For the Caramel Pears:
3 Fresh pears, 1/2 stick butter, 1/2 cup brown sugar, 1/4tsp sea salt.
Melt the butter, sugar and salt. Peel and cut pears into 1/2” chunks and stir gently into the melted mixture. Set aside and cool to room temperature.
For the Cake:
1 stick of butter at room temp, 1 cup brown sugar, 1 2/3 cup flour, 3/4 tsp baking powder 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg.
Cream butter and sugar together, add eggs one at a time. Mix dry ingredients together and add to butter mixture just until incorporated. Fold in the caramelized pears and pour into a greased 10” cast iron skillet. Bake @350 for 30-35 min, until toothpick comes out clean. Cool before frosting.
For the Frosting:
1 stick butter at room temp, 2 cups confectioner’s sugar, 1/2 cup Sweetlife Farm Salted Whiskey Caramel Sauce, ~ 2 tbs cream, flaked sea salt .
Beat butter and sugar together until creamy and well mixed. Warm the caramel sauce just enough to stir (not melt), and beat it in with enough cream to reach spreading consistency. Spread over cooled cake, sprinkle with flaked sea salt.
Skillet Pear Cake with Salted Whiskey Caramel Frosting