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Pretty Foods Always Taste Better

Posted by on January 18 2011 in Desserts, Featured, Recipe

Caramel Pear Torte

You know how people go through with phases with books, movies, boyfriends, girlfriends and such? Well I’m going through a comfort food phase, so if anyone knows of how to make cake in a crock pot, let me know.

For now my latest comfort dessert is this rustic caramel pear torte. I’ll admit it does take an extra ten minutes to arrange the pear slices in the circular pattern. But to save some time you can always just throw the sliced pears in the bottom of the pan then pour the batter over it. The torte will taste the same either way — although as we all know, pretty foods always taste better.

Caramel Pear Torte

Caramel Sauce

· 1 cup sugar
· 1/3 cup heavy cream

Cake

· 4 bosc pears, peeled, cored and thinly sliced
· 1/3 cup sour cream
· ¼ teaspoon baking soda
· ¼ cup almond meal
· 1½ cup flour
· 1 ½ teaspoon baking powder
· ¼ teaspoon ground ginger
· ½ teaspoon cinnamon
· ½ cup light brown sugar
· ¼ cup granulated sugar
· 2 large eggs
· ½ cup butter, melted and cooled

Instructions:

1. Starting on the outer edge of the cake pan, place pear slices in a circle with each one just overlapping. Trim edge of pear as needed to fit pan and continue towards the middle until the bottom of the pan is covered.

2. To make the caramel sauce: Place sugar in a heavy saucepan over medium low heat. As the sugar heats up, the edges and bottoms will melt first. Using the handle of the pan, swirl and tilt it to promote further melting. Once the sugar has turned deep amber (385 degrees F) slowly whisk in the heavy cream. The mixture will violently bubble but will subside quickly as you whisk. Turn off stove and remove pan from heat. Immediately pour caramel sauce over pears.

3. Place sour cream and baking soda in a bowl and mix to combine; set aside. In separate bowl sift almond meal, flour, baking powder, ginger and cinnamon; set aside.

4. Whisk brown and white sugar with eggs until thick. Slowly add in melted butter, and whisk to combine. Change out whisk for a sturdy spatula or wooden spoon and fold in sour cream mixture until combined. Add in flour mixture and fold to combine. Pour batter over pears and caramel sauce. Smooth out batter to an even layer. Bake for about 35-45 minutes or until inserted toothpick or cake tester comes out clean. Invert the torte onto a plate and cool on a rack.

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13 Responses leave one →
  1. January 18, 2011

    This is super pretty, indeed! I love caramel and pear and can’t wait to try this cake :) .

  2. January 19, 2011

    This sounds delicious!! I just had 5 pounds of pears from Harry & David…….but we ate them all! lol……maybe next time!

  3. January 19, 2011

    Not only is it beautiful.. I LOVE the commentary! YES, you are right!!! Pretty foods DO taste better, and this just happens to be gorgeous!!! Fabulous as always Naomi… I want to see moremoremore!!!!

  4. January 19, 2011

    I’ve had a hankering for pears, and I’m addicted to caramel. Thanks for feeding my need/obsession!

  5. January 19, 2011

    YUM!!

    This looks amazing :)

  6. January 19, 2011

    Pretty foods do taste better and your food is *always* pretty. YUM.

  7. Brian permalink
    January 19, 2011

    Any notes on what size cake pan or oven temp work best?

  8. Sweet Fiend permalink*
    January 19, 2011

    Hi Brian,

    Whoops. . . . pan size, 9inches and temperatue, 350 degrees F.

    Happy Baking!

  9. lucy permalink
    January 20, 2011

    Hi, the torte looks amazing! What size cake pan?

  10. January 20, 2011

    Pretty food does taste better, and this looks lovely!

  11. January 20, 2011

    What a lovely recipe! You can’t go wrong with caramel.

  12. January 21, 2011

    Hee-hee, I hope not. ’cause my food isn’t what I would call pretty. I like to think it has personality. lol

    Happy Friday, Naomi!

    Oh,and yes, there are slow cooker cake recipes. Check out myrecipes.com.
    ~ingrid

  13. January 23, 2011

    What a beautiful torte!

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