Pear-Spice Bundt Cake

• 1/3 cup granulated sugar
• 2 1/2 pounds (about 5) ripe Bartlett pears, peeled, cored, and cut into 1 1/2-inch chunks
• 2 sticks (1 cup) unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 3/4 cups packed dark-brown sugar
• 1/4 cup honey
• 4 large eggs
• 1/2 cup milk
• Cream Cheese Glaze, for serving (optional; page 60); or Confectioners sugar, for dusting (optional)
• Pear Chips, for garnish (optional; page 60)

1. In a saucepan, spread the granulated sugar in an even layer.
2. Cook over medium-high heat, without stirring, until sugar around the edge of the pan melts and begins to turn golden, 3 to 4 minutes.
3. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
4. Add pear chunks to caramel, and stir to coat.
5. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling the pan occasionally.
6. Using a potato masher, mash the pears until they are broken down but still slightly chunky.
7. Continue cooking, uncovered, 5 minutes more, stirring frequently.
8. Remove from heat; let cool completely.
9. Preheat the oven to 350F.
10. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess.
11. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
12. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
13. Add the eggs, one at a time, beating until combined after each addition.
14. With the mixer on the lowest speed, add the flour mixture in two batches, alternating with the milk and beginning and ending with the flour.
15. Add the reserved pear sauce, and mix to combine, about 1 minute, scraping down the sides of the bowl as needed.
16. Do not overmix.
17. Spoon the batter into the prepared pan, and smooth with a small offset spatula.
18. Bake, rotating the pan halfway through, until cake is a deep golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
19. Transfer the pan to a wire rack to cool slightly.
20. Invert the cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes.
21. Once cool, pour the glaze over the top, letting some drip down the sides.
22. Alternatively, dust with confectioners sugar.
23. Garnish with pear chips, if using.
24. Pear chunks are added to a pan of caramel and cooked over low heat.
25. After several minutes, a potato masher is used to help break down the pears.
26. The final consistency of the sauce is thick and somewhat chunky.

sugar, bartlett, unsalted butter, allpurpose flour, baking powder, salt, ground cinnamon, ground cardamom, ground ginger, baking soda, freshly ground black pepper, freshly grated nutmeg, sugar, honey, eggs, milk, cream cheese, page

Taken from www.epicurious.com/recipes/food/views/pear-spice-bundt-cake-390130 (may not work)