Forelle Pears Baked in a Cake with Brown Sugar Walnut Glaze

The origin of these gorgeous pears can be traced back to the 1600’s in Europe, more precisely, northern Germany. Why would such a beautiful pear be named after a ‘trout’ in the German language?

Because, when the pear is ripe, the coloring of the red freckled lenticels resembles a rainbow trout! Makes perfect sense.

This sweet and beautiful pear is great paired with cheeses, or used in recipes. Just the presentation of the ripe pear makes a striking conversation piece. I was lucky enough to find them at the grocery store this time of year because their season usually runs from Fall through Winter.

Forelle Pears Baked in a Cake with Brown Sugar Walnut Glaze

Servings: 10-12
Time: 1 hr 30 min
Difficulty: easy
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A touch of cinnamon with chopped pears infused in a cake is the perfect dessert, especially a la mode.

The addition of the Brown Sugar Walnut Glaze gives the cake a gourmet appearance and flavor, creating a unique dessert. ∼Recipe by GourmetMariChef∼

Ingredients

½ c. brown sugar
1 c. white sugar
1 c. canola oil
3 lightly beaten eggs
1 tsp. vanilla
1 tsp. cinnamon
2 ¼ c. flour sifted together with ⇓
1 tsp. salt and 1 tsp. baking soda
2 c. peeled and diced ripe pears + 2 peeled and cored sliced pears

Directions

pre-heat oven to 350°

In a mixer bowl, combine and mix on low the first 6 ingredients.
Add in the sifted flour mixture on a higher setting, ½ c. at a time.
By hand, mix in the 3 c. of diced pears until combined.
Place a few slices of the remaining peeled and cored sliced pears on top of the batter with a few shakes of cinnamon sugar on top.

Springform pan works best

Warm cake ready to glaze
Bake in a springform pan for 45-55 minutes, it will be done when a knife inserted in the middle comes out clean.
Allow to cool a few minutes and remove the pan. While it is warm, pour on the topping, recipe below. The topping will absorb into the cake, adding even more decadent flavor.
Brown Sugar Walnut Glaze:

½ c. brown sugar
¼ c. rice or almond milk
½ c. toasted chopped walnuts
1 tbsp. butter substitute

Warm ½ c. brown sugar and ¼ c. rice milk and the butter substitute on the stovetop.
Bring to a slow boil and cook for 3-5 minutes, stirring constantly until the sugar dissolves and thickens.
Add in ½ c. toasted chopped walnuts.