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19 Jun 2003

Walnut Cake with Sauteed Pears and Cinnamon Cream

Walnut Cake with Sauteed Pears and Cinnamon Cream recipesWalnut Cake with Sauteed Pears and Cinnamon Cream   ingredientsWalnut Cake with Sauteed Pears and Cinnamon Cream  healthy recipesGoogle
Categories: Everyday Recipes
Author: Admin

Walnut Cake with Sauteed Pears and Cinnamon Cream

Walnut Cake with Sauteed Pears and Cinnamon Cream

CAKE :

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
1 cup sugar
2 large eggs, at room temperature, separated
1/2 cup milk
1 cup chopped walnuts
1 teaspoon pure vanilla extract

SAUTEED PEARS :

2 tablespoons unsalted butter
6 small Bosc pears, cored, peeled and cut into 1/4-inch pieces
2 tablespoons brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons fresh lemon juice

CREAM :

1 cup heavy cream
1 tablespoons sugar
1 teaspoon ground cinnamon

1. Preheat the oven to 350F. Lightly butter and flour a 9-inch round
cake pan and tap out the excess flour.
2. To prepare the cake, in a bowl, combine the flour, baking powder
and salt and whisk 8 to 10 times until well mixed.
3. 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.
4. 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 on 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.
5. To prepare the pears, in a saute pan or skillet, melt the butter
over medium-high heat and cook the pears, stirring, for about 5
minutes, or just until softened. Sprinkle with the sugar. Add the
cinnamon, nutmeg and lemon juice and mix well. Cover to keep warm.
6. 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 continue whipping until the cream is the desired
consistency.
Serve the cake topped with the pears and cream.
**************************************
From Emeril Lagasse

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satueed cinnamon pears walnut cake with sauteed pears and cinnamon cream

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