Pear and Caramel Bundt
yields: approximately 10-12 slices
1 cup cake flour
1/2 cups unbleached all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
2 tablespoon Limoncello or juice of 1 lemon
zest of 1 lemon
1/2 cup buttermilk
2 ripe Anjou pears peel and core-cut into small chunks
1/2 cup Caramel Bits *(you could add more if you like)
Change the mixer to low speed and beat in each egg, one at a time. After you add each egg in, stop the mixer and scrape down the sides of bowl with a spatula. Stir in the flour and the buttermilk. With mixer on low speed, mix in 1/3 of the flour. Mix in 1/2 the buttermilk. Mix in another 1/3 of flour mixture. Add the rest of the buttermilk. Mix in the rest of the flour until combined. Fold in the pears and the Caramel Bits.
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