Recipe Image

Pear Bundt Cake

15 minutes
Prep Time
1 hour
Cook Time
If you are a fan of fresh pears, you are going to love this Pear Bundt Cake made with fresh Anjou pears.
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup 2 sticks butter, softened
  • 1 cup dark brown sugar, packed
  • 1 cup cane sugar
  • 3 large eggs
  • 2 teaspoon vanilla extract
  • 1 ¼ cups buttermilk
  • 2 cups green or red Anjou pears, cored and chopped
  1. Preheat the oven to 350 degrees F and grease and flour (or use a baking spray with flour in it) a 10-inch fluted tube pan or 10 cup bundt cake pan.
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, soda & salt.
  3. Next, beat butter in a separate bowl (of a stand mixer or hand mixer) on medium speed for about 25-30 seconds. Add in both sugars, mix on medium for another 25-30 seconds. Scrape down all sides of the bowl, then increase speed to medium-high, and mix for approximately 4 minutes until light and fluffy.
  4. One at a time, add the eggs while beating for 45 seconds for each egg. Mix in vanilla extract and beset for another 15 seconds.
  5. Alternately, add in flour mixture and the buttermilk, mixing until just combined after each addition.
  6. Spoon the mixture into the prepared bundt pan, sprinkle the chopped pears as you go. Then using a butter knife, gently swirl the layers together. Make sure to smooth the top evenly.
  7. Tap the bundt pan gently a few times to settle the batter, then bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  8. Cool on a wire rack for 10 minutes in pan, then invert onto a cooling rack to cool completely.
  9. Spread the buttercream icing on the bundt cake as desired and add sprinkles!

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