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Pear/Spice Bundt Cake with Caramel Frosting


Master Gardener
South Central Texas
Planting Zone

Cream Cheese Filling
8 oz. package of cream cheese, softened
2 Tablespoons AP flour
1/4 Cup granulated sugar
1 Teaspoon vanilla extract
1 Large egg

Pear/Spice Batter
1 Cup packed light brown sugar
3 Cups AP flour
1 Cup vegetable oil
1 Teaspoon salt
3 Large eggs
1/2 Teaspoon baking soda
2 Teaspoons vanilla extract
2 Teaspoon baking powder
4 Teaspoons apple or pumpkin pie spice
1 1/2 Cups of shredded pears (or apples)

Caramel Frosting
1/2 Cup packed light brown sugar
1 Teaspoon vanilla extract
1/4 Cup heavy cream (or milk)
1 1/4 Cup powdered sugar, sifted
1/4 Cup butter
2/3 Cup roughly chopped toasted pecans

Preheat oven to 350 degrees.

Prepare the cream cheese filling
Beat cream cheese, sugar, egg, flour & vanilla extract with an electric mixer on medium speed until smooth.

Prepare Pear/Spice batter
Beat brown sugar, oil and sugar with an electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Whisk together baking powder, apple or pumpkin pie spice, salt, baking soda, & flour. Gradually add to the brown sugar mixture, beating on low speed until just blended. Add the shredded pears & beat on low speed just until combined.

Spoon half of the batter into a greased & floured bundt pan. Dollop the cream cheese filling over the batter leaving a 1 inch border around the edges of the pan. Swirl filling through batter using a knife. Spoon remaining batter over the filling.

Bake in the preheated oven until a long wooden pick inserted in the center comes out clean (about 1 hour). Cool cake in pan on a wire rack for 20 minutes, then remove from pan to wire rack & cool completely (about 2 hours).

Caramel Frosting
Over medium heat, combine the brown sugar, cream & butter in a 2-quart heavy saucepan, whisking constantly, until everything is melted & well combined (about 1 to 2 minutes).

Remove pan from heat & stir in vanilla. Gradually whisk in powdered sugar until smooth. Gently stir until mixture begins to cool and thicken. Immediately spoon frosting over the cooled cake & sprinkle with pecans.



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