Caramel Glazed Pear Cake-Yum!

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 took this to a gathering last week and didn't even have crumbs left on the plate. Pears have to be my favorite fruit, well, right after berries of any kind, and melon.
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
3 eggs
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.

 Allow to cool in pan for 10 minutes then remove to a cooling rack or serving plate.
Glaze:
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.

Bring to a boil, stirring constantly 2 1/2 minutes or until sugar is completely dissolved.

 Prick top of cake with a fork so the glaze will seep down in. Slowly, so it doesn't just run off, drizzle the warm glaze over the cake.

Spread around with a spatula or the back of a spoon if you need to but only while it is very warm otherwise you will see spoon marks.

A damp napkin will take the dribbles off on the side I spilled but leave the puddle all around for over the top
yumminess. As the caramel cools it will lighten in color and take on that firm crusty texture.

Perfect alone, with a scoop of ice cream or a splash of cream. Don't forget the coffee!