Spiced Pear Cake with Honey Caramel Frosting

• Vegetarian

• Produce

  • 3 cups Pears

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 cup Honey

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 2 Cinnamon sticks
  • 4 Cloves, whole
  • 4 cups Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1/2 cup Honey caramel
  • 1 tsp Kosher salt
  • 1 pinch Nutmeg, ground
  • 2 pinch Salt
  • 1 1/2 cups Sugar
  • 1 1/2 tsp Vanilla, pure

• Drinks

  • 1/4 cup Apple cider

• Dairy

  • 2 11/16 cup Butter, unsalted
  • 1/2 cup Yogurt, full-fat plain

• Liquids

  • 1/2 cup Water

Found on blahnikbaker.com

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• ¾ teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ½ cup full-fat plain yogurt
• 1 cup (2 sticks) unsalted butter, melted, browned and cooled
• ¼ cup apple cider
• 4 large eggs, at room temperature
• 3 cups peeled and grated pears
• ½ cup granulated sugar
• ½ cup water
• 2 cinnamon sticks
• 4 whole cloves
• pinch of ground nutmeg
• pinch of salt
• ½ teaspoon pure vanilla extract
• 1 cup honey
• 3 tablespoons unsalted butter
• 1 ½ cups (3 sticks) unsalted butter, at room temperature
• ½ cup honey caramel
• pinch of salt
• 4 cups confectioner’s sugar
• 1 teaspoon pure vanilla extract

Directions

• Preheat oven to 350 degrees F. Grease three 8-inch round cake pans with baking spray. Line with parchment circles and grease parchment.
• In the bowl of a stand mixer, combine the flour, sugar, baking soda, baking powder and salt. In a medium bowl, whisk together the yogurt, browned butter, apple cider and eggs.
• Add the wet ingredients to the flour mixture and mix on low speed until combined. Increase speed to medium and mix for 1 minute. Be careful not to overmix. Fold in the grated pears using a rubber spatula.
• Divide the batter evenly into the prepared pans.
• Bake cake layers until golden brown on top and a toothpick inserted into the center comes out clean, about 40-45 minutes.
• Make the syrup while the cake cools. Combine the sugar, water, cinnamon stick, cloves, nutmeg and salt in a small saucepan. Bring to a boil over medium heat. Stir to dissolve the sugar and stir in the vanilla. Remove from heat and let sit for at least 20 minutes. Strain to remove the cinnamon sticks and cloves and let cool completely.
• Remove cakes from oven and let cool slightly in pans, 2-3 minutes. Poke holes in the cakes with a skewer. Brush the hot cake layers with the syrup. Let cake layers cool completely in pans.
• Combine the honey and butter in a small saucepan and bring to a boil over medium heat. Boil without stirring for about a minute. Remove from heat and stir occasionally as the caramel cools completely.
• In a medium bowl, beat butter and honey caramel sauce on low speed until just combined. Increase speed to medium-high and beat for 2-3 minutes until light. Add in the powdered sugar and vanilla extract. Mix on low speed until incorporated about 1 minute. Increase speed to medium and beat until light and fluffy, about 2-3 minutes.
• Place on cake layer on a serving plate. Top with ½ cup frosting and spread evenly. Place another cake on top and repeat the process until the last layer. Frost the outside of the cake and decorate as desired. Here, I sifted cinnamon + powdered sugar on the top