Thursday, September 15, 2011

Caramel Pear Cake

  • 3 Cups peeled, diced, ripe pears
  • 1 Tablespoon sugar
  • 3 eggs
  • 2 Cups sugar
  • 1 Cup oil
  • 3 Cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ Cups chopped toasted pecans
  • 2 teaspoons vanilla extract
Caramel Glaze
  • 1 Cup brown sugar
  • ½ Cup butter
  • ¼ Cup evaporated milk

Preheat oven to 350 degrees. Butter and flour a 10 cup Bundt pan.

1. Toss pears with 1 Tablespoon sugar and let stand.

2. Beat eggs, 2 Cups sugar, and oil at medium speed in an electric mixer until blended.

3. Combine flour, salt and baking soda. Add to egg mixture a cup at a time on low speed until blended.

4. Fold in pears, pecans and vanilla extract. Pour into the prepared pan.

5. Bake about 1 hour, until toothpick comes out clean. Let cool in pan for 10 minutes and then turn onto serving plate.

6. Prepare Caramel Glaze: Stir together the brown sugar, butter and evaporated milk in a saucepan over medium heat. Stir constantly and bring to a boil. Cook 2 minutes until sugar is completely dissolved. Let cool slightly to thicken.

Spoon glaze over cake. Serve extra sauce immediately with warm cake.

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