Caramel Glazed Pear Cake

Caramel Glazed Pear Cake http://twocooksonepot.com

 

I am so excited today! Let me explain: as I’ve mentioned before, I don’t eat a lot of sugar. It’s really only at special occasions that I will indulge. It’s not that I don’t absolutely love sweets as I really do it’s that sugar wasn’t meant to be consumed in the amounts that we consume it today. It’s linked to so many illnesses… I promised I would not preach so I’ll stop there. So I just don’t eat much sugar and that has taken great self control trust me. Today because we love you we decided to feature a dessert for you to try. Yes, we are sending love your way! I can’t wait…

This recipe isn’t new, in fact I discovered it about 15 years ago in either Country Living magazine or Southern Living I don’t recall which. I love this cake. With it’s moist crumb and the wonderful caramel glaze that runs in a stream down the side, this cake is beautiful to behold, and the chunks of ripe pear throughout the cake are perfection. So without further ado.

 

 

 

Caramel Glazed Pear Cake
 
Prep time
Cook time
Total time
 
With it's moist crumb and the wonderful caramel glaze that runs in a stream down the side, this caramel glazed pear cake is beautiful to behold.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
  • Cake
  • 4 ripe pears, peeled and diced to equal 3 cups
  • 1 Tablespoon sugar
  • 3 large eggs
  • 2 cups sugar
  • 1¼ cup oil I use grapeseed oil
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1½ cups pecans, chopped
  • 2 teaspoons vanilla
  • Caramel Glaze
  • 1 cup brown sugar
  • ½ cup butter
  • ¼ cup evaporated milk (we made our own but canned is fine too)
Instructions
  1. For the cake:
  2. Toss the peeled pears with the Tablespoon sugar and set aside.
  3. Beat the eggs, 2 cups sugar with an electric mixer until moistened then add your oil and mix at med speed for about a minute or so.
  4. Add flour, salt, baking soda, pecans, and vanilla. Mix well then add the pears that have been setting and mix until blended.
  5. Pour into a bundt pan sprayed with non stick cooking spray.
  6. Place in a preheated oven at 350 degrees for approx. one hour or until toothpick test comes out clean.
  7. Glaze
  8. About 15 min prior to cake being done prepare glaze by melting butter in a pan on the stove med to med high heat.
  9. Add brown sugar stir then add evaporated milk.
  10. Bring to a boil then reduce heat slightly and continue stirring until all the sugar is dissolved. Set aside.
  11. Final Step
  12. Remove cake turning it onto a plate and immediately drizzle glaze over the warm cake. When it cools devour oh, I mean consume!

We couldn’t wait, this was our lunch. We laugh because we felt a little guilty but that didn’t last long.

Jan