Name: Spiced Ginger Bundt Cake with Caramel Poached Pears recipe by Alok Verma at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 2 Eggs + 1 Egg White; 1 cup milk; 1½ tsp Vanilla Extract; 4 tbsp Butter; 2¾ cups Cake Flour; 1¾ cups Granulated Sugar; 1½ tsp baking powder; ¼ tsp Baking Soda; ¼ tsp ground cloves; ¼ tsp grated Nutmeg; 1½ tsp grated Ginger; 1½ tsp ground Cinnamon; 3 Pears, peeled, but kept whole with stalk intact; 3 cups Sugar; 2 Cups Water; 1 bark of Cinnamon; 2 tbsp Butter; 1 cup Heavy Cream; A pinch of salt

Ingredients Serving: 8

2 Eggs + 1 Egg White
1 cup milk
1½ tsp Vanilla Extract
4 tbsp Butter
2¾ cups Cake Flour
1¾ cups Granulated Sugar
1½ tsp baking powder
¼ tsp Baking Soda
¼ tsp ground cloves
¼ tsp grated Nutmeg
1½ tsp grated Ginger
1½ tsp ground Cinnamon
3 Pears, peeled, but kept whole with stalk intact
3 cups Sugar
2 Cups Water
1 bark of Cinnamon
2 tbsp Butter
1 cup Heavy Cream
A pinch of salt

Instructions

Pre-heat the oven to 175°C.
In a mixing bowl, beat 2 eggs and 1 egg white with milk and vanilla extract.
In another bowl, mix together sifted flour, sugar, cinnamon, cloves, ginger, nutmeg, baking powder and baking soda.
Add the butter to the dry ingredients and beat it all together till the batter resembles coarse crumbs.
Add the egg mixture to the bowl with the dry ingredients-butter mixture, slowly beating it all through and the batter is ready.
Pour the batter in a greased bundt mould (or any mould of your choice) and bake it for 40 minutes at 175°C till a toothpick inserted comes out clean.
In a large saucepan, add 1 cup sugar, 2 cups water and a cinnamon bark and heat till all the sugar has dissolved. Lower in the pears and continue heating on high for about 15-20 minutes till the pears are tender all the way through.
Take the pears from the pan and let them rest aside. The syrup can be discarded or reduced and used on another occasion.
To make the caramel sauce, heat 2 cups sugar on high flames till all of the sugar has dissolved and the colour changes to amber. Make sure not to burn it and keep stirring throughout the process. Add 2 tbsp butter and mix.
After the butter has melted, add the heavy cream and salt and mix it all together. Since the cream is at a far lower temperature than the sugar, it’ll splutter, so be careful while you’re mixing it.
Turn off the gas after 2 minutes, as you don’t want to burn the sugar. Let the caramel sauce cool down a little before letting the pears rest in it.
While serving, place the caramel bathed pears in the center of the bundt cake and drizzle caramel sauce all over.

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