– 2 sticks (226g) unsalted butter, softened – 2 cups (400g) sugar – 3 large room temperature eggs – 3 cups (342g) cake flour – 1 ½ teaspoons (7g) baking powder – ½ teaspoon (3g) baking soda – 1½ teaspoons (3g) cinnamon – ½ teaspoon (3g) salt – 1 cup (242g) sour cream – ⅓ cup (80g) milk – 2 teaspoons (8g) vanilla extract – 1 can (15oz) Pear Halves – ½ stick unsalted butter (57g) – 1 cup light brown sugar (217g) packed into measuring cup – ½ cup heavy cream (126g) – ½ teaspoon salt (2g) – 1 teaspoon vanilla extract (4g) – 1 Tablespoon light corn syrup (18g)a
Drain and arrange pear halves on a chopping board. Dice pears with a sharp knife and set aside. Last, fold them into the batter.
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A bundt pan should be greased and floured before baking at 350°F. We used a 10-inch-wide, 12-cup bundt pan. Notes on pan sizeCombine cake flour, baking powder, baking soda, cinnamon, and salt in a medium basin. Mix and set aside.
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Pour sour cream, milk, and vanilla essence into another bowl or measuring cup. Fork-blend and reserve.Mix softened butter in your mixer until smooth. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy.
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Slowly add eggs and mix until the yolks are incorporated.Add the flour mixture and sour cream mixture alternately, beginning and finishing with flour (3 dry components and 2 wet).
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Mix on low speed. Just blend. (Thick batter)Fold the drained, diced pears into the cake batter gently.
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Scoop batter into bundt cake pan and smooth top with spoon.Bake until a toothpick put into the centre comes out clean or with a few crumbs at 350 degrees for 45-50 minutes. When softly touched, it should jump back.
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If the cake top is darkening after 40 minutes, cover loosely with aluminium foil. Cool the cake in the pan on a wire rack for 10 minutes before removing. Creates 7 cups cake batter.
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In a medium saucepan (deep enough to prevent boilover), melt butter over medium heat.Add the brown sugar and remaining ingredients and cook on medium-high.Stir to combine, avoiding pan sides.
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Once the mixture boils, lower the heat.Check frequently to avoid boiling for 6 minutes. It should bubble. Remove from heat after 6 minutes.
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Remember that caramel thickens as it cools. For faster cooling, pour it into a large heat-proof glass casserole dish. Cooling it using refrigeration is common.
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After the caramel thickens, spoon it over the bundt cake or pipe it with a disposable piping bag with the tip cut for extra control.One-cup caramel sauce. Up to 2 weeks in an airtight fridge container.
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