Pear Spice Bundt Cake With Walnut Praline Topping - cooking recipe

Ingredients

Pear Spice Cake
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice, ground
1 1/2 teaspoons nutmeg, freshly grated
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
3 pears, peeled, cored and diced into roughly 1/2-inch pieces (about 1 to 1 1/4 cups of fruit)
1 cup walnuts, toasted, cooled, and finely chopped (3 ounces)
Walnut Praline Topping
3/4 cup brown sugar, golden (packed)
1/2 cup butter
1/4 cup whipping cream
1 cup walnuts, roughly chopped, toasted

Preparation

Cake:
Put oven rack in middle position and preheat oven to 350\u00b0F Butter and flour bundt pan.
Sift together flour, baking soda, baking powder, and salt into a bowl.
Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
Fold in pear pieces and chopped walnuts.
Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
Walnut Praline Topping:
Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.