Spiced Pear Bundt Cake With Salted Caramel Sauce Food

SPICED PEAR BUNDT CAKE WITH SALTED CARAMEL SAUCE

Steps:

• For the Crispy Pear Chips: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper. Place the sugar in a shallow plate. Using a paper towel, pat the pear slices dry, then carefully dip both sides of each pear slice into the sugar to coat. Transfer the pear slices to the prepared baking sheet. Bake for 50 minutes. Carefully turn, then bake for an additional 60 to 90 minutes, or until the pear chips are light golden. (The chips will finish crisping up as they cool.) Transfer to a wire rack to cool completely. Store in an open container, with parchment paper sheets in between layers to avoid the pear chips from sticking to one another, until ready to use.
• For the Spiced Pear Bundt Cake: Preheat the oven to 350°F (175°C). If you're using a dark Bundt pan, preheat the oven to 325°F (160°C). Generously butter and flour the interior of the Bundt pan, shaking out any excess flour.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if using a hand mixer, beat the sugars and butter on medium speed until light and fluffy, about 2 minutes. Add the vanilla and eggs one at a time, beating on medium speed after each addition until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
• With the mixer on low speed, add one-third of the flour mixture to the butter-and-sugar mixture, followed by half of the milk. Continue alternating flour and milk until all have been added. Scrape down the sides and bottom of the bowl with a spatula, then beat the batter on high speed for 20 to 30 seconds. Using a spatula, fold the pears into the batter.
• Pour the batter into the prepared pan. Bake the cake for about 65 minutes, or until the cake begins to pull away from the edges of pan, and a bamboo skewer inserted in the center of the cake comes out clean.
• Allow the spiced pear bundt cake to cool in the pan for 10 minutes, then gently invert it onto a cooling rack to cool completely.
• For the Salted Caramel Sauce: In a small aluminum saucepan with tall sides set over medium heat, cook the sugar and water until the sugar dissolves, about 3 minutes. Increase the heat to high and cook, without stirring, until the mixture caramelizes and turns amber-colored, 7 to 8 minutes.
• Immediately remove the caramel from the heat and whisk in the cream. The mixture will sputter and splash, so wearing an oven mitt and/or long sleeves is a great idea. If the mixture sieves up, whisk it over medium heat just until it becomes smooth again.
• Add the butter, vanilla, and salt, whisk until smooth, and allow it to cool to room temperature. If you're making the sauce in advance, transfer it to a jar and refrigerate until ready to use.
• SERVING: Serve the Spiced Pear Bundt Cake at room temperature. Gently reheat the salted caramel sauce if it was refrigerated. Drizzle the sauce over the cake, then stand some apple chips on top of the cake, gently pressing them down to slightly insert them into the caramel and the cake. Sprinkle with chopped pecans, if using. Present the cake to your guests, bask into their compliments, then slice into portions and drizzle each with more caramel.

PEAR-SPICE BUNDT CAKE

Steps:

• In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
• Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling pan occasionally. Using a potato masher, mash pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
• Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not overmix.
• Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.

CARAMEL PEAR BUNDT CAKE

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
• With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
• Add eggs and vanilla and mix until fully combined.
• In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
• Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one).
• Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
• Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
• When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
• Butter glaze:.
• In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
• Caramel sauce:.
• In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
• Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.

PEAR BUNDT CAKE

Steps:

• Preheat over to 350°F Grease a 10-inch bundt pan well, brushing it with melted butter or nonstick cooking spray.
• In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon.
• In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. It will look sandy when well-combined. Beat in eggs, one at a time, followed by pear/apple sauce and vanilla extract.
• Working in two or three additions, alternately add flour mixture and milk to the sugar mixture. Stir only until just combined, then gently stir in the diced pears.
• Pour into prepared pan and bake for 60 minutes, or until a tester comes out clean and the cake springs back when gently pressed.
• Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool.
• Dust with powdered sugar before serving.

PEAR CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan; set aside.
• In a large bowl, combine vegetable oil, granulated sugar, and beaten eggs; beat at medium speed of an electric mixer until well blended. Stir in vanilla.
• In a medium bowl, combine flours, baking powder, baking soda, and allspice; stir well.
• Add flour mixture to the sugar mixture alternately with the chopped pear, beating at medium speed until blended. Stir in chopped pecans.
• Pour batter into prepared Bundt pan. Bake for 55 minutes or until a wooden pick inserted into center of cake comes out clean.
• Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
• Spoon Caramel Glaze over cake.
• Caramel Glaze:.
• In a small saucepan, melt butter over medium heat; add brown sugar. Cook, stirring constantly, until sugar melts. Remove from heat. Add milk, stirring constantly.
• Add powdered sugar, vanilla, and salt; beat at medium speed of an electric mixer until smooth.