Pear Cake With Caramel Drizzle
|Eggs||3 , beaten|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Vanilla extract||1 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Peeled chopped pears||3 Cup (48 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Caramel drizzle||1 1⁄2 Tablespoon|
Combine eggs, sugar, and oil in a large bowl, beat at medium speed of an electric mixer.
Combine flour, baking powder, soda, and allspice, add to sugar mixture alternately with pears.
Stir in pecans.
Spoon into a well-greased and floured Bundt pan.
Bake at 375Â° for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes, remove from pan, and let cool completely on a wire rack.
Spoon Caramel Drizzle over cake.