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Pear-Spice Bundt Cake

Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Dessert, recipe
Cuisine American
Servings 1 10" Cake

Ingredients
  

  • 1/3 cup granulated sugar
  • 2 1/2 pounds Bartlett pears peeled, cored, and cut into 1 1/2" chuncks
  • 2 sticks unsalted butter at room temperature, plus more for pan
  • 3 cups all-purpose flour plus more for dusting
  • 2 tsps baking powder
  • 1 tsp salt
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground cardamom
  • 3/4 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 3/4 cups dark brown sugar packed
  • 1/4 cup honey
  • 4 large eggs
  • 1/2 cup milk
  • confectioner's sugar for dusting (optional)

Instructions
 

  • In a saucepan, spread granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around edge of pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.
  • Add pear chunks to caramel, and stir to coat. Cook, covered, over low heat until very soft, 6 to 8 minutes, swirling pan occasionally. Using a potato masher, mash pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.
  • Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper, and nutmeg; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Add eggs, one at a time, beating until combined after each addition. With mixer on the lowest speed, add flour mixture in two batches, alternating with milk and beginning and ending with flour. Add reserved pear sauce and mix to combine, about 1 minute, scraping down sides of bowl as needed. Do not over mix.
  • Spoon batter into prepared pan and smooth with a small offset spatula. Bake, rotating pan halfway through, until cake is a deep golden brown and a cake tester inserted in center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool slightly. Invert cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. OPTIONAL: Once cool, pour your favorite glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar.