0 from 12 votes
Pear Bundt Cake Recipe
Pears are in season, and you’re looking for the perfect dessert. Here it is with this easy to make Pear Bundt Cake. This pear cake recipe is perfect for a fall bake sale, a party, or even a family dinner. The end result is pretty and so, so delicious!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 servings
Calories: 262 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
- 2 ¼ cups all-purpose flour 2 tablespoons additional for high altitude
- 1 ½ teaspoons baking powder reduce to 1 teaspoon for high altitude
- 1 teaspoon cinnamon
- ½ teaspoon fresh nutmeg ground may be used
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup 2 sticks butter, softened
- [1 cup light brown sugar packed (¾ cup for high altitude)]
- 1 cup granulated sugar ¾ cup for high altitude, I use all natural cane sugar
- 3 eggs large room temperature
- [1 teaspoon vanilla bean paste or vanilla extract]
- [1 teaspoon bourbon vanilla extract* ]
- 1 ¼ cups buttermilk I used whole buttermilk (to make your own see notes)
- ¾ cup walnuts chopped and toasted*
- 1 ½ cups pear peeled cored and chopped or shredded (about 2 small pears, I used Melissa’s Bartlett pears)
Vanilla Sauce
- ½ cup butter
- ½ cup heavy whipping cream
- 1 cup sugar
- 1 ½-2 teaspoons vanilla extract
Instructions
- Preheat 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.
- In a medium bowl whisk together the flour, cinnamon, nutmeg, baking powder, soda & salt.
- Beat butter in the bowl of a stand mixer or hand mixer on medium speed for about 30 seconds. Add both sugars, mix on medium for another 30 seconds, scrape down sides, then increase speed to medium-high and mix for 3-4 minutes until light and fluffy. (Longer if using cane sugar).
- Add eggs, one at a time, beating for 45 seconds for each egg. Mix in vanilla bean paste & extract.
- Alternately add flour mixture and buttermilk, mixing until just combined after each addition. Stir in walnuts. While spooning into prepared pan, sprinkle chopped pears as you go, then using a butter knife gently swirl the layers together, smooth the top evenly.
- Tap the bundt pan gently a few times on a potholder to settle the batter, then bake for 50-65 minutes until toothpick inserted comes out clean.
- Cool on wire rack for 10 minutes, then invert onto cooling rack to cool completely. If desired, drizzle cooled cake with vanilla buttercream glaze or make vanilla butter sauce (or go crazy and do both).
Cup of Yum
Notes
- *Homemade Bourbon Vanilla Extract is optional, but adds a delicious flavor. You may replace with an additional teaspoon of vanilla bean paste or regular vanilla extract.
- How to make buttermilk | Add 1 tablespoon white vinegar or lemon juice to a scant one cup of milk, stir and let sit for 5-10 minutes.
- Oven: Line a rimmed sheet pan with parchment paper for easy clean up. Place walnut pieces in preheated 350F degree oven and toast for 8-10 minutes.
- Stovetop: In a light, non-stick pan, toss no more than 1 cup of chopped walnuts, shaking occasionally over medium-low heart, about 3-5 minutes.
- Any ripe pear may be used, typically about 2 small pears is all you need.
Nutrition Information
Serving
11 serving
Calories
262kcal
(13%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Cholesterol
48mg
(16%)
Sodium
236mg
(10%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 262
% Daily Value*
| Serving | 11 serving | |
| Calories | 262kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 48mg | 16% |
| Sodium | 236mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.