Fall is my favorite season. The air gets crispier, the animals get friskier and the food is tastier. This is the time of year when I spend a lot of time in kitchen, so get ready because the recipes at Ready Nutrition are going to be rolling in!
Last year, I canned some delicious spiced pears and wanted to use the last jar up in a scrumptious cake. Spiced pear cake is a wonderful treat to make when autumn rolls in. It’s warming, sweet and is the perfect accompaniment to a hot cup of tea.
I wanted to make the cake with a warmed caramel glaze, but didn’t have all the ingredients, so I dusted it with some powdered sugar and it was delicious!
Spiced Pear Cake
- 1 quart size jar of canned spiced pears, drained (about 3 cups)
- 3 large eggs
- 2 cups sugar or for a healthier version substitute 1 1/2 cups of maple syrup
- 1 1⁄4 cups coconut oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup walnuts or pecans, coarsely chopped
- 2 teaspoons vanilla extract
For the caramel glaze:
- 1 cup brown sugar
- 1⁄2 cup butter
- 1⁄4 cup evaporated milk
- Preheat oven to 350°.
- In a large mixing bowl, beat eggs, 2 cups sugar, and oil until blended.
- Combine flour, salt, and baking soda, and add to egg mixture, stir slowly until blended.
- Fold in pears, chopped nuts, and vanilla extract.
- Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean.
- Remove from pan, and drizzle Caramel Glaze over warm cake (directions below).
Alternatively, if you choose not to make the caramel glaze, dust the cake with powdered sugar.
To make the glaze:
- Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2 1/2 minutes or until sugar dissolves.