This Caramel Glazed Pear cake is made with oil rather than butter. It’s chock full of diced pears and roasted pecans for the quintessential fall dessert.
For a spur of the moment dessert, this Caramel Glazed Pear Cake exceeded my expectations. Making good on a promise to myself to bake more from my Southern Living Annuals this cake caught my attention while looking for a chess pie recipe.
This is one of a few fruit cakes that have come from my kitchen, but this one ranks as one of the most successful. In my house, we eat pears just as is which is perfectly fine. Now I have a new level of appreciation for this fall gem.
If you’re looking for a “light/lite” cake this isn’t it. My brother was the lucky recipient after the obligatory taste slice. My best description for this is; cake meets bread pudding. It’s heavy, dense and there is a wonderful crunch from the toasted pecans. To up the taste and satisfaction ante, it is drenched in a homemade caramel syrup. The more that I describe it the more I wish I still had a few more pieces for home.
Cakes made with fruits and oil tend to be extra moist much like traditional carrot cakes. Folding in the pears and pecans gave me quite an arm workout but I’d do it again in a heartbeat. If you’re in search of a different dessert for the holidays, consider this one.
- 4 ripe Bartlett pears, peeled and diced (about 3 cups)
- 1 TBS sugar
- 3 large eggs
- 2 cups sugar
- 1 ¼ cups vegetable oil
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 ½ cups pecans, coarsely chopped
- 2 tsp vanilla extract
- Caramel Glaze
- 1 cup brown sugar
- ½ cup butter
- ¼ cup evaporated milk
- Toss together pears plus 1 TBS sugar and let stand 5 minutes.
- Next beat the eggs, 2 cups sugar, and oil at medium speed with an electric mixer until thoroughly combined.
- Combine flour, salt, and baking soda, then add to egg mixture, beating at low speed until blended.
- Fold in pears, chopped pecans, and vanilla extract, this is a heavy mixture so use a sturdy wooden spoon.
- Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center of cake comes out clean.
- Remove from pan and prick top of cake with the tines of a fork.
- Caramel Glaze Preparation
- Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2½ minutes or until sugar dissolves.
- Pour the warm caramel glaze over the cake allowing it to drip down the sides.
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