Recipe: Pear Cake with Sea Salt Caramel Sauce

PEAR CAKE WITH SEA SALT CARAMEL SAUCE

1 1/2 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon pear brandy or unflavored brandy
1/3 cup milk
1 ripe Anjou pear, peeled, cored, and cut into 1/3-inch pieces
1/2 cup raisins
1/2 cup toasted walnuts, chopped
Sea Salt Caramel Sauce (recipe follows)

Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and dust it with flour.

Combine the flour, cinnamon, baking powder and salt in a medium mixing bowl; set aside.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about three minutes. With the mixer on low speed, beat the eggs in, one at a time, scraping down the sides of the bowl after each addition.

Stir the brandy into the butter mixture. Stir in 1/3 of the flour mixture until just incorporated. Stir in half the milk. Repeat, ending with the flour mixture and stirring on low until just combined. Stir in the pear, raisins, and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for about five minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

TO SERVE:
Cut the cake into wedges, and serve with Sea Salt Caramel Sauce on the side.

Store leftover cake in a cake keeper or wrap in plastic and store at room temperature for up to three days.

SEA SALT CARAMEL SAUCE:

3/4 cup sugar
1/2 cup water
1/2 cup plus 2 tablespoons heavy (whipping) cream
5 tablespoons unsalted butter
1 teaspoon fleur de sel or other good-quality sea salt

Combine the sugar and water in a small, heavy saucepan. Bring to a boil. Continue to boil the mixture until it turns a light amber color. Do not stir. If part of the syrup is turning darker than the rest, gently tilt the pan to even out the cooking.

When the syrup is a uniform amber color, stir in the heavy cream with a long-handled wooden spoon. When the bubbling has subsided, remove the pot from the heat and stir in the butter and salt until the butter is melted. Transfer to a large heatproof measuring cup and let cool to warm before using.

Makes 1 (9-inch) cake, 8 servings
Source: Cake Keeper Cakes by Lauren Chattman