This is one of the first things I make when the pears are ripe, the caramel glaze cools to a texture akin to maple candy and is perfect for the tender pears inside.
I baked this one in 2 9inch cake pans but usually make it in a bundt pan which is quite pretty with the glaze drizzled down the sides, either way your family or friends will love it!
4 ripe pears ( 3 cups peeled and diced)
1 tablespoon sugar
1 1/2 cups sugar
1 cup oil ( I used 3/4 cup oil and 1/4 cup unsweetened applesauce)
3 cups flour ( I used 1 1/2 whole spelt and 1 1/2 white spelt but all purpose does the job)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
1 cup chopped pecans, optional
Butter and flour a bundt pan or 2 9inch round cake pans.
Toss diced pears in the 1 tablespoon sugar and set aside.
In a large mixing bowl, beat eggs, sugar and oil until light and smooth.
Combine the flour, salt and soda in a small bowl and add to the egg mixture. Add the vanilla.
Gently fold in the pears and pecans.
Pour into the prepared pan and bake at 350F for 1 hour or until a toothpick inserted into the center (or thick part if you used a bundt) comes out clean.
1 cup brown sugar
1/2 cup butter (only the real deal )
1/4 cup heavy cream
Stir all three ingredients together in a small, heavy bottom pan over medium heat.
yumminess. As the caramel cools it will lighten in color and take on that firm crusty texture.