What kind of pears to bake?

Firmer pears, such as bosc, anjou, and Bartlet, are good for baking because they will hold more of their shape than soft pears. You also want to use a pear with a flavor you enjoy fresh because flavors intensify during baking.

What brings out the flavor of pears?

Cooking pears can help bring out their flavor, as it will intensify in the process. Complimentary flavors will also help bring out the flavor. Try warm spices, such as cardamom, cinnamon, and nutmeg. Deeply flavored sweeteners like brown sugar, maple syrup, and caramel will also complement pears.

Do I have to peel pears for baking?

It depends on the type of pear and your preference for texture. Firmer pears, such as bosc, anjou, and Bartlet, may have thicker skin, and leaving it on while baking may make your dish too chewy.

How long does pear cake last in the fridge?

Pear cake will last about four days in the fridge when well-wrapped or stored in an airtight container.

Caramel Pear Cake: A Perfect Fall Dessert

Description

This caramel pear and cardamom cake combines the cozy warmth of cardamom with the sweetness of fresh pears. With an easy bundt pan bake and topped with a drizzle of homemade caramel sauce, it's an impressive dessert for fall gatherings.

Ingredients

Units Scale

For the cake:

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, room temperature
3/4 cup sugar
1/4 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt
3-4 ripe pears, peeled, cored, and diced (about 2 cups)
1/2 cup roughly chopped walnuts (optional)

For the caramel sauce:

1 cup sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon vanilla extract
1/8 teaspoon kosher salt (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease your bundt pan with cooking spray or oil.
Prep the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, ginger, and salt.
Cream butter and sugars: Using a mixer, beat the butter, sugar, and brown sugar until light and fluffy, about 3-5 minutes on medium speed. Add the eggs one at a time, then the yogurt and vanilla extract.
Combine dry and wet ingredients. Gradually add the dry ingredients to the bowl of wet ingredients. Use a spatula to stir until incorporated, but do not overmix. Fold in the chopped pears.
Bake for 50-60 minutes, or until a toothpick comes out clean and the top of the cake feels firm to the touch. Cool for 10 minutes before flipping the cake onto a rack to cool completely.
Make the caramel sauce. Add the sugar to a small saucepan and set over low heat. Allow the sugar to melt and caramelize without stirring. Add a few drops of water if it seems like it may burn and the sugar is not completely melted. Swirl the pan around, as needed, to continue melting and browning the sugar. Off heat, stir in the butter until melted and incorporated, then add the cream, vanilla, and salt.
Serve. Allow the caramel to cool so it can thicken into a sauce, then pour over the pear cardamom cake. Garnish with the walnuts and serve.

Notes

If you don't like the flavor of salted caramel, leave out the salt when making the caramel.

Instead of a bundt pan, you can use two 9-inch cake pans or a tube pan.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Desserts
Method: Baking
Cuisine: American