Pear Bundt Cake
Indulge in the cozy flavors of fall with this Pear Bundt Cake, a moist and tender dessert brimming with warm spices, sweet pears, and a hint of vanilla. Made with a blend of cinnamon, nutmeg, and luscious ripe pears, this cake perfectly balances sweetness and spice for a treat that’s irresistible any time of year. Its rich batter, enriched with Greek yogurt for a soft crumb, bakes beautifully in a bundt pan, creating an elegant shape that’s perfect for gatherings. Each bite delivers chunks of juicy pear nestled in a spiced, buttery cake, with the option to finish it off with a dusting of powdered sugar for an extra touch of sweetness. Serve it plain, or take it over the top with whipped cream or a scoop of vanilla ice cream—ideal for holiday celebrations or a cozy weeknight dessert. This Pear Bundt Cake is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups ripe pears, peeled, cored, and finely chopped
- 1 cup plain Greek yogurt
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to ensure the cake releases easily.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, alternating with the Greek yogurt. Begin and end with the dry ingredients, and mix until just combined—do not overmix.
Gently fold in the chopped pears with a spatula, distributing them evenly throughout the batter.
Pour the batter into the prepared bundt pan. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the deepest part of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert the pan onto a wire rack and release the cake. Let it cool completely.
Optionally, dust the top of the cake with powdered sugar before serving for a decorative touch.
Slice and serve as is or pair with whipped cream or vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 41.5 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 161 mg | 3% | |
*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.
