Pear Cake with Caramel Cream Cheese Chantilly

Name: Pear Cake with Caramel Cream Cheese Chantilly
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 2/3 cup buttermilk (room temperature); 2 medium pears (peeled, cored, and diced); 1/2 cup granulated sugar; 1/4 cup water; 1/4 cup heavy cream (room temperature); 1 teaspoon vanilla extract; 1/2 cup cream cheese (softened); 1 cup whipping cream (cold)

80 min 12 slices Medium

All Recipes

A luscious pear cake topped with a rich caramel cream cheese chantilly, perfect for any special occasion.

Prep

30 min

Cook

50 min

Total

80 min

Servings

Difficulty

Medium

This Pear Cake with Caramel Cream Cheese Chantilly is a delightful dessert that brings together the sweet, natural flavour of ripe pears with the rich, creamy decadence of caramel and cream cheese. It’s an elegant addition to any dessert table and is sure to impress your family and friends. The combination of moist cake, juicy pears, and a luxurious topping makes this dessert both comforting and sophisticated. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is a perfect choice.

Instructions

Prepare the oven and pan

Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper.

Pro tip: Using parchment paper ensures easy removal of the cake.

Mix dry ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Prepare wet ingredients

In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Pro tip: Ensure the butter is softened for easy mixing.

Combine and add pears

Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Fold in diced pears.

Pro tip: Do not overmix to keep the cake tender.

Bake the cake

Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Check for doneness at 45 minutes to avoid overbaking.

Make caramel sauce

In a saucepan over medium heat, combine sugar and water. Cook until sugar dissolves and turns amber. Remove from heat and carefully whisk in cream and vanilla. Let cool.

Pro tip: Watch closely to prevent burning.

Prepare chantilly

In a bowl, beat cream cheese until smooth. In another bowl, whip cream to stiff peaks. Fold whipped cream into cream cheese, then fold in cooled caramel.

Pro tip: Use cold whipping cream for best results.

Assemble the cake

Once the cake is completely cool, spread the caramel chantilly over the top. Serve immediately.

Pro tip: Chill the chantilly for a few minutes if it’s too soft to spread.

💡

Tips & Tricks

Ensure pears are ripe but firm for the best texture.
Use room temperature cream cheese for a smoother chantilly.
Allow the cake to cool completely before adding the chantilly to prevent melting.
Caramel can be made ahead of time and stored in the fridge.

Frequently Asked Questions

What are some desserts with pears?

Pear tarts, poached pears, pear crumble, and pear cake like this one are popular desserts using pears.

How do you know when the pear cake is done?

The cake is done when a toothpick inserted into the centre comes out clean, about 45-50 minutes at 350°F (175°C).

Can I make the caramel ahead of time?

Yes, you can make the caramel sauce ahead and store it in the refrigerator for up to a week.

What type of pears are best for baking?

Use ripe but firm pears like Bosc or Anjou for the best texture in baking.

How do I prevent the cake from sticking to the pan?

Grease the pan well and line the bottom with parchment paper to ensure easy removal.

Serving Suggestions

Serve this pear cake with a scoop of vanilla ice cream or a drizzle of extra caramel sauce for an indulgent treat. Pair it with a light white wine or a cup of freshly brewed coffee. To store, keep the cake covered in the refrigerator for up to three days. If you wish to make it ahead, prepare the cake and caramel a day in advance and assemble with the chantilly just before serving.

Nutrition per serving

320

Calories

Protein

16g

Fat

Decadent chocolate and juicy pear combine in this delicious cake, perfect for dessert or a special occasion treat.

Medium65 min

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