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Pear and Caramel Cake

Poached pear and spiced caramel brown sugar butter cake

Moist and fluffy brown sugar butter cake layers with spiced caramel, caramel buttercream, roasted hazelnuts and tender poached pears. A warm, cozy and stunning pear and caramel layered cake. 

Scale

Ingredients

Brown Sugar Cake

  • 250g Plain flour (2 cups)
  • 200g White sugar (1 cup)
  • 75g Brown sugar (1/3 cup 2 tsp)
  • 2 tsp Baking powder
  • Pinch of salt
  • 115g Unsalted butter (1/2 cup)
  • 40g Vegetable oil (3 tbsp)
  • 2 Eggs
  • 200g Milk (3/4 cup 4 tsp)
  • 1 tbs Vanilla extract

Poached Pears

  • 3 Small pears, Williams or Bosc, peeled and cored
  • 300g Brown sugar (1 1/2 cups)
  • 1 tsp Ground cinnamon
  • 1/4 tsp All spice
  • Water, enough to just cover the pears 

Caramel

  • Poaching liquid from the pears
  • 200ml Thickened cream (3/4 cup 4 tsp)
  • 20g Unsalted butter (1 1/2 tbs)
  • Pinch of salt

Buttercream

  • 160g Caramel, prepared as recipe (5.6oz)
  • 200g Unsalted butter, softened (3/4 cup 2 tbsp)

Assembly

  • Roasted hazelnuts, to decorate

Instructions

Brown Sugar Cake

  1. Preheat the oven to 175C / 350F
  2. Line the bottom of two 6 inch tins with baking paper
  3. Add flour, sugar, brown sugar, baking powder and salt to the bowl of a stand mixer, mix to combine
  4. With the mixer on low add the softened butter a little at a time, mixing until the mixture resembles sand
  5. Add the oil and beat until incorporated
  6. In a small bowl or jug, beat the milk and eggs together
  7. With the stand mixer on low slowly pour the milk/egg into the batter, beat until just combined
  8. Increase the speed to high and beat for 1 minute
  9. Divide the batter between the lined tins
  10. Bake for 30-40 minutes, or until an inserted toothpick comes out clean
  11. Remove and cool completely
  12. Run a thin knife around the edges and invert the pans to remove the cakes
  13. Trim the bottom caramelised layer and level the cakes

Poached pears

  1. In a small pot combine the brown sugar, cinnamon and all spice
  2. Place the pears into the pot and pour enough water to just cover, stir to distribute the brown sugar and spices
  3. Cut a round of baking paper to the diameter of the pot and cut a hole in the centre
  4. Place the baking paper on top of the pears and press down to ensure all the pears are submerged in the liquid
  5. Cook on low for 1 hour, or until pears are tender
  6. Remove pears and set aside

Caramel

  1. Heat the poaching liquid over medium-high heat until reduced by more than half, stirring occasionally (this will take a while but keep an eye on it)
  2. Add the cream, increase heat to high and stir continuously until thickened (this will take anywhere from 3-10 minutes, keep stirring and checking the consistency)
  3. Remove from heat and add the butter and salt, stirring until melted
  4. Cool completely

Buttercream

  1. Place the softened butter in the bowl of a stand mixer and beat on medium until smooth
  2. Add the caramel and beat for 5-10 minutes on medium-high, or until light and fluffy

Assembly

  1. Fill a piping bag fitted with a round tip with half the buttercream
  2. Lay down one layer of cake and spread an even layer of buttercream, then pipe a border along the circumference of the cake 
  3. Fill the centre of the ring with caramel
  4. Top with the other layer of cake
  5. Then top the cake with the remaining buttercream, pears and roasted hazelnuts
  6. Fill a piping bag with the remaining caramel and pipe drips down the cake
  7. Enjoy!

 

Keywords: cake, poached pears, caramel cake, butter cake, reverse creaming method, cinnamon, all spice