Maple-Walnut Pear Cake
An Italian acquaintance once pleaded, “Please—tell your American friends not to bring us any more maple syrup. Basta!” At first, I didn’t quite understand. I mean, who doesn’t love maple syrup? But then I remembered that while we Americans love to douse everything we can with the sticky stuff, Italians take their infamous 30-second breakfast by downing a quick espresso at their corner caffè and never belly up to a stack of pancakes or plate of waffles in the morning. Since I’m not Italian, any gifts of maple syrup are encouraged. And I promise not to save it just for breakfast.
Recipe information
Yield
makes one 9-inch (23-cm) cake; 10 to 12 servings
Ingredients
Topping
Cake
Preparation
Step 1
Preheat the oven to 350°F (175°C).
Step 2
To make the topping, combine the maple syrup and 1/4 cup (60 g) dark or light brown sugar in a 9-inch (23-cm) round cake pan or cast iron skillet. Set the pan directly on the stovetop over low heat until the mixture begins to bubble. Simmer gently for 1 minute, stirring frequently. Remove the pan from the heat.
Step 3
Sprinkle the walnuts evenly over the maple mixture in the cake pan and lightly press them in. Arrange the pear slices over the walnuts in the cake pan in an overlapping pinwheel pattern. Set aside.
Step 4
To make the cake, in a small bowl, whisk together the flour, baking powder, cinnamon, and salt.
Step 5
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar, and 1/4 cup (60 g) light brown sugar on medium speed until the mixture is light and fluffy, 3 to 5 minutes. Add the vanilla and eggs, one at a time, beating until completely incorporated. Gradually mix in half of the flour mixture. Stir in the milk followed by the rest of the flour mixture and mix just until combined.
Step 6
Scrape the batter onto the pears in the cake pan and smooth it into an even layer, being careful not to disturb the arrangement of the pears. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool for about 15 minutes.
Step 7
Run a knife around the sides of the cake to help loosen it from the pan. Invert a serving plate over the pan. Wearing oven mitts, grasp both the pan and the plate and turn them over together. Carefully lift off the pan. Any walnuts that are stuck to the pan can be loosened with a fork and reunited with the cake.
Serving
Step 8
Serve the cake warm with whipped cream (page 239) or your favorite flavor of ice cream.
Storage
Step 9
The cake will keep for 2 days at room temperature, but since it’s best served warm, you can rewarm the cake, wrapped in aluminum foil, in a low oven, or reheat slices in a microwave oven.
tip
Step 10
Here’s a great do-ahead trick: Make the cake, invert it onto a serving platter, and leave the inverted pan over it, which will keep the cake warm for an hour or so until you’re ready to serve.
