Caramel Glazed Pear Cake
A moist and flavorful pear cake with a rich caramel glaze, featuring tender pears and crunchy pecans. Perfect for fall gatherings or special occasions, this dessert balances sweetness and nutty crunch, appealing to fruit lovers and those seeking a comforting, elegant treat.
Ingredients
Instructions
- Toss together diced pears and one tablespoon of sugar, and let stand for 5 minutes.
- Beat eggs, 2 cups of sugar, cinnamon, and vegetable oil at medium speed with an electric mixer until blended.
- Combine flour, salt, and baking soda, then add to the egg mixture and beat until blended.
- Fold in pecans, pear mixture, and vanilla extract.
- Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 350°F (175°C) for 1 hour or until a wooden pick inserted in the center comes out clean.
- Remove from pan and drizzle caramel glaze over the warm cake.
Tips & Substitutions
For a deeper flavor, consider adding a teaspoon of cinnamon to the batter. If you don't have pecans, walnuts or almonds can be used as substitutes. Make sure to beat the eggs and sugar until the mixture is light and fluffy for a better texture. If the pears are too juicy, drain some of the liquid before adding to the batter.
Serving Suggestions
This Caramel Glazed Pear Cake is delightful on its own but can be served with a dollop of whipped cream or vanilla ice cream for an indulgent dessert. Pair it with a cup of coffee or tea for a cozy afternoon treat. It also makes a lovely dessert after a hearty meal or alongside a refreshing Lime Salad(Excellent).
Storage & Reheating
Store the leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or warm them in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Glazed Pear Cake contains roughly 630 calories, with 6g protein, 74g carbohydrates, and 35g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1206mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of pears for this recipe?
Yes, you can use other varieties of pears like Bosc or Anjou. Just ensure they are ripe for optimal sweetness and flavor. Adjust the sugar slightly if your pears are particularly sweet or tart.
What can I substitute for vegetable oil?
You can substitute vegetable oil with canola oil, melted coconut oil, or even unsweetened applesauce for a healthier option. Just keep in mind that using applesauce may alter the cake's texture slightly.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just let it cool completely before wrapping it in plastic wrap. Drizzle the caramel glaze just before serving to keep it fresh and visually appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).