William Sonoma Warm Pear Cake with Walnut Caramel Topping
Indulge in the decadence of the William Sonoma Warm Pear Cake with Walnut Caramel Topping—a dessert that blends the cozy flavors of spiced pears with an irresistible nutty caramel drizzle. This moist cake is infused with cinnamon and nutmeg, folded with juicy ripe pears, and baked to golden perfection. The pièce de résistance is the rich walnut caramel topping, made from buttery brown sugar and cream, adding a luscious finish. Perfect for fall gatherings or as a show-stopping holiday dessert, this pear cake is best served warm, letting the flavors shine. Easy to prepare yet elegantly delicious, it’s a crowd-pleaser that will have everyone asking for seconds. Keywords: warm pear cake, walnut caramel topping, spiced pear dessert, fall dessert recipe, William Sonoma cake.
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Recipe Information
Ingredients
- 8 tablespoons Unsalted butter, softened
- 200 grams Granulated sugar
- 50 grams Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 190 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 120 milliliters Whole milk
- 3 cups Ripe pears, peeled, cored, and diced
- 100 grams Chopped walnuts
- 180 milliliters Heavy cream
- 4 tablespoons Unsalted butter for caramel topping
- 100 grams Brown sugar for caramel topping
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, cream together 8 tablespoons of softened butter, granulated sugar, and 50 grams of brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a medium bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Fold in the diced pears gently, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool slightly in the pan before transferring to a serving plate.
While the cake cools, prepare the walnut caramel topping. In a medium saucepan, melt 4 tablespoons of butter over medium heat.
Stir in 100 grams of brown sugar and cook until dissolved and bubbly, about 2-3 minutes.
Reduce the heat to low and carefully whisk in the heavy cream. Simmer for another 2-3 minutes until the mixture thickens slightly.
Stir in the chopped walnuts and remove from heat. Let the caramel cool slightly before pouring it over the warm cake.
Serve the cake warm with a drizzle of extra caramel sauce if desired. Enjoy!
Nutrition Facts
Calories |
5182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.3 g | 362% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 626.7 g | 228% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 426.2 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 554 mg | 43% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2036 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
