Caramel-Glazed Pear Cake

4 ripe Bartlett pears, peeled and diced (about 3 cups) or 28 ounce can drained and diced
1 tablespoon sugar, use only for fresh pears
3 large eggs
2 cups sugar
1 1/4 cups vegetable oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups toasted pecans, coarsely chopped
2 teaspoons vanilla extract
Caramel Glaze

Preheat oven to 350 degrees.  Toast nuts until fragrant about 7-10 minutes, allow to cool completely.  Toss together pears and 1 tablespoon sugar; let stand 5 minutes (only do for fresh pears, otherwise drain pears welll and dice. Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.  Combine flour, salt, and baking soda, and add to egg mixture; add vanilla and beat at low speed until blended. Fold in, by hand, the pears and chopped pecans. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan, and drizzle Caramel Glaze over warm cake.
 
Caramel Glaze
1 cup brown sugar
1/2 cup butter
1/4 cup heavy cream
Stir together brown sugar, butter, and cream in a small saucepan over medium heat; bring to a boil, and cook, stirring constantly, 3 minutes or until sugar dissolves and thickens. Allow to cool until thick enough to glaze cake, but glaze the cake while still warm.