Apple & pear bundt cake with pecans and caramel glaze

For me Easter is the time of bundt cakes and this spiced apple and pear cake is amazingly soft and moist, drizzled with sticky caramel glaze and sprinkled with crunchy walnuts.


Ingredients:

For the cake:

• 3 cups plain flour
• 1tsp baking powder
• 1tsp bicarb. of soda
• 1 1/2 tsp ground cinnamon
• 1 tsp ground cloves
• pinch of salt
• 1 cup light brown sugar
• 1/2 cup caster sugar
• 1 cup vegetable oil
• 2 eggs
• 1 tsp vanilla paste or extract
• 1/2 cup bramley apple sauce
• 2 small apples
• 2 pears

For the glaze:

• 8tbsp dulce de leche
• 2tbsp single cream
• 2tbsp icing sugar

Additionally:

• 70-80g walnuts 

Mix both sugars, oil, eggs, vanilla and apple sauce in a large bowl until combined, then add all dry ingredients and mix until combined.  

Peel and roughly chop apples and pears, then stir into the mixture.

Pour the mixture into a large greased bundt tin and bake in a pre-heated oven at 180C for about 50 minutes, or until skewer inserted in the middle comes out clean.

Leave to cool a little in the tin, then turn it out and leave to cool completely.

To make the glaze place dulce de leche and single cream in a small saucepan, then warm gently until the mixture is combined and begins to bubble.  Stir in icing sugar and pour over the cake.

Sprinkle chopped walnuts on top and leave to set.

Enjoy!