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Caramel Pear Pudding Cake

Author: Susan Reid

Caramel Pear Pudding Cake Recipe

This lightly spiced cake is filled with pears and pecans, and baked on top of a butterscotch sauce.

At a glance

Prep
Bake
Yield
8 servings
Nutrition information

Ingredients

Choose your measure:

Cake

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • dash of ground cloves
  • 1/2 cup milk
  • 2 cups peeled, cored, and diced pears
  • 1 cup chopped pecans

Pudding

  • 1 cup brown sugar
  • 2 tablespoons cornstarch
  • pinch of salt
  • 1/4 cup unsalted butter
  • 1 1/4 cups hot water

Instructions

  1. Preheat the oven to 375°F. Lightly butter a 9" square pan, or eight 8-ounce ramekins. Arrange some of the sliced pears in the bottom in a pleasing pattern.
  2. For the cake: in a medium-sized bowl, mix together the flour, sugar, baking powder, cinnamon, salt, and cloves. Add the milk, and beat until smooth. Stir in the remaining (diced) pears and pecans.
  3. For the pudding: Mix the brown sugar, cornstarch, and salt together. Heat the water and butter together just until the butter melts; gradually stir this into the brown sugar mixture.
  4. Pour the batter into the prepared pan, and carefully pour the pudding mixture over it. If using ramekins, place them on a parchment-lined baking sheet. Scoop 1/4 cup of batter into each, then divide the pudding mixture over each ramekin.
  5. Bake for 40 to 45 minutes for a 9" pan, or 30 to 33 minutes for ramekins, until the tops are firm. Remove from the oven and cool for 5 to 10 minutes before serving warm.

Nutrition Information

  • Serving Size 152g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 278
  • Calories from Fat 54
  • Total Fat 6g
  • Saturated Fat 4g
  • Trans Fat og
  • Cholesterol 16mg
  • Sodium 251mg
  • Total Carbohydrate 57g
  • Dietary Fiber 2g
  • Sugars 40g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.