Wednesday, April 11, 2012

Caramel Glazed Pear Cake

Yeah, I know, yum. It was even better than it looks! The cake itself is so moist that it stays fresh for several days, if it lasts that long.
My daughter found the original recipe a few years ago in a Southern Living magazine, we've been making it ever since, with very few changes.
4 ripe bartlett pears, peeled and chopped (3 cups)
1 tablespoon sugar
3 eggs
1 3/4 cups sugar
1 1/4 cups oil (I used 1/2 coconut and 1/2 canola)
3 cups flour (all purpose or spelt)
1 teaspoon salt
1 teaspoon soda
1 cup pecans, chopped
2 teaspoons vanilla extract
 Combine flour, salt, and soda. Set aside.
Pretty pears, before chopping.

Toss pears in 1 tablespoon sugar, set aside to "sweat" (get juicy). 
Mix the oil and sugar. Add the eggs and vanilla.
Mix in the dry ingredients.

Add the pecans and pears, folding gently to combine.
Scrape into a well greased and floured 10" bundt pan.
Bake at 350F. for 1 hour or until a toothpick inserted comes out clean. Allow to rest in the pan for 10 minutes before turning onto a serving plate. Make sure the plate is larger than the diameter of the cake so the glaze doesn't run off.
Before the cake is cool, make the glaze.
1 cup brown sugar
1/2 cup butter
1/4 cup heavy cream
Combine all these in a heavy bottom sauce pan over medium heat.Bring to boil stirring constantly for 2 1/2 minutes until the sugar is no longer grainy. Pour over cake while still warm.
Let cool if desired before digging in.

Glaze has a lovely texture when cool and has seeped into the cake lending an almost crusty exterior to the moist inner cake. Wow.

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