Holiday Pear-and-Walnut Spice Cake
Serves 6 | with Quick Maple Cream- Wheat
- Milk
- Egg
- Pecans
- Fish
- Sesame
- Mustard
- Sulphites
- Egg
- Tree nuts
- Crustaceans
- Gluten
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Milk
- Triticale
This super-moist spiced cake with tender pears is the perfect way to end a festive meal. The best part is the maple cream drizzled over top! Ingredients: Vanilla cake mix (sugar, enriched wheat flour, modified corn starch, milk ingredients, salt, wheat starch, canola oil, sodium acid pyrophosphate, sodium bicarbonate, cellulose gum, monocalcium phosphate) (milk, wheat) • Pear • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Brown sugar (cane sugar, molasses) • Maple syrup • Unsalted butter (cream) (milk) • Grade A egg • Pecans • Pumpkin pie spice mix (spices) • Cornstarch.
Ingredients
400 g
Vanilla Baking Mix
(Contains: Wheat, Milk May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Gluten, Peanuts, Soy)
1 unit(s)
Pear
1 unit(s)
Egg
(Contains: Egg)
4 g
Warming Spice Blend
(May contain traces of: Sesame, Mustard, Sulphites, Tree nuts, Peanuts, Soy, Wheat, Milk)
113 mL
Cream
(Contains: Milk)
4 tbsp
Maple Syrup
2.25 g
Cornstarch
(May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Peanuts, Soy, Wheat, Milk, Triticale)
½ cup
Brown Sugar
(May contain traces of: Fish, Sesame, Mustard, Sulphites, Egg, Tree nuts, Crustaceans, Peanuts, Soy, Wheat, Milk)
56.5 g
Unsalted Butter
(Contains: Milk)
28 g
Pecans
(Contains: Pecans May contain traces of: Sesame, Mustard, Sulphites, Egg, Tree nuts, Gluten, Peanuts, Soy, Milk)
Not included in your delivery
⅓ cup
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Grease the base and sides of an 8x8-inch (9x13-inch for 4 ppl) metal baking dish with 1 tsp (2 tsp) softened butter. Then, line the base and sides with parchment paper, leaving a 2-inch overhang on all sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
- Core, then cut pear into 1/4-inch slices.
- Melt remaining butter in a medium microwavable bowl, or in a medium pot over low heat.
- Add brown sugar and 1/4 tsp (1/2 tsp) salt to the bowl, then stir to combine.
- Arrange pears in a single layer on the bottom of the prepared baking dish.
- Pour butter-brown sugar mixture over pears.
- Sprinkle pecans over top.
- Set aside.
- Add egg, 1/3 cup (2/3 cup) oil, 1/2 cup (1 cup) water to a large bowl, then whisk to combine.
- Add vanilla baking mix and pumpkin pie spice mix, then whisk until batter is smooth.
- Gently pour cake batter over pear mixture in baking dish.
- Bake in the middle of the oven until a toothpick inserted into the centre of the cake comes out mostly clean, 30-35 min.
- Remove baking dish from oven and transfer to a wire rack to cool.
- Off heat, add cream, maple syrup and 1/2 tsp (1 tsp) cornstarch to a small pot, then whisk to combine.
- Heat pot over medium. Bring to a simmer, stirring constantly.
- Once simmering, reduce heat to medium. Cook, stirring constantly, until sauce thickens slightly, 3-6 min.
- Remove from heat.
- Season with 1/8 tsp (1/4 tsp) salt. Stir to combine.
- Once cake has fully cooled, place a plate upside-down over the cake.
- Flip the pan. Set the plate with overturned cake down on a surface, then remove pan. Lift parchment paper and discard.
- Serve maple cream on the side.
