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Warm Pear and Walnut Cake with Lemon Custard Sauce Recipe

Warm Pear and Walnut Cake with Lemon Custard Sauce Recipe

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Warm Pear and Walnut Cake with Lemon Custard Sauce

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Ingredients

Count

Nutrition

384

Calories

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Ingredients:

Serving

1/4 cup sugar
2 large egg yolks
1 cup half and half
2 tbsp grated lemon peel
1/2 tsp fresh lemon juice
1/4 tsp vanilla extract
3/4 cup sugar
3 tbsp water
2 large anjou pears, peeled, cored, cut into thin wedges
1 1/2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
1 cup plus 2 tbsp sugar
1/2 cup (1 stick) plus 1 tbsp unsalted butter, room temperature
2 large eggs
1 tbsp grated lemon peel
6 tbsp milk ( do not use low-fat or nonfat)
3 tbsp brandy
6 tbsp finely chopped walnuts, toasted

Directions:

Make sauce: Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
Make topping: Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with wet pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.
Make cake: Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.
Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	383.93 Kcal (1607 kJ)
Calories from fat	139.83 Kcal
		% Daily Value*
Total Fat	15.54g	24%
Cholesterol	119.61mg	40%
Sodium	129.37mg	5%
Potassium	343.48mg	7%
Total Carbs	51.71g	17%
Sugars	30.15g	121%
Dietary Fiber	1.4g	6%
Protein	8.37g	17%
Vitamin C	3.4mg	6%
Vitamin A	0.1mg	2%
Iron	1.1mg	6%
Calcium	153.8mg	15%

Amount Per 100 g
Calories	257.75 Kcal (1079 kJ)
Calories from fat	93.87 Kcal
		% Daily Value*
Total Fat	10.43g	24%
Cholesterol	80.3mg	40%
Sodium	86.85mg	5%
Potassium	230.59mg	7%
Total Carbs	34.72g	17%
Sugars	20.24g	121%
Dietary Fiber	0.94g	6%
Protein	5.62g	17%
Vitamin C	2.3mg	6%
Iron	0.7mg	6%
Calcium	103.2mg	15%

* 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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