For the Pear Cake:
- 3 cups cake flour + 2 tablespoons cake flour, divided
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 9 ounces unsalted butter (18 tablespoons), softened
- 1 ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 ¼ cup whole milk
- 2 cups fresh pear, peeled and petite diced into ¼” cubes
For the Cinnamon Buttercream:
- 6 egg whites
- 1 ½ cups granulated sugar
- 1 ½ cups unsalted butter, softened
- ¼ cup salted butter, softened
- 1 ½ teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
For the Caramel Pears and Caramel Sauce:
- 2 pears
- ½ cup water
- 1 ⅓ cups granulated sugar
- 1 teaspoon kosher salt
- 1 cup + 2 tablespoons heavy whipping cream
For the Assembly:
- Remaining caramel from caramel pears
- Fresh bay leaves
- Cinnamon sticks