Caramelized pear cake

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Ingredients (cake)
1 cup butter
2 cups sugar
4 eggs
2 3/4 cup flour
3 tsp baking powder
1 cup milk
jar whipped cream

Preheat your oven to 350F or 180C. Then get a large mixing bowl and put in your butter and sugar mix well until all combined and crumbly. After mixed add your eggs and then mix again until all combined and smooth; add flour a little at a time and mix it until smooth, then add a little more and mix until smooth. Keep doing this until all your flour is gone (Do not pour the entire 2 3/4 cups of flour all at once into your mix because when you go to mix it. it will get lumpy. Pour a little at a time) once your flour is all mixed in and smooth. The batter will be a little tough but smooth. Then add your baking powder and mix until smooth. Then add your milk and vanilla - mix until smooth

There you go. Your vanilla cake.

Very Important Step: (Here is where a lot of people mess up their cake)After you mix your batter grease your cake tin(what you are using to put the cake in the oven) grease it well with butter. Butter it up good. Put butter all over it. Then sprinkle some flour on the cake tin over the butter. The flour is going to stick to the butter and form a crust so that the cake won't stick to the pan and will be easy to flip when it is done.

Pour your batter into your well greased cake tin and put it into your already preheated oven and bake it for exactly 45 minutes. (DO NOT OPEN THE OVEN AT ALL WHILE THE CAKE IS BAKING) by doing that your cake will sink and have a hole in the middle.

Set cake aside to cool while you work on the filling.

Pear filling

4 pears (peeled and sliced) 
3 tbsp brown sugar
1 tbsp butter
3 tbsp whipped cream

In a sauce pan put your pears and on medium low heat start cooking adding in your sugar and butter. Cook,stirring every few minutes, lower heat and continue cooking allowing caramel to melt and pears to soften.Once your pears are soft to the touch, turn off the fire.

Cut cake in half, and take a few spoons ONLY of that pear caramel from the pot and pour it in the center of the cake to moisten. Scoop out your pears and also put all over the center of the cake, spreading evenly. (Make sure to leave the majority of the pear sauce in the pot even after pears are removed) put your whipped cream in the pot with the caramel and mix well to form a smooth caramel mix, set aside to be drizzled on top of cake.

Cover your pear filling with a nice layer of whipped cream and cover with the top half of the cake.


Now liberally use the rest of your jar of whipped cream and frost the cake. Drizzling your smooth caramel of top.

I learned this recipe from a great pastry chef in California named Erica, I made it once and absolutely loved it. Going to make it again most likely this week. A really moist, flavorful and all around delicious cake. 

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From my kitchen to yours

God Bless

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