Pear Spice Cake with Salted Caramel

Pear Spice Cake with Salted Caramel


September 7, 2014

This recipe may look long and complex, but it's really just cake, frosting and salted caramel, each easy enough to make on their own, then put together. The caramel can be made at least a day ahead, if you want to make it on another day.

  • Makes: Serves 16-20.



3/4 cup sugar

3/4 cup packed brown sugar

3 large eggs

3/4 cup canola oil

1 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. each cloves and allspice

1/4 tsp. salt

2 ripe pears, coarsely grated


1/2 cup butter, at room temperature

1/2 cup packed brown sugar (optional)

1 tsp. vanilla

3-4 cups icing sugar, plus extra if needed

2-4 Tbsp. milk or cream

Salted Caramel

1 cup sugar

1/4 cup water

1 tsp. lemon juice

1/3 cup heavy (whipping) cream

1/4 tsp. sea salt


1Preheat oven to 350°F. Butter or spray two 8 or 9-inch cake pans.

2In a large bowl, beat the sugars and eggs for 2-3 minutes, until thick and pale. beat in the oil and vanilla. In a small bowl, stir together the flour, baking soda, cinnamon, allspice, cloves and salt.

3Add the dry ingredients to the sugar mixture along with the grated pears and any juices that have accumulated underneath them (grate them onto a cutting board or into a flat bowl or cake pan), beating on low speed or stirring just until combined. Spread the batter into the prepared pans and bake for 30-35 minutes, until golden and springy to the touch. Cool for 15 minutes in the pans, then invert them onto wire racks to cool. If you like, slice the domed part off the tops of the cakes using a serrated knife.

4To make the frosting, beat the butter, brown sugar and vanilla until fluffy. Beat in the icing sugar and milk or cream, adding extra sugar or milk if needed to achieve a spreadable consistency. Spread over the cake layers, and if you like, spoon some into a frosting bag with a star tip and pipe over the top of the cake - this will provide ridges for the caramel to drip from.

5To make the caramel, stir together the sugar, water and lemon juice in a small saucepan set over medium-high heat. When it comes to a boil, stop stirring and swirl the pan often, cooking until it starts to turn golden. When it starts to change colour don’t leave the pan – swirl it often until it turns a deep golden – the colour of maple syrup. Remove from heat and whisk in the cream – it will foam up. Whisk in the salt and let cool to room temperature – it can be slightly warm, but not so warm that it will melt the icing.

6Once cooled, dribble the caramel over the cake.


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