Caramelized Asian Pear Cake

Watch the video.

Grease and flour a 12 or 15 cup bundt pan.

In a small fry pan, put 1-1/2 tbsps butter and 1/3 cup sugar and 2-3 Asian Pears, peeled, cored and diced large. (NOTE:  You can use regular pears or apples)

Cook over medium high heat until the mixture boils.  Keep it boiling until it begins to turn a light tan color.  At this point, stir in 1 tbsp. heavy cream.  Stir well.

Pour into bottom of bundt pan.

• 1 cup soft butter
• 3 cups sugar
• 6 eggs – separated
• 1 tbsp vanilla
• 3 cups cake flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 cup milk

Mix the flour, salt and baking soda and set aside.

Cream the butter, then add the sugar and cream well.

Add the yolks one at a time, blending well.

Add the vanilla.

Add 1/3 of the flour mixture and then 1/2 of the milk

Repeat and then end with the last 1/3 of the flour.

Blend well.

Beat the egg whites until stiff and fold in.

Pour the batter into the pan.

Bake at 325 degrees for about 1 hour to 1 hour and 10 minutes.

Leave in pan for 10 minutes, then turn it out onto a rack that is over another pan to keep any drips from running onto the counter.

Serve at room temperature.

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