Caramel Glazed Pear Cake
Indulge in the sweet, spiced decadence of Caramel Glazed Pear Cake, a show-stopping dessert perfect for cozy gatherings or special celebrations. This moist and tender cake is studded with juicy, diced pears and infused with warm cinnamon and nutmeg, making every bite irresistibly flavorful. Crowned with a luscious homemade caramel glaze that drips enticingly down the sides, this dessert strikes the perfect balance between rustic charm and elegant presentation. With simple pantry staples and a buttery, rich glaze made from brown sugar and heavy cream, this recipe is as approachable as it is decadent. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly unforgettable treat that feels like autumn on a plate.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1.25 cups Granulated sugar
- 2 Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 2 cups Pears, peeled and diced
- 0.5 cups Brown sugar
- 0.25 cups Heavy cream
- 2 tablespoons Salted butter
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan. Line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold the diced pears into the batter using a spatula.
Pour the batter into the prepared cake pan and spread it evenly. Tap the pan on the counter to release any air bubbles.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
To make the caramel glaze, combine the brown sugar, heavy cream, and salted butter in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Allow the caramel mixture to boil gently for 2 minutes, then remove from heat and let it cool slightly.
Drizzle the warm caramel glaze over the cooled cake, letting it drip down the sides.
Serve the cake at room temperature. Enjoy as is, or pair with whipped cream or vanilla ice cream for extra indulgence!
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 592.3 g | 215% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 377.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 470 mg | 36% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1373 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
