Pumpkins and apples may steal the stage in the fall, but pears are the star of the show in these soft and moist fall-perfect cakes. Cinnamon, ginger, and cardamom add warmth to these buttery cakes that are loaded with tender pears and drizzled with a rich, nutty, and perfectly sweet glaze.
Makes 12 (4-inch) mini bundt cakes (or 1 full-sized 12-cup bundt cake)
Ingredients
Spiced Pear Bundt Cakes
3 Tbsp unsalted butter
4 ripe Bartlett pears, peeled and chopped (about 2 lbs)
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ tsp ground cinnamon
¾ tsp ground ginger
¾ tsp ground cardamom
1 cup unsalted butter, softened
1 ¾ cup dark brown sugar, packed
4 large eggs
2 tsp pure vanilla extract
1 cup full-fat sour cream
Vanilla Browned Butter Glaze
½ cup unsalted butter
1 ¾ cups confectioners’ sugar, sifted
2-3 Tbsp whole milk
⅛ tsp kosher salt
1 tsp pure vanilla extract
Directions
Spiced Pear Bundt Cakes
In a large skillet, melt three tablespoons of unsalted butter over medium-high heat. Add the chopped pears and cook until they just start to brown, about 5 minutes. Remove the skillet from the heat and allow the pears to cool completely.
Preheat oven to 350°F. Spray 4-inch mini bundt pans (or one 12-cup bundt pan) with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy. Reduce the speed to low and gradually add the brown sugar. Return to medium-high speed until the mixture is light and fluffy, about 3 more minutes.
Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Then beat in the vanilla extract until combined.
At low speed, gradually add the flour mixture alternating with the sour cream, beginning and ending with the flour mixture, beating just until combined after each addition. Then use a rubber spatula to gently fold in the cooled pears.
Divide the batter among the prepared mini bundt pans, filling each about ⅔ full and smoothing the tops with an offset spatula. Tap the pans on the counter to release any air bubbles.
Bake for 20-30 minutes, or until the tops are set and crackly and a toothpick inserted in the center comes out clean. (If making one 12-cup bundt cake, bake for about 45-60 minutes.) Let the cakes cool for about 10 minutes in the pans. Then invert the cakes onto a wire rack and let the cakes cool completely before glazing.
Vanilla Browned Butter Glaze
Place the butter in a small sauce pan over medium heat. Cook, stirring occasionally, until the butter begins to foam and turns golden brown (being careful not to burn the butter).
Strain the butter into a mixing bowl, leaving the brown sediment behind. Whisk in the confectioners’ sugar and 2 ½ tablespoons of milk, vanilla, and salt. Add additional milk if necessary until the desired consistency is reached.
To glaze, place the cakes on a wire rack on top of a wax-paper lined surface or baking sheet. Pour the glaze slowly around the top of each cake, letting the glaze drip into the cake grooves.
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