• Preheat oven to 350°

Make the streusal:

• Mix the flour, brown sugar, cinnamon and salt.
• Add the melted butter and stir until well mixed.
• Set aside.

Make the cake:

• Butter a 12 cup bundt pan and dust with flour.
• In a medium bowl whisk together the flour, baking soda, baking powder and salt.
• In the bowl of a stand mixer with the paddle attached cream the butter and sugar together until light and fluffy – about 3 minutes.
• Add the eggs, one at a time mixing well after each addition.
• Add the vanilla and mix well.
• Add the flour mixture in thirds and buttermilk or sour cream/milk in halves alternating between the two beginning and ending with the flour mixture.
• Fold in the pears.
• Add half of the batter to the prepared pan.
• Sprinkle in the struesal mixture, squeezing it to make chunks.
• Top with the other half of the batter.
• Bake in the preheated oven for 55 – 60 minutes until a toothpick or cake tester comes out clean.
• If you are going to make your own salted caramel do it while the cake is baking. I have a recipe with a video on how to make salted caramel
• Let the cake cook for 10 minutes and then remove the cake from the pan and cool completely.
• When ready to serve melt the chips and butter together.
• Drizzle the cake with the chocolate, then the caramel then the chocolate again.