INGREDIENTS
Poached Pears:
- 3 cups water
- 1 cup honey
- 2 Tbsp lemon juice
- 1 cinnamon stick
- 4 pears small, peeled
Pear & Walnut Cake:
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 3 large eggs room temperature
- 1 1/2 tsp vanilla
- 1 cup buttermilk room temperature
- 1 cup chopped walnuts toasted
- 2 cups shredded pears approx. 2 pears, peeled, cored, and coarse shredded
Honey Swiss Meringue Buttercream:
- 4 large egg whites
- 1 cups granulated sugar
- 1 1/2 cups unsalted butter room temperature
- 1/4 cup honey
INSTRUCTIONS
Poached Pears (optional):
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**NOTE** Do a day in advance.
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Place honey, water, lemon juice, and cinnamon into a medium pot (big enough to hold the pears so they will be covered). Bring to a boil over med-high.
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Add pears and simmer over medium until tender, turning occasionally (approx 20-30 mins depending on how firm your pears are – insert a sharp knife to test). Do not overcook!
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Gently remove pears with a slotted spoon and place them into a medium bowl, cover with the honey syrup (so pears will be covered). Cool completely then place in the fridge to chill overnight.
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The next day, if desired, place the honey syrup into a medium pot and simmer over medium heat (10-15mins) to reduce. You can drizzle this over the pears or over the cut slices of cake. *
Pear and Walnut Cake:
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Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment.
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In a medium bowl, whisk flour, baking powder, cinnamon, and salt until well combined. Set aside.
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Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
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Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
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Gently fold in walnuts and shredded pears. Spread evenly between the two pans.
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Bake for 50-55mins or until a toothpick inserted into the center comes out mostly clean.
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Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Honey Swiss Meringue Buttercream:
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Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
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Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
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Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
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Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
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Add honey and whip until smooth.
Assembly:
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Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
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Frost the top and sides of the cake in a rustic manner. If desired, add toasted walnuts along the bottom and top, and place poached pears on top. Secure pears in place with toothpicks and drizzle with poaching syrup.