This pear cake is loaded with warm spices and topped with a cinnamon cream cheese frosting and salted caramel.
A delicious spice cake this year is pretty much the best thing. But then add some deliciously sweet pears, salted caramel, and cinnamon buttercream and you have sweet seasonal bliss.
After a massive haul at our local u-pick I came home with more pears than one can humanly eat. What to do when that happens? Make a giant cake of course!
The base of the cake is my favorite spice cake recipe ever. It contains ginger, cinnamon, cloves, nutmeg, and allspice. The flavors are warm and cozy. Adding diced pears to melt into the batter was just the icing on the cake.
In between each cake layer are three layers of pure joy.
-The first layer is cinnamon cream cheese buttercream.
-The second layer is more cinnamon and butter caramelized pears.
-The final layer is a drizzle of salted caramel over the pears.
Like I said, pure joy. The cake is finalized with a generous coating of cinnamon cream cheese buttercream frosting, a drizzle of homemade salted caramel, and some caramel dipped pears, sprinkled with flaked sea salt.
While there may be a lot of components in this cake, it is worth every second and every dish. This Pear Spice Cake is a cake to impress and produce a flavor explosion in your mouth!
If pears aren’t your thing, this cake would be just as phenomenal using apples. Simply replace the pears in the recipe with apples.
- 2½ cups flour preferably cake flour but all-purpose flour will work
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 cup unsalted butter room temperature
- 2 cups dark brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 3 pears peeled cored and diced
- ½ tablespoon fresh lemon juice
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon corn starch
- Click the link above for the recipe.
- 1 cup granulated sugar
- 6 tablespoons salted butter room temperature
- ½ cup heavy cream
- 1 teaspoon vanilla
- 1 teaspoon salt
- Preheat oven to 350 degrees. Spray 3 seven inch or 2 nine inch cake pans with nonstick cooking spray.
- In a large bowl, combine flour, baking powder, salt, and spices.
- In the bowl of your mixer beat together butter and brown sugar for 4 minutes.
- Add eggs, one at a time, mixing thoroughly before each addition.
- Mix in vanilla.
- Alternatively add flour mixture and buttermilk to the butter/egg mixture, in 3 batches. Careful to not over mix.
- Divide batter into pans evenly, and bake for 30-35 minutes or until a knife is inserted and comes out clean.
- Cool cakes in pans for 10 minutes then invert on a rack to remove cake layers from pans and allow to cool completely.
- In a sauce pan, add diced pears and lemon juice. Cook over medium-high heat, stirring occasionally.
- In a separate bowl, combine remaining ingredients and whisk to combine.
- Pour over pears, and stir constantly until sauce thickens, approximately 2 minutes.
- Set aside and cool completely.
- In a small sauce pan combine butter, sugar, and cream over medium heat, stirring constantly.
- Cook until mixture is a caramel color and coats the back of a spoon, about 6-8 minutes.
- Remove from heat and stir in salt and vanilla.
- If desired, carefully dip a pear into the caramel and place on a greased baking sheet to set.
- Allow to cool completely before using.
- Once cake is completely cool, make frosting-
- Beginning with first layer, top with a thin layer of frosting, a layer of pears, and a drizzle of caramel. Top with next cake layer and repeat.
- Frost the outside of the cake with remaining frosting then drizzle the caramel and flaked sea salt. Top with caramel pear if desired.
- Caramel and pear filling can be made up to 3 days in advance.