Cinnamon Pear Cake With Caramel Coffee Sauce Recipe
The cinnamon pear cake with caramel coffee sauce is a fruity and delectable cake baked with bartlett pears. Baked with a batter of flour, eggs, sugar flavored with vanilla and spices, the pear cake is served with a topping of the cooked caramel and coffee sauce.
Ingredients
1 cup all-purpose flour 250 mL
1/2 cup whole wheat flour 125 mL
1 tsp baking soda 5 mL
2 tsp cinnamon 10 mL
1/4 tsp nutmeg l mL
1/4 tsp cardamom l mL
1/3 cup soft margarine 75 mL
1 cup granulated sugar 250 mL
2 eggs
l tsp vanilla 5 mL
3 pears (preferably Bartlett), peeled, seeded and diced 3
Caramel Coffee Sauce:
1 cup granulated sugar 250 mL
1/4 cup cold water 50 mL
3/4 cup coffee 175 mL
Directions
In bowl, combine flours, baking soda, cinnamon, nutmeg and cardamom.
In separate large bowl, cream margarine until light.
Beat in sugar gradually.
Add eggs, beating batter well after each addition.
Add vanilla.
Stir dry ingredients into large bowl of batter, mixing just until combined.
Quickly stir in pears.
Transfer batter to oiled 9-inch/2.5 L square baking dish.
Bake in preheated 350°F/180°C oven for 40 to 45 minutes, or until cake comes away from sides of pan and centre springs back when lightly pressed.
Cool for at least 15 minutes before serving.
Meanwhile, to make sauce, combine sugar and cold water in saucepan.
Bring to boil, stirring, until sugar dissolves.
Brush down any sugar crystals clinging to sides of pan with pastry brush dipped in cold water.
Stop stirring but watch carefully.
Allow sugar to boil and bubble until it turns golden, about 5 minutes.
Remove pan from heat.
Stand back and carefully add coffee.
Stir to combine.
If mixture seems lumpy, return to heat until it melts down a minute or two.
Serve cake with sauce drizzled over top.
In separate large bowl, cream margarine until light.
Beat in sugar gradually.
Add eggs, beating batter well after each addition.
Add vanilla.
Stir dry ingredients into large bowl of batter, mixing just until combined.
Quickly stir in pears.
Transfer batter to oiled 9-inch/2.5 L square baking dish.
Bake in preheated 350°F/180°C oven for 40 to 45 minutes, or until cake comes away from sides of pan and centre springs back when lightly pressed.
Cool for at least 15 minutes before serving.
Meanwhile, to make sauce, combine sugar and cold water in saucepan.
Bring to boil, stirring, until sugar dissolves.
Brush down any sugar crystals clinging to sides of pan with pastry brush dipped in cold water.
Stop stirring but watch carefully.
Allow sugar to boil and bubble until it turns golden, about 5 minutes.
Remove pan from heat.
Stand back and carefully add coffee.
Stir to combine.
If mixture seems lumpy, return to heat until it melts down a minute or two.
Serve cake with sauce drizzled over top.
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