Ingredients
Cake and Pear Mixture
- 4 medium pears (peeled and diced)
- ½ cup granulated sugar (for pears)
- 1 teaspoon ground cinnamon
- 3 ¼ cup all-purpose flour
- 1 ½ cup granulated sugar (for batter)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 whole eggs (at room temperature)
- 1 cup vegetable oil
- 1 cup whole milk (at room temperature)
- 1 tablespoon vanilla extract
Caramel Sauce
- 1 cup light brown sugar
- 6 tablespoons unsalted butter (at room temperature)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Grease the bundt pan thoroughly with baking spray to prevent sticking and set it aside.
- Prepare Pears: Peel, core, and dice the pears into small pieces. In a bowl, mix the diced pears with ½ cup granulated sugar and 1 teaspoon ground cinnamon until well coated. Set aside to allow the flavors to meld.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, 1 ½ cup granulated sugar for the batter, baking powder, and salt. Set this dry mix aside.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, vegetable oil, whole milk, and vanilla extract until smooth and evenly combined.
- Incorporate Dry into Wet: Gradually add the flour mixture to the wet ingredients in batches, mixing gently to avoid overworking the batter. Continue until all the flour mixture is fully incorporated and the batter is smooth.
- Layer Batter and Pears: Pour about one-third of the cake batter into the prepared bundt pan. Add half of the cinnamon-coated pear mixture evenly over the batter. Pour another layer of batter on top, followed by the remaining pears, and finish with the last layer of batter, smoothing the top.
- Bake: Place the bundt pan in the oven and bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 20 minutes. Then carefully invert the bundt pan over a serving plate to release the cake.
- Prepare Caramel Sauce: While the cake cools, melt the light brown sugar in a skillet over low heat. Add the butter and stir until fully melted and combined with the sugar. Slowly pour in the heavy cream while stirring continuously for a few minutes until the sauce is smooth. Remove from heat and stir in the vanilla extract. Let the sauce cool for 15 minutes until it thickens slightly.
- Serve: Drizzle the prepared caramel sauce generously over the cooled bundt cake. Slice and serve to enjoy the harmonious flavors of pear and caramel.
Notes
- Make sure the eggs, milk, and butter are at room temperature for better batter incorporation.
- If pears are very juicy, gently pat dry before mixing with sugar and cinnamon to avoid excess moisture in the cake.
- Use a quality vanilla extract for a richer flavor.
- Allow the caramel sauce to cool and thicken properly before drizzling to avoid a runny topping.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a different flavor profile, try adding chopped nuts like walnuts or pecans in the batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
