Ingredients for Caramel Glazed Pear Cake
- Bartlett Pears
- 2 cups granulated sugar + 1 tablespoon granulated sugar
- 3 large eggs
- Vegetable Oil
- All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup evaporated milk
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How to Make Caramel Glazed Pear Cake
- **Prepare the Pears:** Gently toss 3 medium ripe pears, peeled, cored, and diced, with 1 tablespoon granulated sugar. Let stand for 5 minutes.
- **Cream Together Wet Ingredients:** In a large bowl, beat 3 large eggs, 2 cups granulated sugar, and 1 cup vegetable oil at medium speed with an electric mixer until light and fluffy.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt.
- **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, beating at low speed until just combined. Be careful not to overmix.
- **Fold in Remaining Ingredients:** Gently fold in the sugared pears, 1 cup chopped pecans, and 1 teaspoon vanilla extract.
- **Bake the Cake:** Pour batter into a greased and floured 10-inch bundt pan. Bake at 350°F (175°C) for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool and Glaze:** Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Make the Caramel Glaze:** In a small saucepan over medium heat, combine 1 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, and 1/2 cup evaporated milk. Bring to a boil, stirring constantly, for 2 1/2 minutes, or until the sugar dissolves and the glaze thickens slightly.
- **Glaze the Cake:** Once the cake is completely cool, drizzle the caramel glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
234g
Fat
46g
Carbs
29g
