Apple-Pear Spiced Bundt Cake - Karla

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Ingredients

  • 1/3 C sugar
  • 2 1/2 lbs. ripe pears and apples, peeled, cored, and cut into 1 1/2" chunks
  • 2 sticks (1C) unsalted butter, room temperature plus more for the pan
  • 3 C all-purpose flour, plus some for dusting
  • 2 tsp baking powder
  • 1tsp salt
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/4 ground nutmeg
  • 1 3/4 dark brown sugar, packed
  • 1/4 C honey
  • 4 large eggs
  • 1/2 C milk
  • 1 C toasted pecan halves stirred into a caramel sauce for a glaze, optional or favorite glaze, optional

Instructions

  1. In a saucepan make a caramel sauce by spreading granulated sugar in an even layer, cooking over medium-high heat without stirring until sugar around the edge of the pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon slowly stir until all sugar has melted and the mixture is translucent and golden. Add pear and apple chunks to the sauce and stir to coat. Cook covered, over low heat until very soft, 6 to 8 minutes swirling pan occasionally. Fruit will be broken down but still slightly chunky. Continue cooking, uncovered, for 5 minutes more stirring frequently. Remove from heat and let cool completely.
  2. preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. Tapping out excess. In a medium bowl sift together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. Set aside.
  3. In a mixer beat butter, brown sugar, and honey on medium-high heat until light and fluffy, 3 to 4 minutes scraping down the sides of the bowl as needed. Add eggs one at a time, beating until combined after each addition. With the mixer on the lowest speed, add flour mixture in two batches, alternating with milk beginning and ending with flour. Add fruit sauce and mix to combine, about 1 minute, scraping down sides of the bowl as needed. Do not overmix.
  4. Spoon batter into prepared pan and smooth until even. Bake, rotating pan halfway through, 35 - 40 minutes until cake is a deep golden brown and a toothpick inserted in the center comes out clean. Transfer pan to a wire rack to cool slightly. Invert the cake onto a plate and remove it from the pan, allow to cool for 10 minutes. Pour the pecan and caramel glaze and spread over the top, or use your own favorite glaze, letting some drop down the sides.


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