Salted Caramel Pear Cake

thecakeblog.com

Gloria Woodlock

subheading: For the Pear Cake:

3 cups cake flour 2 tablespoons cake flour, divided

1 tablespoon baking powder

¾ teaspoon salt

1 teaspoon ground cinnamon

9 ounces unsalted butter ( 18 tablespoons), softened

1 ½ cup granulated sugar

3 large eggs

2 teaspoons vanilla

1 ¼ cup whole milk

2 cups fresh pear, peeled and petite diced into ¼” cubes

subheading: For the Cinnamon Buttercream:

6 egg whites

1 ½ cups granulated sugar

1 ½ cups unsalted butter, softened

¼ cup salted butter, softened

1 ½ teaspoon vanilla extract

¾ teaspoon ground cinnamon

subheading: For the Caramel Pears and Caramel Sauce:

2 pears

½ cup water

1 ⅓ cups granulated sugar

1 teaspoon kosher salt

1 cup 2 tablespoons heavy whipping cream

subheading: For the Assembly:

Remaining caramel from caramel pears

Fresh bay leaves

Cinnamon sticks

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