Maple-Walnut Pear Cake

Name: Maple-Walnut Pear Cake
Yield: makes one 9-inch (23-cm) cake; 10 to 12 servings
Ingredients: 1/3 cup (80 ml) maple syrup; 1/4 cup (60 g) packed dark or light brown sugar; 1/2 cup (50 g) walnuts, toasted and coarsely chopped; 3 ripe Bosc or other firm pears (about 1 1/4 pounds/570 g), peeled, quartered, cored, and cut lengthwise into 1/4-inch (6-mm) slices; 1 1/2 cups (210 g) all-purpose flour; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1/2 cup (4 ounces/115 g) unsalted butter, at room temperature; 1/2 cup (100 g) granulated sugar; 1/4 cup (60 g) packed light brown sugar; 1/2 teaspoon vanilla extract; 2 large eggs, at room temperature; 1/2 cup (125 ml) whole milk, at room temperature

December 9, 2011

An Italian acquaintance once pleaded, “Please—tell your American friends not to bring us any more maple syrup. Basta!” At first, I didn’t quite understand. I mean, who doesn’t love maple syrup? But then I remembered that while we Americans love to douse everything we can with the sticky stuff, Italians take their infamous 30-second breakfast by downing a quick espresso at their corner caffè and never belly up to a stack of pancakes or plate of waffles in the morning. Since I’m not Italian, any gifts of maple syrup are encouraged. And I promise not to save it just for breakfast.

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