Apple and Pear Bundt Cake with Caramel Glaze
OTTAWA -- This caramel glaze is so tasty you may want to double the recipe and spoon it over the cake slices too.
Baking Time: 60-75 minutes
Preparation Time: 25 minutes
- 2 cups (500 mL) granulated sugar
- 1-1/2 cups (375 mL) vegetable oil
- 3 Ontario Eggs
- 2 tsp (10 mL) vanilla extract
- 3 cups (750 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 each Ontario Apple and Pear, cored and chopped
- 1/2 cup (125 mL) each butter and packed brown sugar
- 2 tsp (10 mL) milk
In a large bowl, using an electric mixer, beat granulated sugar, oil, eggs and vanilla until creamy. Using a wooden spoon, stir in flour, baking soda and salt until well blended. Stir in apple and pear. Spoon batter into greased and floured 12-cup (3 L) Bundt pan. Bake at 350°F (180°C) for 1 to 1-1/4 hours or until cake tester inserted in center comes out clean. Cool on rack 20 minutes.
Caramel Glaze: In a medium saucepan, combine butter, brown sugar and milk; bring to boil, over medium-high heat, stirring constantly. Boil for 2 minutes, while stirring. Remove cake from pan; spoon warm glaze over warm cake. Serve warm or at room temperature.
Protein: 5 grams
Fat: 38 grams
Carbohydrate: 71 grams
Fibre: 2 grams