Mini Pear Bundt Cakes with Caramel Sauce

Doug brought home some pears from Massachusetts that just would not ripen. They were repurposed into Mini Pear Breads, and Mini Pear Bundtlette Cakes, both topped with Caramel Sauce.

 

Ingredients:

Pear Bread/Cake:

• 2 cups + 2 tablespoon (8.75 ounces) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 cup chopped walnuts (optional)
• 8 ounces sourdough starter (or 4 ounces water, 4 ounces flour, and 1/2 teaspoon yeast)
• 1/4 cup butter, softened
• 1/4 cup vegetable oil
• 3 eggs, lightly beaten
• 2 cups sugar
• 2.5 cups peeled pears, grated (I used 2 firm pears, and 1 small apple after peeling)
• 2 teaspoons vanilla extract

Glaze:

• 2 ounces (4 tablespoons) butter
• 1/2 cup brown sugar, packed
• 1 pinch of salt
• 4 ounces heavy cream (I used about 1 tablespoon Greek yogurt + milk to make 4 ounces)

 

Instructions:

1. Preat oven to 350°F (175°C).
2. Lightly grease and flour a 24 well mini bundtlette pan and a 8 well mini loaf pan (or a 10-inch tube pan or two 9-by-5-inch loaf pans.)
3. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl.
   (If you’re using nuts, mix about 1/4 cup of the flour mix with the chopped walnuts, to coat the nuts with the flour.)
4. Peel and core pears, then grate them. Set them briefly aside.
5. In a medium bowl, whisk the butter, oil, eggs, sugar, and vanilla together. Stir in the grated pear (and nuts if using).
6. Add the pear mix to the flour mix, and stir until the flour just disappears and the batter is evenly mixed.
7. Using a lightly round large cookie scoop to mostly fill each mini bundltette well.
   (You want to leave about 1/8" under top of  well for a little rising.)
8. Scoop about 2.5 large cookie scoops batter into each mini loaf well.
   (You want to leave about 1/8" under top of  well for a little rising.)
   
9. Bake at 350°F (175°C) for about 22 minutes for the mini bundtlettes, and 25 minutes for the mini loads, or until the little cakes are lightly browned and firm on top and a toothpick inserted in the center comes out clean.
10. Cool the cakes in the pan on a wire rack for about 10 minutes.
11. Make the glaze - melt the butter in heavy pan on the stove over medium heat.
12. Add the brown sugar, stirring in for one minute.
13. Add the salt and cream, bring up heat to medium and bring to boil. Continue stirring and boil for another 2 minutes.
14. Let cool a bit while cakes are cooling.
15. Remove cakes from pan, and drizzle with caramel glaze.

 

Carole's Notes:

We liked this! The pear breads (or bundlettes) were definitely tasty, similar to a fluffy banana bread in consistency. Emily really liked them, and Susan said they were amazing!

The recipe is lightly adapted from  https://smittenkitchen.com/2009/12/pear-bread/ and https://www.thespruceeats.com/easy-brown-sugar-caramel-glaze-3057743