I love the flavors of fall. The apples, the pears, the pumpkin. And I especially love the sweet spices that usually accompany these flavors in fall baking. Cinnamon, nutmeg, cloves – I go through tons of them when fall baking season starts.
I’ve never been a huge pear fan – just eating them plain. I really disliked them as a child, but as I’ve grown older, I’ve at least learned to appreciate them. I think it’s a texture thing. But once you stick them into something else? I’m all game! Like this bundt cake. I love the pear flavors, and the caramel icing just puts the whole thing over the edge. This has seriously been one of my very favorite cakes!!
You need fresh pears, vegetable oil, sugar, eggs, vanilla, flour, pumpkin pie spice, baking soda and salt. For the icing, you’ll need butter, brown sugar, salt, and powdered sugar.
Stick them into a food processor or blender and process until they are smooth. Measure out 1/2 cup of the puree. You may have more than this, depending on the size of your pears. If you have more, reserve it for another use.
Once the cake is cooled, make the icing. In a saucepan, combine the butter, brown sugar, salt and cream over medium heat. Cook until it starts to boil. Boil for 1 minute, then remove from the heat to cool for 5-10 minutes. Whisk in the powdered sugar.