Pear Cake with Caramel Glaze

This recipe is from the Southern Living 2002 Annual Recipes Cookbook. You can find it here: https://www.food.com/recipe/caramel-glazed-pear-cake-187648

There are a few tips that I want to share:

The batter will be extremely thick until you add the pears. Then the moisture from the pears will loosen the batter so that it’s pourable. Your pears must be really ripe.

2. This is a sweet cake, so be sure to grease the pan well.

3. Also, because it’s sweet, it browns really quickly. I ended up putting a sheet of foil over the loaves to keep them from browning too much.

4. The cake takes longer to bake than the instructions say. I think I baked it for 70 minutes, and then left it in the oven with it turned off for probably 10 minutes just to get the last little bit set.

5. Cook the glaze longer than the recipe says and then stir if off the heat until it looks like a thin caramel. I probably cooked it for 5 minutes.

6. I poked holes in the cakes so that the caramel glaze could penetrate the cake.

7. I poured the glaze on really slowly. You can see that it’s pretty much caramel from the strings on the bottom. The picture from the recipe link doesn’t look as gorgeous as this.