Caramel-Glazed Pear Cake
Ingredients
- 3 cups Bartlett pears peeled and diced
- 1 tablespoon sugar
- 3 large eggs
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups pecans coarsely chopped
- 2 teaspoons vanilla extract
- Caramel Glaze
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup evaporated milk
Instructions
- Toss together pears and 1 tablespoon sugar; let stand 5 minutes.
- Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer
- until blended.
- Combine flour, salt, and baking soda, and cinnamon and add to egg mixture,
- beating at low speed until blended. Fold in pears, chopped pecans, and
- vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 350 degrees for l hour or until a wooden pick inserted in center
- of cake comes out clean. Let cool in pan 30 minutes. Remove from pan,
- and drizzle Caramel Glaze over cooled cake.
- Caramel Glaze:
- Stir together brown sugar, butter and evaporated milk in a small saucepan
- over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2
- minutes or until sugar dissolves. Cool slightly until thickened and
- drizzle over cake.
Notes
Recipe By: Southern Living, September, 2002
Serving Size: 16
Serving Size: 16
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