I love doing a bit of baking on the weekends, particularly when the weather is a little cold and grey. I discovered this ripper of a recipe last week in David Lebovitz’s Ready for Dessert. It’s perfect for a decadent afternoon tea or even dessert, served with a dollop of double cream or even ice cream

It’s rich and syrupy and yum…

what you need

Topping

1/3 cup maple syrup
1/4 cup packed light or dark brown sugar
1/2 cup walnuts, toasted and coarsely chopped
3 ripe pears; peeled, quartered, cored, and cut lengthwise into 1/2 cm slices

Cake

1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup white sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 eggs, at room temperature
1/2 cup milk, at room temperature

what to do

Preheat the oven to 180°C.

Make the topping

Combine the maple syrup and 1/4 cup dark or light brown sugar in a 23cm cake pan or a cast-iron pan.  Set the pan directly over the heat on the stovetop until it begins to bubble; simmer gently for 1 minute, stirring often.  Remove pan from heat.

Sprinkle walnuts evenly over maple mixture in the pan, then arrange the pear slices over the walnuts.  A pinwheel pattern works perfectly.

Make the cake:  In a small bowl, whisk together the dry ingredients (flour, baking powder, cinnamon, salt).  In a stand mixer fitted with a paddle attachment or by hand, beat together the butter, granulated sugar, and 1/4 cup light brown sugar on medium speed until light and fluffy, about 3 to 5 minutes.  Add the vanilla and eggs, one at a time, beating until each is incorporated.  Gradually mix in half of the flour mixture, then stir in the milk, then add the remaining flour mixture.  Mix just until combined.

Scrape the batter over the pears in the pan and carefully smooth into an even layer.  Bake for about 50 minutes, or until a tester inserted into the middle of the cake comes out clean.  Cool 15 minutes in the pan.

Run a knife around the sides of the cake to loosen it from the pan.  Invert a serving plate, or cake stand, over the pan, and carefully invert cake onto it.  Gently lift the pan off of the cake and arrange any walnuts that may have gone astray.

Serve by itself, or warm with some cream or ice cream. Rub belly and sigh contentedly.