Orange Pear Bundt Cake
Brighten up your dessert table with this fragrant and moist Orange Pear Bundt Cake, a delightful fusion of zesty citrus and juicy pears. This show-stopping cake combines the richness of buttery batter, the bright essence of fresh orange zest and juice, and the subtle sweetness of ripe, diced pears for a flavor-packed bite in every slice. Topped with a silky orange glaze and a sprinkle of zest for garnish, this cake is as beautiful as it is delicious. Perfect for celebrations, brunches, or simply treating yourself, this bundt cake is easy to prepare in under 90 minutes and serves 12 generously. Whether you're a baking enthusiast or a beginner, this irresistible combination of flavors and textures will make it a new favorite in your recipe collection.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons orange zest
- 1.5 cups orange juice
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 cups ripe pears, peeled and diced
- 0.5 cups confectioners' sugar
- 2 tablespoons milk (for glaze)
- 1 teaspoon orange zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the orange zest and 1 cup of the orange juice until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Gently fold in the diced pears until evenly distributed in the batter.
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, invert the cake onto a wire rack and allow it to cool completely.
While the cake cools, prepare the glaze by whisking together the confectioners' sugar, remaining 1/2 cup of orange juice, and milk until smooth and pourable.
Once the cake is completely cool, drizzle the orange glaze over the top of the cake. Garnish with additional orange zest if desired.
Slice the cake and serve. Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories |
4671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 859.0 g | 312% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 543.0 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 320 mg | 25% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2030 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
