Poached Pear Caramel Cake

Yield: 6 servings

This pear olive oil cake with poached pears is a soft, elegant dessert made with fresh pear puree and warm spice. The olive oil creates a moist, tender crumb, while the pears add natural sweetness and depth of flavor. Topped with poached Bosc pears, a drizzle of caramel, and crushed macadamia nuts, this cake delivers a rich combination of texture and flavor. Finished with a layer of cream cheese, it’s a refined yet simple dessert perfect for entertaining or special occasions.

Ingredients

Cake

• 2 cups all-purpose flour
• 1 cup white granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup fresh pear puree
• 2 teaspoons vanilla
• ½ cup olive oil
• 1 tablespoon apple cider vinegar
• 8 ounces cream cheese
• ½ cup crushed macadamia nuts
• Pinch of cardamom
• Pinch of Turbinado sugar
• Caramel Sauce

Poached Pears

• 6 Bosc pears, peeled and with the bottoms cut
• 1 cup brown sugar
• 5 cups of water
• 1 teaspoon cardamom

Directions

Cake

1. Add a fresh pear to the food processor and purée.
2. Set aside.
3. Preheat the oven to 350°F and grease two small cake pans.
4. Add all-purpose flour, white granulated sugar, baking soda, and salt to a mixing bowl.
5. Mix until combined.
6. Add the pear puree, vanilla, oil, and apple cider vinegar, and mix into a batter.
7. Leave at a thick consistency.
8. Divide the batter evenly between the small cake pans and bake for 20-25 minutes.
9. Let the cake cool in the tray for a few minutes, then transfer it to a wire rack to cool before frosting.

Poached Pears

1. In a large pot, combine water and sugar over medium-high heat.
2. Add the lemon juice.
3. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer.
4. Submerge the pears in the simmering liquid, adding more water if necessary to cover them.
5. Simmer the pears for about 30 minutes. You'll know they are ready when you try to insert a knife and feel some resistance.
6. Remove the pot from the heat and cool the pears in the poaching liquid.
7. Once the pears and cake have cooled, spread a generous amount of cream cheese between the two cake layers to help them stick together.
8. Remove the pears from the liquid, drain, and set 3-4 on top of the cake.
9. Drizzle with caramel sauce.
10. Top with crushed macadamias
11. Sprinkle with cardamom and turbinado sugar.
12. Serve.

Recipe created by Azure Farms for Superfresh Growers.