Christmas is the perfect time to indulge in festive desserts, and this Christmas cake with pear, speculoos, and salted butter caramel is a true holiday showstopper. Combining the warm, spiced flavor of speculoos cookies with juicy pears and a decadent salted butter caramel sauce, this cake is a deliciously unique twist on traditional Christmas cakes. It’s rich, aromatic, and guaranteed to impress your guests at any holiday celebration.
Ingredients
For the Cake:
- 2 ripe pears, peeled and diced
- 150g speculoos cookies, crushed
- 200g butter, softened
- 150g brown sugar
- 2 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp vanilla extract
- A pinch of salt
For the Salted Butter Caramel:
- 100g butter
- 200g brown sugar
- 100ml heavy cream
- 1 tsp sea salt (or more to taste)
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Pears
- Preheat your oven to 180°C (350°F). Grease and line a 22cm (9-inch) round cake pan.
- Peel and dice the pears. Toss them in a small amount of flour (about 1 tbsp) to prevent them from sinking to the bottom of the cake during baking. Set aside.
Step 2: Make the Cake Batter
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy (about 3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, spices (cinnamon, ginger, and cloves), and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed speculoos cookies and diced pears, ensuring they are evenly distributed throughout the batter.
Step 3: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 40–45 minutes or until a skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Salted Butter Caramel
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2–3 minutes until the sugar begins to dissolve.
- Slowly add the heavy cream while stirring constantly. Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken.
- Remove from the heat and stir in the sea salt and vanilla extract. Let the caramel cool slightly before using.
Step 5: Assemble the Cake
- Once the cake has cooled completely, drizzle the salted butter caramel over the top.
- Optionally, garnish with extra crushed speculoos cookies, sliced pears, or a light dusting of cinnamon for an extra festive touch.
Tips for Success
- Perfect pears: Choose ripe but firm pears (such as Bartlett or Anjou) to ensure they hold their shape in the cake.
- Make it ahead: The cake can be baked a day in advance and stored in an airtight container. Just drizzle the caramel just before serving.
- Flavor boost: Add a splash of dark rum or brandy to the caramel sauce for an extra depth of flavor.
Serving Suggestions
This Christmas cake is perfect as a standalone dessert or served with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a warm cup of spiced cider or mulled wine for an extra festive treat!
This Christmas cake with pear, speculoos, and salted butter caramel is a truly indulgent holiday dessert. With its unique blend of spices, rich caramel sauce, and delightful textures from the pears and speculoos, it’s sure to become a favorite at your festive gatherings. Give it a try and spread some holiday cheer with this decadent treat!
Merry Christmas and happy baking!