Every Fall Barbara Grieb would make this cake for Doctors, Mailmen, and others who so kindly served the Grieb family throughout the year. This Caramel Glazed Pear cake recipe came from the Telegram Tribune. The cake is made with oil rather than butter, but there is butter in the glaze. This yummy cake is chock-full of diced pears and roasted pecans for the quintessential fall dessert.
Instructions for Caramel Glazed Pear Cake
Caramel Glazed Pear Cake
- 4 ripe Bartlett pears, peeled and diced (about 3 cups) sprinkle with 1 TBS sugar – set aside
Beat together with mixer
- 3 large eggs
- 2 cups sugar
- 1 ¼ cups vegetable oil
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
In a large mixing bowl, add liquid ingredients to dry Ingredients – MIX
Fold into cake mixture (with heavy wooden spoon) diced pears and 1 ½ cups coarsely chopped roasted pecans.
70 minutes at 350 degrees in a greased and floured 10 inch Bundt Pan or Angel Food Cake Pan
OR small pan with half the recipe and then bake 35 mins an hour.
When done remove from pan and poke with fork tines
Prep time 10 mins Cook time 70 mins Total time 1 hour 20 mins
Caramel Glaze DRIZZLE Prep
- 1/2 cup brown sugar
- 3 Tbls butter
- 1/8 cup evaporated milk or cream
- 1 tsp vanilla
Stir together brown sugar, butter, and evaporated milk in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 2½ minutes or until sugar dissolves.
Pour the warm caramel glaze over the cake allowing it to drip down the sides.