pear cake with caramel sauce all rolled into one last time I made it.
I made it once many years ago but was unable to find the same recipe I found this recipe on the internet at this address. I decided to dot some walnuts throughout the bottom of the cake as well. It smells divine whilst baking all that caramelly goodness. The other thing is that it is quite a big cake and would serve 8 people quite easily. It is also a cake which is quite lovely served warm with ice-cream and cream and extra caramel sauce though I didn't remember about the need for extra caramel sauce till later that night.
Despite the link above I will repeat the recipe here in case that link ever dies.
Pear Caramel Cake
Ingredients 340g unsalted butter 175g brown sugar 4 ripe pears (or one tin of pears) 300g caster sugar 3 eggs 250g plain flour 1½ tsp baking powder 1½ tsp ground mixed spice 250ml milk
Method Melt 170g butter in a heavy based saucepan over low heat. Pour into a prepared 26cm round springform pan. Sprinkle brown sugar over melted butter.
Peel, core and cut pears into thick slices arranging over the base of the pan, slightly overlapping. ( A small tin of pears works very well too)
Beat remaining butter and caster sugar using an electric mixer until light and fluffy. Add eggs one at a time, beating after each addition. Sift flour, baking powder and spices into bowl and fold in.
Fold in milk and mix gently by hand to form a smooth batter. Spread batter over pears being careful not to move any. Bake in a pre-heated 180 C oven for 1 hour. Cool for 10 minutes in pan, invert onto a serving plate and serve immediately.