This incredibly luscious and soft Pear Cake is sure to win over a large number of people. As well as the homemade caramel frosting, you are going to adore the pieces of pear that are embedded in each and every slice!
– 2 sticks (226g) unsalted butter – 2 cups (400g) sugar – 3 large room temperature egg – 3 cups (342g) cake flour – 1 ½ teaspoons (7g) baking powder – ½ teaspoon (3g) baking soda – 1½ teaspoons (3g) cinnamon – ½ teaspoon (3g) salt – 1 cup (242g) sour cream – ⅓ cup (80g) milk – 2 teaspoons (8g) vanilla extract – 1 can (15oz) Pear Halves – ½ stick unsalted butter (57g) – 1 cup light brown sugar – ½ cup heavy cream (126g) – ½ teaspoon salt (2g) – 1 teaspoon vanilla extract (4g) – 1 Tablespoon light corn syrup (18g
Ingredients
Put the pear halves on a cutting board after draining the can. Dice the pears with a sharp knife and set them away. As the last step, they will be mixed into the batter.
A bundt pan should be greased and floured before baking at 350°F. We used a 10-inch-wide, 12-cup bundt pan. Notes on pan size.Combine cake flour, baking powder, baking soda, cinnamon, and salt in a medium basin.
Mix and set aside.Pour sour cream, milk, and vanilla essence into another bowl or measuring cup. Fork-blend and set aside.
Mix softened butter in your mixer until smooth. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy.Slowly add eggs and mix until the yolks are incorporated.
Add the flour mixture and sour cream mixture alternately, beginning and finishing with flour (3 dry components and 2 wet). Mix on low speed. Just blend. (Thick batter)
Add the diced, drained pears to the cake batter slowly.Put the batter into the bundt cake pan that has been prepared. Use the back of a spoon to smooth the top.
Put it in the oven at 350 degrees for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it. A light touch should also make it spring back.
On the 40th minute, check to see if the top of the cake is getting too dark. If it is, slightly cover it with aluminum foil. Set the pan on a wire rack and let the cake cool for 10 minutes before taking it out.It makes 7 cups of cake mix.
In a medium saucepan (deep enough to prevent boilover), melt butter over medium heat.Add the brown sugar and remaining ingredients and cook on medium-high.Stir to combine, avoiding pan sides. Once the mixture boils, lower the heat.
Check frequently to avoid boiling for 6 minutes. It should bubble. Remove from heat after 6 minutes.Remember that caramel thickens as it cools. For faster cooling, pour it into a large heat-proof glass casserole dish.
Cooling it using refrigeration is common.After the caramel thickens, spoon it over the bundt cake or pipe it with a disposable piping bag with the tip cut for extra control.One-cup caramel sauce. Up to 2 weeks in an airtight fridge container.
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