Salted Caramel Pear Cake Recipe

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Pour the batter into the prepared cake pan and arrange the sliced pears on top.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

While the cake is cooling, make the salted caramel sauce. In a saucepan, melt the sugar over medium heat until it turns a deep amber color, swirling the pan occasionally. Carefully add the butter and stir until melted and well combined. Slowly pour in the heavy cream, stirring constantly. Remove from heat and stir in the salt.

Once the cake is cooled, drizzle the salted caramel sauce over the top and serve.