Hello lovely people,
I can‘ t believe it is October already! We still have very nice weather so it doesn’t really feel like autumn yet. So far it seems that autumn makes up for the bad summer we had here. We have enjoyed the nice weather a lot and went for some day trips into the Alps for hiking. We took some beautiful pictures so maybe during the week I will give you some impressions if you like 🙂 Yet you can see that slowly the trees are changing color and in the morning it can be quite fresh outside! I just love fall and really looking forward to have cosy nights inside with tea, hot chocolate and a book or good movie… some candles… and there is fall baking! One of my favorite! Of course I love summer baking as well, I am crazy about fresh berries, but nothing beats fall with its depth of flavors. All those nice spices like nutmeg, cinnamon and cardamom appear again on my shelf, fruits like pears, apples and plums are moving back in and baking becomes much more comforting and cakes much more rich than in other seasons. To make a long story short, baking in fall is just a heart warming story
So, today I am sharing a quite exciting recipe with you! I have baked it some weeks ago actually, but with the 5 a Month challenge coming along and me being super busy, I had no time yet to share it with you. Today I finally feel relaxed and inspired to share my Pecan stuffed Pear Cakes with Toffee Sauce! I baked it in individual glasses which makes it perfect as a dessert (everyone gets their own glass and can pour as much sauce over it as they want, how does that sound?), for a picnic or as part of a buffet/sweet table.
I have poached the pears to have them all sweet and soft inside my cakes and stuffed them afterwards with a delicious pecan filling. The cakes are than topped with a toffee sauce to get a moist and sticky mess which you will hopefully love as much we did. I have used jam glasses for baking because they are heat proof, so make sure you use glasses which are suitable for the oven 🙂
The toffee sauce is really super simple and easy, it works every time and is super delicious. You just combine all the ingredients in a pot and let them melt together over medium heat. Once the sauce cools down it will become firmer and you can pour it on top of your cakes. Take as much as you want, the cake itself is rather simple and plain so it can use some gooey sweetness to turn in into something special. I liked the cakes most while still warm with a juicy pear in the middle, but they are also still nice when eaten cold.
I wish you a very nice Sunday and a good start into the new week!
- 50g Sugar
- 3 Tbsp Lemon Juice
- 8 Pears
- Cinnamon Stick
- 150g Pecans
- 1 Tsp Cinnamon
- 60g Honey
- 60g Butter, soft
- 150g Sugar
- 200g Butter, soft
- 2 Eggs
- 185g Flour
- 40g Starch
- 1/2 Tsp Cinnamon
- 1/4 Tsp Cloves
- 1/4 Tsp Cardamon
- 100g Soft Brown Sugar
- 50g Butter
- 75ml Cream
- Peal the pears and remove the core. _If you want you can cut off the top of the core with the stalk attached to add it later on top of the pear again for a pretty look._
- Poach the pears in 1l of hot water with the sugar, lemon juice and the cinnamon stick for about 5 minutes. Drain them.
- While the pears are cooling you can start to prepare the pecan stuffing.
- Use a food processor to cut the pecan very finely, add the soft butter, honey and cinnamon and mix it all together creating a smooth paste.
- Cream together the sugar and the butter until light.
- Sift together the dry ingredients and alternatively add part of the dry ingredients and the eggs until everything is well incorporated and you get a smooth batter.
- Add one tablespoon of batter in the bottom of your clean heatproof glasses. Add the pear on top of and secure it in the batter so that it stays upright.
- Use a small spoon or a piping bag to fill the pears with the pecan filling, if you like add the top of the pear core with the stalk attached and close the opening of the pear.
- Using a piping bag or small spoon, add the rest of the dough on top of the pear, divide the dough evenly between your 8 glasses.
- Bake the cakes for 20-25 minutes in a pre-heated 190°C (170°C Fan) Oven, or until golden and firm to the touch.
- Eat them while still warm, topped with toffee sauce or enjoy cold.
- Add all the ingredients into a saucepan and melt over medium heat
- Once melted, bring to a boil and then simmer for about 5 minutes until it thickens.
- Let it cool down.