Pear and Toasted Pecan Buttermilk Cake
2 15-oz. cans pear halves, packed in light syrup, drained, syrup reserved
1 18.25-oz. pkg. yellow cake mix
1/2 c. buttermilk
2 large eggs
2 tsp vanilla extract
1/2 c. finely chopped toasted pecans
Preheat oven to dg350. Grease and flour 12-cup Bundt pan.
Puree pear halves and place over medium heat in small saucepan. Cook,
stirring occasionally, until the pear puree has reduced by half 15-20
minutes. You should have about 1 cup puree. Remove from heat and let
puree cool.
In large bowl with mixer at low speed, combine cake mix, buttermilk,
eggs, vanilla and cooled pear puree for one minute. Increase speed to
medium and beat two minutes more. Fold in pecans. Pour batter into
pan.
Bake 30-35 minutes until light brown and springs back when lightly
touched. Remove pan to wire rack to cool for 20 minutes. Invert onto
platter. Poke wholes in the top of the cake with a wooden skewer or
toothpick. Spoon one cup of the reserved pear syrup on top and allow
it to seep into the wholes and down the sides and drizzle into the
center. Allow cake to cool completely 30 minutes more.
Yield 16 servings.
Happy Baking!
Sherri
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