Pear Cake with Caramel Glaze

Cake
4Ripe Bartlett pears, peeled and diced, about 3 cups
1 TablespoonSugar
3Eggs
2 cupsSugar
1 ¼ cupsA Perfect Pear from Napa Valley's Pear Olive Oil
3 cupsFlour
1 teaspoonSalt
1 teaspoonBaking soda
1 teaspoonVanilla extract
1 teaspoonAlmond extract
Confectioner's sugar
Glaze
1 cupBrown sugar
½ cupButter
¼ cupEvaporated milk
¼ cupA Perfect Pear from Napa Valley's Pear Maple Syrupl

 

Toss pears gently with 1 tablespoon sugar. Let stand 5 to 10 minutes.

Beat eggs, 2 cups sugar and Pear Olive Oil at medium speed of electric mixer until blended.

In a medium bowl, combine flour, salt and soda and add to egg mixture, beating at low speed until well blended. Fold in pears, and flavorings.

Pour batter into a greased and floured 10 inch Bundt pan. Bake at 350 degrees for 1 hour, or until done. Remove from pan and dust with confectioner's sugar or drizzle with caramel glaze (below).

To make glaze, combine brown sugar, butter, evaporated milk and Cinnamon Pear Maple Syrup in a saucepan over medium heat. Bring to a boil and cook, stirring constantly for 2 minutes or until sugar is dissolved.


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