Grab your fork because you’ll need to taste this scrumptious sticky caramel cake to believe its incredible flavour profile. The sweetness of soft pear accompanied by the crunch of walnuts and the warmth of mixed spices contrasts beautifully against the mild tang of a cream cheese filling and a mellow dulce de leche topping.
Prep 30 minutes (plus refrigeration and cooling time)
Cook 40 minutes
250g butter, softened
1 cup brown sugar
1 cup plain flour
1 cup almond meal
1/2 cup desiccated coconut
2 teaspoons baking powder
1 1/2 teaspoons mixed spice
1/3 cup walnuts, chopped, plus extra to serve
2 buerre bosc pears, peeled, coarsely grated
Dulce de leche, to serve
Oven-dried pineapple, to decorate (optional)
Cream Cheese Frosting
375g cream cheese, softened
100g unsalted butter, chopped
2 teaspoons vanilla extract
3 cups icing sugar mixture
1 Preheat oven to 180C/160C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper.
2 Using an electric mixer, beat butter and sugar for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until just combined after each addition. Add flour, almond meal, coconut, baking powder and spice. Beat until just combined.
3 Divide mixture evenly between prepared pans. Bake for 40 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans 5 minutes. Turn, top-side up, onto baking paper-lined wire racks to cool completely.
4 Make Cream Cheese Frosting: Using electric mixer, beat cream cheese, butter and vanilla for 5 minutes or until smooth and combined. Gradually beat in icing sugar until light and fluffy.
5 Place 1 cake on a serving plate. Top with 1/3 frosting. Place remaining cake on top. Spread top and side of cake with remaining frosting. Refrigerate for 15 minutes. Drizzle cake with dulce de leche and sprinkle with extra walnuts. Decorate with pineapple, if using. Serve.
When it comes to baking, you can’t go wrong with the Kenwood Kmix Kitchen Mixer as your helping hand in the kitchen!