"Autumn is a second spring when every leaf is a flower."


- Albert Camus

Autumn Spice Pear Cake


Serves 6 - 8 // Prep Time: : 15 // Total Cook Time: 1:15



CAKE INGREDIENTS 


+ 3 cups all-purpose flour

+ 1¼ tsp. baking soda

+ ½ tsp. salt

+ 1 tsp. cinnamon

+ 1 tsp. ginger

+ ½ tsp. nutmeg

+ ¼ tsp. ground cloves

+ 5 ripe pears

+ 3/4 cup vegetable oil

+ 2 cups granulated sugar

+ 3 eggs

+ 1 tsp. vanilla

+ shortening or Bak-Klen ZT (my favorite) to grease pan

+ flour to coat pan




ICING INGREDIENTS 


+ ¼ cup unsalted butter, softened to room temperature

+ ½ cup dark brown sugar, packed

+ ¼ tsp. salt

+ ⅓ cup heavy cream

+ 1 cup confectioner's sugar

+ saucepan



EQUIPMENT 


+ 12 cup bundt pan

+ blender

+ electric mixer



CAKE DIRECTIONS


  1. Heat oven Heat oven to 350°F.
  2. Grease cake pan and flour lightly.
  3. Peel and core 2 pears. Purée in blender until smooth. Measure ½ the purée and retain the rest for later.
  4. In small bowl, sift together flour, baking soda, salt, and spices. Set aside.
  5. In a larger bowl, beat the purée, oil, and granulated sugar with electric mixer until blended.
  6. Add eggs and mix until well combined.
  7. Add vanilla and beat until combined.
  8. Add flour gradually, blending as you go until fully combined.
  9. Peel and core remaining 3 pears. Fold chopped pears into cake batter.
  10. Pour mixture into pan and bake for 1 hour, or until toothpick comes out clean.
  11. Cook cake for 15 minutes then invert onto cooling rack and remove pan.
  12. Cool cake completely, about 45 more minutes.



ICING DIRECTIONS


  1. To make icing, melt butter, brown sugar, salt and cream over medium heat until mixture comes to a boil.
  2. Boil 1 minute, stirring the entire time.
  3. Remove from heat; let stand 5 to 10 minutes.
  4. Whisk in in powdered sugar until smooth.
  5. Immediately pour over cooled cake.