Pear-Pecan Mini Cakes

For dessert last night, we had Pear-Pecan Mini Cakes With Caramel Sauce. I served them with ice cream because A believes it's not dessert if you don't have ice cream. I made these as individual cakes in a jumbo muffin pan, but you could use a 13- x 9-inch pan or a Bundt pan. You can substitute apples for the pears and omit the pecans, if desired. (I know this is a shock, but this is one of the few dessert recipes I make that doesn't have butter. It uses oil instead.) The original recipe was inspired by one from a friend of my grandmother. —PHH

Pear-Pecan Mini Cakes
2 cups sugar
1 1/4 cups oil
3 eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg (optional)
2 tsp. vanilla extract
3 pears, peeled, cored, and chopped
1 1/2 cups chopped pecans
Caramel Sauce

1. Beat sugar, oil, and eggs with an electric mixer until blended. In a separate bowl combine flour, next 3 ingredients, and, if desired, nutmeg. Gradually add flour mixture to sugar mixer, beating until blended. Stir in vanilla, pears, and pecans. Pour mixture into lightly greased jumbo muffin pans.
2. Bake at 350° for 45 minutes or until a pick inserted into center comes out clean. (Note: Baking time will vary depending on the size of your pan.) Cool in pans 10 minutes; remove from pans, and cool completely. Serve with Caramel Sauce.

Caramel Sauce
1/2 cup butter
1 cup brown sugar
1/4 cup whipping cream

1. Combine all ingredients in a small saucepan, and cook over medium heat until butter is melted and sugar is dissolved.