Spiced Pear Cake with Caramel Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • pinch of nutmeg
  • ¼ cup ground cocoa powder
  • 1 cup of unsalted butter (8 oz), room temperature
  • 2 cups packed dark brown sugar
  • 3 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 1 cup plain, whole milk Greek yogurt
  • 3 to 4 medium pears, peeled, cored, and diced
For the Caramel Glaze
  • ¾ cup butter
  • 1½ cups light brown sugar, packed
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¾ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees Fahrenheit. Butter a 9 to 10 inch nonstick Bundt pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, spices, and cocoa.
  3. In a large bowl, beat the butter and sugar together at a medium speed using an electric mixer or standing mixer with paddle attachment. When butter mixture is light and fluffy, after about 3 minutes, add in the eggs, beating after the addition of each egg. Beat in the vanilla and yogurt. Turn the speed to low, and add the flour mixture 1 cup at a time, mixing well after each addition. Mix only until the dry ingredients are incorporated. Gently fold in the pears. Pour the batter into the prepared pan and smooth batter with a spatula.
  4. Bake directly on the middle oven rack for 50 to 60 minutes, or until a thin knife inserted into the middle of the cake comes out clean. Cool for 10 minutes before removing from pan, then cool completely on a wire rack.
To prepare the Glaze:
  1. In a medium saucepan, melt the butter over low heat. Stir in the sugar, water, and salt. Increase heat to medium and bring to a boil. Stirring constantly, let the mixture boil for 5 to 7 minutes, or until it begins to look glassy and the sugar has dissolved. Remove from heat and stir in the cream and vanilla. Let cool slightly - glaze will thicken as it cools. Pour over the entire cake and/or individual slices.
Recipe by Some the Wiser at https://somethewiser.com/2014/09/spiced-pear-cake-caramel-glaze.html