Friday, August 28, 2009

Caramel Pear Cake

Caramel apples are so overated, this Caramel Pear Cake is a moist and flavorful new autumn classic. If you don't want to make the topping yourself you can heat up a jar of caramel ice cream topping in a medium bowl and procede as directed for homeade topping.

Caramel Pear Cake

1 cup white sugar
1 cup brown sugar, packed
1/2 cup vegetable oil
1/3 cup applesauce
1 tablespoon butter, melted
3 eggs, beaten
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
3 cups peeled and diced pears

Cream white and brown sugars, vegetable oil, applesauce, eggs, butter and vanilla together in large mixing bowl. Mix in flour, salt, baking soda, cinnamon, and allspice. Stir in pears gently.
Pour into a greased 9 x 13 inch pan and bake at 350 degrees for 40 minutes and remove.

Caramel Topping

1/2 cup brown sugar
1/4 cup milk
1/4 lb butter

In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
Pour over warm cake and return to oven for 4 minutes.

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