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Caramel-Glazed Pear Cake
Caramel-Glazed Pear Cake
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Prep Time:
25 minutes
Total Time:
1 hour 40 minutes
Create a decadent caramel pear cake, the perfect finale to your autumn feast.
Ingredients:
  • 4 ripe Bartlett pears, peeled, chopped (about 3 cups)
  • 1 tablespoon granulated sugar
  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 2 1/4 cups granulated sugar
  • 1 1/4 cups vegetable oil
  • 3 teaspoons vanilla
  • 1 1/2 cups coarsely chopped pecans
  • 1/4 cup butter or margarine, softened
  • 1/4 cup packed light brown sugar
  • 1/4 cup whipping cream
Instructions:
  • Preheat oven to 350°F. Grease a 12-cup fluted tube cake pan with shortening and dust with flour. In a medium bowl, delicately coat pears with 1 tablespoon of granulated sugar; allow to sit for 5 minutes.
  • In a separate bowl, combine flour, baking soda, and salt. In a large bowl, use an electric mixer to blend eggs, 2 cups of granulated sugar, oil, and 2 teaspoons of vanilla until smooth. Slowly incorporate the flour mixture into the wet ingredients on low speed until well mixed. Gently fold in pears and pecans before pouring the batter into the pan.
  • Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes, then remove from the pan onto a cooling rack.
  • In a 1-quart heavy saucepan, combine butter, brown sugar, 1/4 cup granulated sugar, and whipping cream. Bring to a boil over high heat, stirring constantly. Boil for 1 minute without stirring. Remove from heat and stir in 1 teaspoon vanilla. Allow the glaze to cool until slightly thickened, then drizzle it over the warm cake and let it set.

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