Pear Spiced Bundt Cake

 

3

cups Gold Medal® all-purpose flour

1 1/4

teaspoons baking soda

1/2

teaspoon salt

2

teaspoons pumpkin pie spice

5

ripe pears

3/4

cup vegetable oil

2

cups granulated sugar

3

eggs

1

teaspoon vanilla

1/4

cup butter

1/2

cup packed brown sugar

1/4

teaspoon salt

1/3

cup whipping cream

1

cup powdered sugar

• 1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray; light flour.
• 2 Peel, core and chop 2 of the pears; place in blender. Cover; puree until smooth. Measure 1/2 cup of the puree. Reserve remaining puree for another use.
• 3 In small bowl, stir together flour, baking soda, salt and pumpkin pie spice. Set aside.
• 4 In large bowl, beat 1/2 cup pear puree, the oil and granulated sugar with electric mixer on medium speed until combined. Add eggs one at a time, scraping down sides of bowl between each addition. Beat in vanilla. Add flour mixture; beat just until combined.
• 5 Peel, core and chop remaining 3 pears. Fold chopped pears into cake batter. Pour into pan.
• 6 Bake about 1 hour or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 45 minutes.
• 7 To make icing, in 2-quart saucepan, cook butter, brown sugar, salt and cream over medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat; let stand 5 to 10 minutes. With whisk, beat in powdered sugar until smooth. Immediately pour over cooled cake.