Spiced Pear Cake
Spiced pear cake with salted caramel glaze is tender and comforting, ideal for any occasion.
Servings: 10 servings
Ingredients
- 16 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 5.3 ounces Greek yogurt
- 1 1/2 teaspoons pure vanilla extract
- 2 cups diced pears
For the topping
- 5 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1/3 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 2/3 cup powdered sugar sifted
- 1/2 - 1 teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F. Butter and flour a bundt cake pan.
- Cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each.16 tablespoons unsalted butter, 1 cup granulated sugar, 3 large eggs
- Sift together flour, baking soda, baking powder, and spices, then stir into batter.2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground ginger
- Stir in yogurt and vanilla until well combined and no white streaks remain. The batter will be very thick. Fold in pears.5.3 ounces Greek yogurt, 1 1/2 teaspoons pure vanilla extract, 2 cups diced pears
- Spoon into the bundt pan. Bake 40-50 minutes, or until a toothpick inserted into the cake comes out clean. Let cake cool 10 minutes in the pan, then invert onto a wire rack to cool completely.
- To make the topping, combine butter, dark brown sugar, and cream in a small saucepan over medium heat and melt, stirring. Once melted, increase slightly and bring to a full rolling boil for 1 minute.5 tablespoons unsalted butter, 1/2 cup packed dark brown sugar, 1/3 cup heavy cream
- Remove from heat and whisk in vanilla (be careful, as the caramel will bubble up). Add sifted powdered sugar and whisk until completely incorporated and smooth. Whisk in salt to taste. Let cool slightly, then pour over the cake. The topping will firm up as it cools.1/2 teaspoon pure vanilla extract, 2/3 cup powdered sugar, 1/2 - 1 teaspoon fine sea salt
