Autumn is good. Especially in late September - early October. When you do not miss summer anymore and you are completely Ok with the fact, that it is actually autumn. I would even say, it is the time when you actually enjoy autumn. 'Cause it is just perfect now.
I like crispy air in the morning. I like walking in the park, adoring the beauty of the trees. And after such a long walks you feel fresh and a little bit cold. So the best place to go afterwards is a lovely, cozy coffee house, where you can drink mugs of coffee, tea or cocoa (even better!!!) and get warm. Oh, Gosh! How could I forget about the dessert?! Inexcusable, to put it mildly!
Life is uncertain. Eat dessert first. ~ Ernestine Ulmer
Hey, who knows what will happen the next day, month or year? Maybe you everyday pass by some cafe with a huge shop-window but there is only one dessert you desperate wanna try. And then one day comes a time...and the bakery is knocked down. And you never gonna try it.! Oops, painful.
Resume: go to that bakery and eat that dessert...because, well...Yeah, life is short and uncertain. Or you have another option - to bake this Pear Bundt Cake with Caramel Glaze.
At any case don't forget to make yourself happy. You are the only one who can!!
But please! consider your time zone. Dessert first, without arguing, but better in the morning))
The truth is that lately I didn't feel like eating anything sweet at all (fruits don't count). The exception is chocolate. Dark chocolate. It really helps me when I need some outburst of energy. Always have a small bar along with me. I've been thinking about it as an "overbaking" syndrome? Hmmm......who knows. Time will tell.
What I wanted to show you can not wait, Pear Bundt Cake with Caramel Glaze. It even sounds nobly. I hope after following up my abstruse writing you understand the whole importance of this cake. Okay. I think I'm done with writing today.
The cake is yours.
Pear Bundt Cake with Caramel Glaze
standard 23 cm (9 inch) across the top bundt pan
for the cake
1 cup sugar
1/2 cup vegetable oil
1/2 cup yogurt
1 cup wheat flour
1 cup all purpose flour
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cardamon
1/2 tsp salt
3 pears, peeled, cored, diced
1 cup heavy cream
1 cup sugar
40 g butter
1. Preheat the oven to 350 F (175 °C).
2. Butter and flour a bundt pan .
3. Whisk together sugar and oil. Beat in eggs, one at a time. Add yogurt and mix until combined.
4. Mix flour, baking powder, nutmeg, cloves, cardamon, salt. Stir dry mixture into the wet, just until combined.
5. Fold pears into the batter. Pour batter in the prepared pan, filling only 3/4 of the pan.
6. Bake for 50 minutes, until the toothpick comes out clean. Let cool in the pan for 10 minutes, then invert on the wire rack and let cool completely.
1. Heat the sugar in a saucepan without stirring, until in starts to melt and become a brown-amber color. Be careful not to burn it.
2. Swirl a few times until the sugar melts completely and remove from heat.
3. Once the sugar is completely melted add the butter and stir until the butter is dissolved in caramel.
4. Pour in cream in a steady stream, stirring constantly. It is gonna be very steamy and the mixture will bubble. So watch out!
5. Put saucepan back on the heat. Allow it to boil for a few minutes.
6. Let cool before using. Pour into the jar and store in the refrigerator. Caramel can harden a bit in the fridge. So just put for a few seconds in a microwave before using.