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Not only is this Pear Poppy Seed Cake with Caramel Sauce a cinch to make, but it also serves an army. However, the best part of this fabulous cake is the pears. Beautiful, fragrant pears wrapped in a soft poppy seed-studded cake. They manage to stayscrisp and juicy even after baking.
I found this recipe in a German cooking magazine years ago. It’s been bookmarked and passed over forever. I am delighted now that I took the time to tweak the recipe to test it out. It got rave reviews from my guests. I cannot believe I waited so long to make this beautiful and delicious Pear Poppy Seed Cake.
this cake features Anjou pears. However, use any type you like. Just make sure they are firm and not too ripe or mushy.
A perfect finish for this Pear Poppy Seed Cake is to drizzle homemade caramel sauce over the top. To save time, by all means, use store-bought caramel sauce. Especially if you are short on time. However, this cake recipe has plenty of moisture and flavor without adding any sauce at all. Regardless, the caramel sauce adds another layer of fall-inspired flavor.
This is a great “Make-Ahead Recipe:
This is yet another great Thanksgiving dessert idea. Especially since it yields 20 pieces. Also, you can make this cake up to a day ahead. Just make sure you save adding the caramel drizzle just before serving it to your guests.
To save more time, make the caramel sauce in the weeks ahead. Let it cool and store it in a tightly lidded jar. Then, it keeps forever in the refrigerator. Zap it in the microwave for a couple of seconds to warm it up. I’m all about make-ahead ideas when it comes to preparing Thanksgiving dinner. I like to have at least half the menu items made on the days before the big day. You do not want to spend your entire day in the kitchen unable to interact with your guests.
Pear Poppy Seed Cake with Caramel Sauce
Prep Time 30 minutes
Servings 20
Ingredients
Cake:
- 2+1/2 lbs pears
- 2 tablespoons plus 5 tablespoons lemon juice divided
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1+1/2 cups unsalted butter
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup poppy seeds
- 5 eggs
- 1/2 cup milk
- 1/3 cup caramel sauce
Caramel Sauce:
- 1 cup firmly packed dark brown sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
Instructions
Cake:
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Peel the pears, halve them, and cut out the cores. Cut each half vertically into slices.
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Transfer the slices to a bowl. Coat with lemon juice. Set aside.
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Preheat the oven to 350F.
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Grease a 12 X 15 baking sheet.
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Whisk together the flour, baking powder, and salt. Set aside.
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Beat butter and sugar together. Add the vanilla, and lemon zest and beat until creamy.
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Beat in the poppy seeds.
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Add the eggs one at a time. Make sure each one is incorporated before adding the next.
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Whisk together the remaining lemon juice with the milk.
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Starting with the dry ingredients, add it in thirds to the butter mixture alternating with the milk.
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Spread the cake batter out on the prepared pan.
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Gently push the pear slices into the top of the batter, spreading them evenly over the top of the cake. Make a pattern, if you like.
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Bake for 25 minutes.
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Let the cake cool for 10 minutes while you make the caramel sauce.
Caramel Sauce:
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Place all the ingredients in a medium-sized saucepan over medium heat.
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Whisk constantly until everything has melted together and the sauce has thickened.
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Remove the pan from the heat.
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Drizzle over the cake.
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Slice and serve.
So, do you like this Pear Poppy Seed Cake with Caramel Sauce? Also, check out some of these other delicious recipes:
LEMON POPPY SEED TORTE
POPPY SEED BREAD
