Pear Bundt Cake
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
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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.
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In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, soda & salt.
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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.
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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.
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Alternately, add in flour mixture and the buttermilk, mixing until just combined after each addition.
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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.
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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.
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Cool on a wire rack for 10 minutes in pan, then invert onto a cooling rack to cool completely.
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Spread the buttercream icing on the bundt cake as desired and add sprinkles!
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