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1
Position a rack in the middle of an oven and preheat to 350 degrees.
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2
Spread the walnuts on a baking sheet and place in the oven until lightly toasted and fragrant, about 7 - 10 minutes.
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3
Watch them closely, they burn easily!
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4
Let cool and chop coarsely; set aside.
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5
Leave the oven set at 350 degrees.
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6
Butter and flour a 9-inch springform pan with 2-inch sides.
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7
Flour mixture: In a medium bowl, sift together the flour, cinnamon, baking soda, nutmeg and salt.
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8
In a large bowl, using any electric mixer set on medium speed, beat together 3/4 cup of the brown sugar, the 5 tablespoons melted butter,eggs and nectar until blended.
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9
Stir in the flour mixture just until combined and then the pear cubes.
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10
Transfer the batter to the prepared pan.
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11
Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
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12
Transfer pan to a rack.
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13
While this cools:.
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14
In a medium-sized, heavy saucepan over medium-high heat, combine the toasted walnuts, the remaining 1/4 cup of brown sugar, the 1/4 cup butter and the milk.
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15
Bring to a boil, stirring frequently, until the mixture is reduced to a thick sauce consistency, about 3 minutes.
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16
Pour the hot mixture over the hot cake in the pan.
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17
Let stand for 3 minutes.
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18
Slowly, Release the pan sides and place the cake on a plate.
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19
Cut into wedges and serve warm.
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20
FROM : Cakes, Cupcakes and Cheesecakes by Williams-Sonoma.
