Tis the Season Walnut Pear Cake with Spiced Whipped Cream
Servings: 8
Ingredients:
The Cake:
1 1/4 cups all-purpose flour (unbleached)
1 teaspoon baking powder
1/8 teaspoon salt
1 stick Organic Valley Cultured Butter (cut into pieces)
1 cup sugar
2 large Organic Valley Grade A Large Brown Eggs (separated)
1/2 cup Organic Valley Whole Milk
1 cup walnuts (chopped)
1 teaspoon vanilla extract
The Pears:
2 tablespoons Organic Valley European-style Cultured Butter
7 small pears (peeled and chopped)
1 tablespoon brown sugar
1 tablespoon cinnamon (ground)
1/2 teaspoon nutmeg (ground)
1/2 teaspoon allspice (ground)
2 tablespoons fresh lemon juice
The Spiced Whipped Cream:
1 cup Organic Valley Heavy Whipping Cream
1 tablespoon sugar
1 teaspoon cinnamon
1/8 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F. Lightly butter and flour a 9-inch round cake pan and tap out the excess flour.
To prepare the cake, in a bowl, combine the flour, baking powder and salt and whisk until well mixed.
Using an electric mixer set on medium-high speed, cream the butter and sugar. Add the egg yolks and beat until smooth. Add the dry ingredients in 3 or 4 batches, alternating with the milk and ending with the dry ingredients. Stir well and fold in the nuts and vanilla.
Using an electric mixer set on medium-high speed, beat the egg whites until they hold stiff peaks. Fold the whites into the batter just until mixed. Spread the batter in the cake pan. Bake in the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
To prepare the pears: In a skillet, melt the butter over medium heat and cook the pears, stirring, for about 5 minutes, or just until softened. Sprinkle with the sugar. Add the cinnamon, nutmeg, allspice and lemon juice and mix well. Cover to keep warm.
To make the cream: using an electric mixer set on medium-high speed, whip the cream and sugar until the cream is thick but not dry. Add the cinnamon and vanilla extract, and continue whipping until the cream is the desired consistency. Serve the cake topped with the pears and cream.
Nutrition Info:
Per Serving (excluding unknown items): 556 Calories; 28g Fat (45.0% calories from fat); 9g Protein; 69g Carbohydrate; 5g Dietary Fiber; 117mg Cholesterol; 178mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.
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Customer Comments:
Customer rating:
Delicious! I didn't have european style cultered butter, so i used uncultered butter. It's not a very sweet cake, so if u want sweet, just add more sugar.