kolač sa kruškama i slanim karamelom - Pear Cake with Sea Salt–Caramel Sauce

Evo još jednog kuglofa - ovaj put sa kruškom. Divno mek i sočan, mirisan, sa mrvičicom rakije, suvim grožđem i lešnicima - pa kad se još prelije slanim karamelom - mmm, stvarno je neobično ukusan.

Nedelja. Juče sam završila još jedan seminarski rad i za još koji mesec ću imati i taj neki sertifikat, na koji je konačno došao na red da se završi. Danas - neki zasluženi odmor - što znači ples po kuhinji. Na žalost, pokvario mi se veliki pomagač - reflektor, pa su mi fotografije tako tako.

Napravila sam danas četiri kolača iz Cake Keeper Cakes kuvara: Zebra cake sa Ksenijom, koji je ona odnela na jedan rođendan; prevrnuti kolač sa šljivama i aronijom, prevrnuti kolač sa nektarinama i ovaj. I zvanično sam prešla u drugi deo knjige - ispečen je pedeset prvi kolač od sto njih koji su u knjizi.

Za preliv:

• 3⁄4 šolje šećera
• 1⁄2 šolje vode
• 1⁄2 šolje plus dve kašike pavlake za kuvanje
• 5 kašika putera
• 1 kašikica solnog cveta

Za kolač:

• 1 1⁄2 šolja brašna
• 1 kašikica cimeta
• 1 kašikica praška za pecivo
• 1⁄4 kašikice soli
• 1⁄2 šolje (113 g) istopljenog putera
• 1 1⁄4 šolje šećera
• 3 veća jajeta sobne temperature
• 1 kašika rakije
• 1⁄3 šolje mleka
• 1 kruška, oljuštena, očišćena od koštica i iseckana na kockice
• 1⁄2 šolje grožđica
• 1⁄2 šolje tostiranih lešnika

Uključite rernu na 170°C. Podmažite kalup za kuglof i pospite ga brašnom.

Pomešati brašno, cimet, prašak za pecivo i so.


Mikserom umutiti puter i šećer dok ne postanu penasti.

Smanjiti mikser na srednju brzinu, pa umutiti jedno po jedno jaje. Umutiti zatim rakiju. Zatim umešati trećinu mešavine brašna, pa pola mleka. Ponovo umešati trećinu brašna, pa drugu polovinu mleka, pa ostatak brašna.

Umešati iseckane kruške, suvo grožđe i orahe.

Presuti smesu u podmazan kalup i peći oko 40 minuta. Po vađenju iz rerne ostaviti desetak minuta u kalupu, pa izvrnuti na žicu da se ohladi.

Za preliv kuvati šećer u vodi dok ne dobije boju ćilibara. Ne mešati. Ako neki deo postane tamniji, blago protresti posudu.

Kad se boja sirupa ujednači, umešati pavlaku za kuvanje. Mešati dugačkom varjačom. Kad se mehurići primire, umešati puter tako da se rastopi, pa dodati so. Presuti ovu smesu u posudu iz koje ćete prelivati po kolaču i ostaviti da se prohladi.

Kuglof seći na kriške i pre služenja preliti slanim karamelom.

For the cake:

• 1 1⁄2 cups unbleached all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup (1 stick) unsalted butter, softened
• 1 1⁄4 cups sugar
• 3 large eggs, room temperature
• 1 tablespoon pear brandy or unflavored brandy
• 1⁄3 cup milk
• 1 ripe Anjou pear, peeled, cored, and cut into 1⁄3-inch pieces
• 1⁄2 cup raisins
• 1⁄2 cup toasted walnuts, chopped

For the sauce:

• 3⁄4 cup sugar
• 1⁄2 cup water
• 1⁄2 cup plus 2 tablespoons heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fleur de sel or another good-quality sea salt

1. Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust it with flour.
Combine the flour, cinnamon, baking powder, and salt in a medium mixing bowl.

2. Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer on medium-high speed until fluffy, about 3 minutes.


3. With the mixer on low-speed, beat the eggs in, one at a time, scraping down the
sides of the bowl after each addition. Stir in the brandy. Stir in 1⁄3 of the flour mixture until just incorporated. Stir in half the milk. Repeat, ending with the flour mixture and stirring on low until just combined. Stir in the pear, raisins, and nuts.


4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake until a toothpick inserted in the centre comes out clean, 45 to 50 minutes. Let
the cake cool in the pan for about 5 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely.

Make the sauce


1. Combine the sugar and water in a small, heavy saucepan. Bring to a boil. Continue
to boil the mixture until it turns a light amber colour. Do not stir. If part of the syrup is turning darker than the rest, gently tilt the pan to even out the cooking.


2. When the syrup is a uniform amber colour, stir in the heavy cream with a long-handled
wooden spoon. When the bubbling has subsided, remove the pot from the heat and stir in the butter and salt until the butter is melted. Transfer to a large heatproof measuring cup and let cool to warm before using.


3. Cut the cake into wedges, and serve with sauce on the side. Store leftover cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

This is forty-seventh cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. 

I'm linking this post with Cookbook Countdown #20 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.