Caramel Pear Walnut Cake
Preheat the oven to 350° F. Toast walnuts in oven for 10 minutes. While they’re toasting, generously grease 9-inch springform pan.
In small bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. In separate large mixing bowl, combine brown sugar, eggs, butter, milk, vanilla, and mashed pear. Beat until combined. Stir flour mixture into wet mixture. Stir in diced pear. Pour batter into pan and bake for 25 minutes or until inserted toothpick emerges clean.
For caramel walnut topping, a few minutes before cake is done, combine brown sugar, butter, and heavy cream in a small saucepan. Bring to boil and boil for 2 minutes. Add the walnuts and boil for another 3–4 minutes. Pour topping over hot cake. Let cake sit for 5 minutes before removing sides of springform pan. Best served warm.