December brings with it a medley of festivities, and what better way to celebrate the season than with a dessert that captures the essence of winter's harvest—pears!

Since December is national pear month, Superfresh Growers sent me some lovely, juicy Bosc pears, and so I decided to make this gorgeous, show-stopping Poached Pear Caramel Cake.

Bosc pears, vanilla, fall spices, cream cheese, and caramel were a heavenly combination to make the perfect holiday dessert.

Scroll down to get the recipe for this VERY delicious Poached Pear Caramel Cake!

*This post is sponsored by Superfresh Growers

poached pear caramel cake

At the heart of this yummy cake are Bosc pears—December's jewels that embody elegance and warmth with their nutty and spicy notes.

With a firmer, denser flesh than other pear varieties, Bosc pears hold their shape and texture very well during the poaching process.

Instead of buttercream, I decided to use a luscious cream cheese filling. The cream cheese balances and compliments the sweetness of the poached pears with a yummy tanginess.

INGREDIENTS FOR the CAKE

2 cups all-purpose flour
1 cup white granulated sugar
1 tsp. baking soda
1/2 tsp salt
1 cup fresh pear puree (Bartlett is my preferred pear for this)
2 tsp. vanilla
1/2 cup olive oil
1 Tbsp apple cider vinegar
8 oz. cream cheese ( I don’t do cream cheese frosting, you can choose to do so instead)
½ cup crushed macadamia nuts
Pinch of cardamom (for sprinkling)
Pinch of Turbinado sugar (for sprinkling)
Caramel Sauce (Get my yummy homemade recipe here)

DIRECTIONS

Preheat the oven to 350°F and grease 2 baking trays.
Add fresh pear to the food processor and purée. Set aside.
Add all-purpose flour, white granulated sugar, baking soda, and salt to a mixing bowl and mix them together.
Add the pear puree, vanilla, oil, and apple cider vinegar and mix into a batter. Do not over-mix. It will still seem thick, which is okay
Divide the batter evenly between the cake and bake for 20-25 minutes.
Check for doneness by inserting a toothpick into the center of the cake. It should come out clean.
Let the cake cool in the trays for a few minutes, and then transfer to a wire rack to cool before frosting.

INGREDIENTS FOR THE POACHED PEARS

6 Bosc pears (peeled and the bottoms cut so they can stand)
1 cup brown sugar
5 cups of water
1 tsp. cardamom

DIRECTIONS

To poach the pears: In a large pot, combine the water and sugar over medium-high heat.
Add the lemon juice.
Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer.
Submerge the pears in the simmering liquid, adding more water, if necessary, to just cover the pears. I just lay them down sideways.
Cut a piece of parchment paper into a circle just large enough to cover the pot.
Ease the paper down into the pot until it touches the surface of the liquid.
Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes.
Remove the pot from the heat and cool the pears completely in the poaching liquid.

To assemble the cake

Once the pears and cake have cooled, spread a generous amount of cream cheese between the layers so they stick together.
Remove the pears from the liquid, drain, and set 3-4 on top of the cake
Drizzle with caramel sauce
Top with crushed macadamias
Sprinkle with cardamom and turbinado sugar.
Serve.
Use extra pears to divide between servings.
Serves a total of 6.

This cake isn't just a dessert; it's gorgeous too!

It will add a touch of elegance to your festive tablescape or be the focal point of your dessert table.

Your guests will be impressed!

print this recipe

As the holiday spirit fills the air, this Poached Pear Caramel Cake will not only capture the essence of December but also the hearts (and tastebuds!) of the loved ones you share it with!

Love, Annette xx

Read more:

Homemade Vegan Caramel sauce

A festive dessert recipe round-up to sweeten the holidays

Anjou pear salad with balsamic vinaigrette

IMAGES BY : KRISTEN FAYE PHOTOGRAPHY