Ingredients

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 extract
• 1 ¼ cup whole milk
• 2 cups fresh pear, peeled and petite diced into ¼” cubes

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

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

For the Assembly:

• Remaining caramel from caramel pears
• Fresh bay leaves
• Cinnamon sticks

Instructions

Make the Pear Cake:

1. Preheat oven to 350°F (175°C). Butter and lightly flour three 8″ round cake pans. Line the bottoms with parchment paper circles.
2. In a medium bowl, sift together 3 cups cake flour, baking powder, salt, and ground cinnamon. Whisk well to combine and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium-high speed. Continue to beat until the mixture is pale and fluffy, approximately 4 minutes.
4. With the mixer on low speed, add the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
5. Add the vanilla extract and mix until just combined.
6. Gradually add the sifted flour mixture in three batches, alternating with the whole milk. Begin and end with the flour mixture. Mix only until just combined, being careful not to overmix the batter. Stop the mixer and scrape down the bowl.
7. In a small separate bowl, gently toss the petite diced fresh pear with the reserved 2 tablespoons of cake flour to lightly coat them. Using a spoon or spatula, carefully fold the coated pear chunks into the cake batter, taking care not to smash the delicate pear pieces.
8. Divide the batter evenly among the three prepared 8″ round cake pans.
9. B Bake for 25-28 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean.
10. Allow the cakes to cool in their pans for 10 to 15 minutes before carefully inverting them onto a wire rack to finish cooling completely.

Make the Cinnamon Buttercream:

1. Combine the egg whites and granulated sugar in the heatproof bowl of a stand mixer. Whisk them together until just combined.
2. Set the bowl over a saucepan of simmering water (creating a double-boiler), ensuring the bottom of the bowl does not touch the water. Whisk constantly until the egg mixture reaches 160°F (71°C) on a candy thermometer. Carefully remove the bowl from the heat and attach it to the stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes. The meringue should be fluffy, glossy, form stiff peaks, and the bowl should no longer be warm to the touch.
4. Switch to the paddle attachment. With the mixer on low speed, gradually add the softened unsalted and salted butter cubes, one at a time, mixing until each cube is fully incorporated.
5. Add the vanilla extract and ground cinnamon. Continue mixing on low to medium-low speed for about 3 to 5 minutes, until the buttercream becomes beautifully silky and smooth.
6. Do not be alarmed if the buttercream appears curdled or soupy at some point; simply continue mixing. It will come together to a perfectly smooth consistency.

Make the Caramel Pears and Caramel Sauce:

1. Liberally spray a baking sheet with cooking spray or line it with parchment paper; set aside.
2. In a 3-quart stainless steel saucepan, combine water, granulated sugar, and kosher salt over medium heat. Stir with a fork for 4-5 minutes until the sugar dissolves and the mixture comes to a boil. Stop stirring at this point. Continue to cook without stirring for 10-12 minutes, or until the mixture achieves a rich, golden honey butterscotch color. Carefully add the heavy whipping cream (be cautious, as the mixture will bubble up vigorously). Reduce the heat slightly. Stir constantly with a rubber spatula for another 10-12 minutes, until the mixture registers 250°F (121°C) on a candy thermometer.
3. Remove the saucepan from the heat and carefully pour the hot caramel into a heatproof glass measuring cup. Allow it to cool, stirring occasionally, until the mixture thickens and is ready for dipping (approximately 180°F / 82°C).
4. Holding the pears by their stems, dip them into the warm caramel, allowing any excess to drip off back into the measuring cup. Place each dipped pear onto the prepared baking sheet and let them set for about 10 minutes. The caramel will remain somewhat pliable even once set. If too much caramel pools at the bottom, gently lift the pear and remove some of the excess.
5. Allow the caramel-dipped pears to fully set. The remaining excess caramel sauce will be used in the cake assembly.

Assemble the Cake:

1. Place the first layer of cooled pear cake onto your desired serving plate or cake stand. Spread approximately one cup of cinnamon buttercream evenly over the top. Drizzle generously with a portion of the salted caramel sauce remaining from the pears. If the caramel has become too thick to drizzle, warm it gently for a few seconds until it reaches a pourable consistency, but allow it to cool slightly before applying to prevent the frosting from melting.
2. Carefully place the second cake layer on top, then repeat the process with more frosting and caramel. Finally, top with the third and final cake layer. Apply a thin crumb coat of frosting to the entire cake, then finish frosting the cake with the remaining cinnamon buttercream until smooth.
3. To decorate, drizzle thin, delicate strands of the remaining caramel in a circular pattern around the outside edge of the cake. Add a few artful circular drops of caramel here and there on the top surface. Thoughtfully arrange the caramel-dipped pears on one side of the cake, tucking in a couple of fresh bay leaves around them for a touch of greenery. Break several pieces of cinnamon stick (this gives a more rustic appeal) and arrange them alongside the pears.

• If, at any point during preparation, your buttercream appears curdled or broken, simply continue mixing on medium-low speed. It will usually come together and become smooth again. If it appears soupy, try placing the bowl in the refrigerator for 10 to 15 minutes to chill slightly, then resume mixing.
• When preparing the salted caramel, using a 3-quart stainless steel saucepan is crucial. The mixture will bubble up significantly when the cream is added, and a smaller pan will result in an overflowing mess.
• If you desire a specific aesthetic for your caramel-dipped pears, such as one standing upright and another lying on its side, be sure to set them on your tray in that orientation immediately after dipping. The caramel will firm and create a “bottom area” specific to how they are placed.
• To create those pretty small dots of caramel for extra garnish, simply drop a tiny dab of the remaining caramel onto your prepared baking tray when you are dipping the pears. Once set, lift them off with a small offset spatula and strategically place them on your finished cake.
• Breaking the cinnamon sticks instead of using them whole requires a bit of force but contributes to a more natural, rustic, and inviting presentation.
• Store the assembled cake in the refrigerator. For the best flavor and texture, allow the cake to come to room temperature for about an hour before serving.