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Apple and Pear Cake
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Caramel Apple and Pear Cake

Course: Desserts
Author: Zoë François

Ingredients

  • 1 1/2 cups vegetable oil
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla
  • 2 tablespoons Calvados (apple brandy) or Brandy
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg (1/4 teaspoon if freshly ground)
  • 1/2 teaspoon salt
  • 4 cups peeled, cored and diced apples (Beacon, Haralson, Granny Smith or other tart variety)
  • 1 cup chopped nuts (optional) – my eldest son is in a non-nut eating phase and so I left them out.
  • 1 bosc pear, peeled, cored and thinly sliced
  • sugar for sprinkling on pan

Caramel Glaze

  • 3 tablespoons unsalted butter
  • 6 tablespoons brown sugar
  • 2 teaspoons honey
  • 2 tablespoons Calvados
  • 2 tablespoons heavy cream

Instructions

  • Prepare a tube pan with a parchment round. Grease the pan and the paper and then sprinkle with sugar. Set aside. Preheat oven to 325°F.
  • Fan the sliced pears around the bottom of the pan.
  • Whisk together the flours, baking soda, cinnamon, nutmeg and salt in a bowl, set aside. In a stand mixer combine the oil, sugars, vanilla, Calvados and eggs. Add the dry ingredients and mix until well combined. Add the apples and nuts. Pour into the prepared pan, over the pears.
  • Bake for about 1 hour and 25 minutes in the center of the oven, until a tester comes out clean. Allow the cake to cool for about 20 minutes before removing from the pan.
  • Carefully invert the cake onto a cake plate. Use one that has a slight lip to it to catch the caramel sauce.
  • In a small sauce pot combine all the ingredients for the caramel and bring to a gentle boil for 2-3 minutes. Allow the glaze to cool slightly, to thicken it, and pour over the top of the cake.
  • Serve with ice cream, a dollop of whipped cream or a cup of coffee.