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RECIPE
11 INGREDIENTS11 STEPS1HR 5MIN

Pear and Hazelnut Cake

4.0
2 Ratings

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This Pear and Hazelnut Cake is a versatile cake that would be as welcome on a weeknight or Sunday afternoon as it would be at a dinner party or holiday table. The pears make for a dramatic presentation, but because this cake is baked “upside-down” and then flipped before serving, making that pretty pear pattern couldn’t be easier.
1HR 5MIN
Total Time

LideyLikes

Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Ingredients

US / METRIC
Servings:
8
Serves 8
1 stick
Unsalted Butter , room temperature
plus 3 Tbsp, divided
1 Tbsp
2 Tbsp
Dark Brown Sugar
1 cup
Hazelnuts , ground
3/4 tsp
6
Large  Eggs , separated
whites only
1 cup
Cold  Heavy Cream

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Nutrition Per Serving

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CALORIES
483
FAT
34.8 g
PROTEIN
8.0 g
CARBS
35.4 g

Cooking Instructions

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Step 1
Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 9-inch round cake pan and line the bottom of the pan with parchment paper.
Step 2
In a small sauté pan, heat the Unsalted Butter (1 stick) over medium-low heat and cook until golden brown flecks form all around the edges of the pan. Watch the butter carefully because it will burn quickly! Remove the pan from the heat and using a rubber spatula, scrape the browned butter into a small bowl to cool, making sure to scrape up all the brown bits.
Step 3
In a small bowl, combine the 3 tablespoons of Unsalted Butter , Maple Syrup (1 tablespoon), and Dark Brown Sugar (2 tablespoon) and stir to combine. Using a rubber spatula, spread the mixture evenly over the bottom of the pan.
Step 4
Cut Bosc Pear (2) in half through the stem. Trim the stems and carefully core the pears with a melon baller or teaspoon. Cut two 1/2-inch thick slices (lengthwise) from each half so you end up with 4 slices from each pear. Artfully arrange the pears, cut sides down, on top of the butter mixture.
Step 5
In a small bowl, combine the Hazelnuts (1 cup), All-Purpose Flour (1/2 cup) and Kosher Salt (3/4 teaspoon), and set aside.
Step 6
In the bowl of a stand mixer (hand mixer works, too!), beat the Egg (6) and Granulated Sugar (1/2 cup) until the egg whites form firm peaks.
Step 7
Using a rubber spatula, very gently fold in the browned butter, then the nut/flour mixture, until just combined. Transfer the batter to the pan, and smooth the top with a rubber spatula.
Step 8
Bake for 35-40 minutes, until the cake is lightly browned around the edges and a toothpick inserted into the middle of the cake comes out clean.
Step 9
Cool for 5 minutes and then carefully invert onto a serving plate.
Step 10
To make unsweetened whipped cream, whip Heavy Cream (1 cup) with Vanilla Extract (1/2 teaspoon) in the bowl of an electric mixer fitted with a whisk attachment or in large mixing bowl using a hand mixer. Whip until just firm and serve immediately.
Step 11
Serve warm or at room temperature with unsweetened whipped cream.

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Nutrition Per Serving
Calories
483
% Daily Value*
Fat
34.8 g
45%
Saturated Fat
15.9 g
80%
Trans Fat
0.0 g
--
Cholesterol
206.3 mg
69%
Carbohydrates
35.4 g
13%
Fiber
3.2 g
11%
Sugars
22.9 g
--
Protein
8.0 g
16%
Sodium
287.6 mg
13%
Vitamin D
0.7 µg
3%
Calcium
87.4 mg
7%
Iron
1.8 mg
10%
Potassium
263.3 mg
6%
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