Cinnamon Pear Cake With Caramel Coffee Sauce
|All purpose flour||1 Cup (16 tbs) (250 Milliliter)|
|Whole wheat flour||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Cinnamon||2 Teaspoon (10 Milliliter)|
|Nutmeg||1⁄4 Teaspoon (1 Milliliter)|
|Cardamom||1⁄4 Teaspoon (1 Milliliter)|
|Soft margarine||1⁄3 Cup (5.33 tbs) (75 Milliliter)|
|Granulated sugar||1 Cup (16 tbs) (250 Milliliter)|
|Vanilla||5 Milliliter (1 Teaspoon)|
|Pears||3 , peeled, seeded and diced (Preferably Bartlett)|
|Cold water||50 Milliliter (0.25 Cup)|
|Coffee||175 Milliliter (0.75 Cup)|
In bowl, combine flours, baking soda, cinnamon, nutmeg and cardamom.
In separate large bowl, cream margarine until light.
Beat in sugar gradually.
Add eggs, beating batter well after each addition.
Stir dry ingredients into large bowl of batter, mixing just until combined.
Quickly stir in pears.
Transfer batter to oiled 9-inch/2.5 L square baking dish.
Bake in preheated 350Â°F/180Â°C oven for 40 to 45 minutes, or until cake comes away from sides of pan and centre springs back when lightly pressed.
Cool for at least 15 minutes before serving.
Meanwhile, to make sauce, combine sugar and cold water in saucepan.
Bring to boil, stirring, until sugar dissolves.
Brush down any sugar crystals clinging to sides of pan with pastry brush dipped in cold water.
Stop stirring but watch carefully.
Allow sugar to boil and bubble until it turns golden, about 5 minutes.
Remove pan from heat.
Stand back and carefully add coffee.
Stir to combine.
If mixture seems lumpy, return to heat until it melts down a minute or two.
Serve cake with sauce drizzled over top.