Pear Caramel Cake

Pears are often an overlooked fruit, but it takes front and center in this winter-inspired dessert. The combination of pear, rosemary, and caramel makes a perfect addition to any holiday table.

Recipe and photos by: Dora Cavallo

Process

Make the caramel sauce

Place sugar and cream of tarter in a heavy bottomed saucepan. Add enough water to cover the sugar. Cook over medium high heat until the sugar turns to a light amber color. Turn off heat and carefully add in the butter. The sugar mixture will bubble up. Whisk until combined then add in the heavy cream and salt, continue whisking until smooth.

Make the cake

Preheat the oven to 350°F. Line a 9 inch cake pan with a circle of parchment paper and lightly spray with cooking spray. Cover the bottom evenly with 2 tablespoons of sugar followed by the thinly sliced pears.

For the cake batter, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together in a mixing bowl. Set aside.

In another mixing bowl, whisk together the oil, remaining sugar, pear or applesauce, eggs, and vanilla extract. Add the dry ingredients into the mixture and stir just until combined. Fold in the chopped, peeled pears.

Spread the batter evenly over the sliced pears in the cake pan. Bake for 30-35 minutes until golden brown and when a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a plate or cake stand.

Drizzle some caramel sauce over the top and a sprinkle of Infused Rosemary Salt and garnish with a sprig of rosemary.