Description
This Pear Bundt Cake is a moist and flavorful dessert featuring layers of tender pear pieces coated with cinnamon and sugar, baked to perfection in a classic bundt cake. Finished with a rich homemade caramel sauce, this cake makes for a delightful treat perfect for any occasion.
Ingredients
For the Cake
- 4 medium pears (peeled and diced)
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 ¼ cup all-purpose flour
- 1 ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 whole eggs (at room temperature)
- 1 cup vegetable oil
- 1 cup whole milk (at room temperature)
- 1 tablespoon vanilla extract
For the Caramel Sauce
- 1 cup light brown sugar
- 6 tablespoons unsalted butter (at room temperature)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a bundt pan with baking spray to prevent sticking. Set it aside for later use.
- Prepare pears: Peel, core, and dice the pears, then place them in a bowl. Toss the diced pears with ½ cup granulated sugar and 1 teaspoon ground cinnamon until evenly coated. Set aside to allow the flavors to meld.
- Mix dry ingredients: In a medium bowl, combine the flour, 1 ½ cup granulated sugar, baking powder, and salt. Set aside.
- Combine wet ingredients and batter: In a large bowl, whisk together the eggs, vegetable oil, whole milk, and vanilla extract until smooth. Gradually add the dry mixture to the wet ingredients in batches, mixing thoroughly until fully incorporated.
- Layer batter and pears: Pour about one-third of the cake batter into the prepared bundt pan. Sprinkle about half of the pear and sugar mixture evenly over the batter. Repeat layering once more with batter and pears, finishing with a top layer of batter.
- Bake the cake: Place the bundt pan in the oven and bake for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool on a wire rack for 20 minutes. After cooling, carefully invert the bundt pan onto a plate and gently release the cake.
- Make caramel sauce: In a skillet over low heat, melt the brown sugar. Add the butter and stir until melted and fully combined with the sugar. Slowly pour in the heavy cream while stirring continuously, cooking for a few minutes until the sauce thickens slightly. Remove from heat, stir in vanilla extract, and let the sauce cool for 15 minutes to thicken further.
- Serve: Drizzle the caramel sauce generously over the bundt cake. Slice and enjoy this delicious dessert!
Notes
- Use ripe but firm pears to ensure they hold their shape while baking.
- Room temperature eggs and milk will help achieve a smoother batter.
- If the caramel sauce thickens too much after cooling, gently reheat it before drizzling.
- You can substitute vegetable oil with light olive oil or canola oil for a different flavor profile.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
