Sticky Toffee Pear Cake with Brown Butter and Pumpkin
This decadent dessert takes classic sticky toffee cake to the next level with ripe Bartlett pears, brown butter, pumpkin, and dates. Topped with a luscious sticky toffee sauce, this warm and comforting cake is the perfect fall treat for gatherings or indulgent evenings at home.
For the Cake:
- 1/2 cup (1 stick) unsalted butter (browned)
- 1/2 cup canned pumpkin
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 ripe pears (peeled and diced)
- 3/4 cup chopped dates (soaked in hot water for 10 minutes, then drained)
For the Sticky Toffee Sauce:
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 3/4 cup dark brown sugar
- 1/2 tsp vanilla extract
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.
- Brown the Butter:
- In a small saucepan, melt the butter over medium heat. Let it cook until golden brown and fragrant (about 5 minutes). Remove from heat and let cool slightly.
- Prepare the Dates:
- Place the chopped dates in a small bowl and pour hot water over them. Let soak for 10 minutes to soften, then drain and set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the browned butter, canned pumpkin, dark brown sugar, granulated sugar, eggs, and vanilla until smooth.
- Combine the Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Make the Batter:
- Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in the diced pears and softened dates.
- Bake the Cake:
- Pour the batter into the prepared pan. Smooth the top and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan before transferring to a wire rack.
- Prepare the Sticky Toffee Sauce:
- While the cake is baking, combine the butter, heavy cream, and brown sugar in a saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves and the sauce thickens slightly (about 5 minutes). Remove from heat and stir in the vanilla extract.
- Assemble the Cake:
- Poke small holes into the top of the warm cake using a skewer or fork. Pour half of the sticky toffee sauce over the cake and let it soak in.
- Serve:
- Slice the cake and serve warm with additional sticky toffee sauce drizzled on top. Optional: Add whipped cream, crème fraîche, or vanilla ice cream.
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