Warm Pear And Walnut Cake With Lemon Custard Sauce
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 large
Egg Yolk1 tbsp
Lemon Peel (grated)1 tsp
Lemon Juice (fresh)1 tsp
Vanilla Extract3 tbsps
Water1.5 cups
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Salt2 large
Egg3 tbsps
Brandy6 tbsps
Walnut (finely chopped, toasted)Directions:
1
Make sauce: Whisk sugar and egg yolks in medium bowl to blend
2
Bring half and half and lemon peel to simmer in heavy medium saucepan
3
Gradually whisk hot half and half mixture into yolk mixture
4
Return to saucepan
5
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)
6
Strain custard into bowl; discard solids
7
Whisk lemon juice and vanilla into custard
8
Chill until cold, about 3 hours
9
(Can be prepared 2 days ahead
10
Cover and keep refrigerated
11
) Whisk sugar and egg yolks in medium bowl to blend
12
Bring half and half and lemon peel to simmer in heavy medium saucepan
13
Gradually whisk hot half and half mixture into yolk mixture
14
Return to saucepan
15
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)
16
Strain custard into bowl; discard solids
17
Whisk lemon juice and vanilla into custard
18
Chill until cold, about 3 hours
19
(Can be prepared 2 days ahead
20
Cover and keep refrigerated
21
) Make topping: Preheat oven to 350°F
22
Butter 9-inch-diameter cake pan with 2-inch-high sides
23
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves
24
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
25
Pour caramel over bottom of prepared pan
26
Overlap pears atop caramel
27
Preheat oven to 350°F
28
Butter 9-inch-diameter cake pan with 2-inch-high sides
29
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves
30
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
31
Pour caramel over bottom of prepared pan
32
Overlap pears atop caramel
33
Make cake: Mix flour, baking powder and salt in medium bowl
34
Using electric mixer, beat sugar and butter in large bowl until creamy
35
Add eggs and lemon peel; beat until light and fluffy
36
Combine milk and brandy in small bowl
37
Mix dry ingredients into batter alternately with milk mixture in 3 additions each
38
Stir in nuts
39
Pour batter atop pears in pan
40
Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour
41
Cool in pan 5 minutes
42
Run small knife around edges of pan to loosen cake
43
Place platter over cake and invert onto platter
44
Let stand 1 minute
45
Remove pan
46
Serve cake warm with cold sauce
47
Mix flour, baking powder and salt in medium bowl
48
Using electric mixer, beat sugar and butter in large bowl until creamy
49
Add eggs and lemon peel; beat until light and fluffy
50
Combine milk and brandy in small bowl
51
Mix dry ingredients into batter alternately with milk mixture in 3 additions each
52
Stir in nuts
53
Pour batter atop pears in pan
54
Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour
55
Cool in pan 5 minutes
56
Run small knife around edges of pan to loosen cake
57
Place platter over cake and invert onto platter
58
Let stand 1 minute
59
Remove pan
60
Serve cake warm with cold sauce