Pear Spiced Bundt Cake

 


Ingredients

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

Icing

  • 1/4
    cup butter
  • 1/2
    cup packed brown sugar
  • 1/4
    teaspoon salt
  • 1/3
    cup whipping cream
  • 1
    cup powdered sugar

  • Steps

    • 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.

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