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This old-fashioned, moist cake, jazzed up with vanilla bean and roasted pears, takes on even more flavor if you start the pears a day ahead so they can steep in their syrup. The recipe comes from Romney Steele, author of Plum Gorgeous.

Romney Steele
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
4 hrs 15 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Butter and flour a 9-in. tube pan* or 10- to 11-cup nonstick Bundt pan, knocking out excess flour.

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  • Make topping: Combine brown sugar, walnuts, and cinnamon in a small bowl. Slice pears lengthwise 1/3 in. thick if using tube pan or chop if using Bundt pan.

  • Make cake: Beat butter and granulated sugar with a mixer until fluffy. Add eggs one at a time, mixing well and scraping inside of bowl after each addition. Scrape seeds from vanilla bean and add to bowl (save pod for another use). Add syrup and sour cream; beat to combine.

  • Combine dry ingredients. Add to batter and beat on low speed until blended; batter will be thick.

  • Sprinkle half the nut mixture in pan, then arrange half the pears on top. Spoon half the batter over pears and spread evenly. Repeat layers. Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes for a tube pan, 45 minutes for a Bundt pan.

  • Let cool in pan on a rack about 45 minutes. Loosen cake from sides of pan with a small, slender spatula and invert onto a plate. If any toppings stick in pan, loosen with spatula and replace on cake.

  • *You can order a 9-in. tube pan ($18) from amazon.com.

  • Make ahead: Up to 1 day, chilled; set on a baking sheet, wrap in foil, and rewarm in a 350° oven about 15 minutes.

  • Note: Nutritional analysis is per serving.

Source

Plum Gorgeous

Nutrition Facts

491 calories; calories from fat 49%; protein 7.7g; fat 27g; saturated fat 13g; carbohydrates 58g; fiber 3.8g; sodium 483mg; cholesterol 105mg.
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