Cajeta is a Mexican milk caramel and while you can make it yourself, I've found quite a tasty and somewhat addictive source while shopping at Casa Iberica. While eating it by the spoonful straight from the jar is fairly satisfying, it's probably a better idea to incorporate it in some form of cooking and that is exactly how these little cakes came to be.
Taking inspiration from jam filled muffins, these cakes have a batter that include pear and walnuts and in the center, a hidden caramel heart.
Pear, Walnut and Caramel Cakes[Makes 18 small cakes or 1 large cake]
300 grams plain flour
3 teaspoons baking powder
50 grams caster sugar
1 large pear, cored, peeled and diced
60 grams walnuts, roughly chopped
60 grams butter, melted and cooled
Sift the flour, baking powder and sugar together into a large bowl. Tumble in the pear and walnut pieces and toss through.
Lightly whisk the eggs with the milk - pour this into the dry ingredients, along with the cooled, melted butter and stir until just combined.
If making one large, pour half the batter into the cake tin and then drizzle with Cajeta. Top with the rest of the cake batter.
If making small cakes - half fill cupcake cases with batter, make an indentation in the center, then fill it with cajeta. Top with a spoonful of batter.
Bake in a preheated 170°C oven until cooked through and golden - for small cakes about 15 to 20 minutes, for a large cake 45 to 60 minutes.
Let the cakes cool before unmoulding.