This delightful spiced pear bundt cake is a perfect dessert for any occasion, featuring a moist texture and a luscious caramel drizzle.
Preheat your oven to 375°F (190°C). Grease and flour a 12-cup Bundt pan to prevent sticking.
Ensure the pan is well-greased and floured to make cake removal easier.
In a large bowl, mix the granulated sugar and eggs until well combined. Stir in the vanilla extract.
Mix until the sugar is fully dissolved for a smoother batter.
In a medium bowl, whisk together the flours, baking powder, baking soda, and allspice.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, alternating with the chopped pears, and mix until just combined. Fold in the pecans.
Do not overmix to keep the cake light and fluffy.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Cooling the cake in the pan helps it set and makes removal easier.
In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved. Remove from heat and stir in the milk, powdered sugar, vanilla, and salt until smooth.
Stir constantly to prevent the sugar from burning.
Drizzle the caramel glaze over the cooled cake and let it set before serving.
Use a spoon to control the glaze application for an even coating.
Slice the cake and serve it as a delightful dessert or snack.
Pair with a scoop of vanilla ice cream for an extra treat.
Nutze unsere App für das beste Erlebnis
