My jaw dropped when I saw this cake. I love pears, cake and thick glaze – especially when combined! And this is an exceptionally moist cake thanks to the peeled and grated pear, as well as the canola oil (oil cakes tend to be very moist).
Fresh Pear Bundt Cake with Creamy Vanilla Glaze
- 3 cups all-purpose flour
- 1 1/2 cups firmly packed light brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/8 tsp. cardamom
- 3 large eggs, lightly beaten
- 1 1/4 cups canola oil
- 1 1/2 cups peeled, corred and grated pear
- 1 1/2 cups (1-inch cubes) peeled and cored pear
- 1 tsp. vanilla extract
- 1 tsp. orange zest
- Preheat ovent to 325 F. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
- In a large bowl, whisk together flour, sugar, cinnamon, baking soda, salt, ginger, and cardamom. Make a well in center of dry ingredients; add eggs, stirring to combine. Fold in pear, vanilla, and orange zest; continue stirring until well combined.
- Bake until a wooden pick inserted near center of cake comes out clean, approximately 1 hour and 15 minutes. Let cake cool in pan on a wire rack for 20 minutes. Invert cake onto a wire rack, and let cool completely. Drizzle with Creamy Vanilla Glaze, if desired.
Creamy Vanilla Glaze
- 1/2 cup firmly packed light brown sugar
- 1/3 cup heavy whipping cream
- 4 Tbs. unsalted butter
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 3/4 cup confectioners’ sugar, sifted
- In a small saucepan, bring brown sugar, cream, butter, vanilla and salt to a boil over medium-high heat. Cook, whisking constantly, for 1 minute. Remove from heat, and let cool completely. Gradually whisk in confectioners’ sugar. Pour glaze over cooled cake.
Recipe and Photo courtesy of Taste Of The South Magazine