Pear Spice Bundt Cake with Walnut Praline Topping
Delight your taste buds with this irresistibly moist Pear Spice Bundt Cake, crowned with a luscious Walnut Praline Topping. Bursting with warm spices like cinnamon, nutmeg, and cloves, this cake is perfectly balanced by the sweetness of fresh, diced pears and the richness of Greek yogurt. Each slice offers a tender crumb studded with optional chopped walnuts for added texture. Finished with a drizzle of silky praline made from caramelized brown sugar and butter, generously showered with crunchy chopped walnuts, this dessert is a show-stopper for any occasion. Whether served as a holiday centerpiece or a cozy fall treat, this pear spice bundt cake is bound to be your new favorite indulgence. Perfect for pear dessert lovers, bundt cake enthusiasts, or anyone craving a spiced, nutty delight!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (lightly packed)
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Plain Greek yogurt (or sour cream)
- 2 cups Pears (peeled, cored, and finely diced)
- 0.5 cups Chopped walnuts (optional, for cake batter)
- 0.75 cups Walnuts (chopped, for topping)
- 0.5 cups Brown sugar (for topping)
- 0.25 cups Heavy cream (for topping)
- 2 tablespoons Unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, ensuring all grooves are coated.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a mixer on medium speed until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the Greek yogurt. Start and end with the dry ingredients, mixing just until combined after each addition.
Gently fold in the diced pears and chopped walnuts (if using) with a spatula.
Pour the batter into the prepared bundt pan, smoothing the surface with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely.
To make the walnut praline topping, combine the chopped walnuts, brown sugar, heavy cream, and unsalted butter in a small saucepan over medium heat. Stir continuously until the mixture begins to boil and thickens slightly (about 3–4 minutes).
Remove the topping from the heat and let it cool for 2–3 minutes before drizzling it generously over the cooled bundt cake.
Let the topping set for a few minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 315.6 g | 405% | |
| Saturated Fat | 161.7 g | 808% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 871.7 g | 317% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 596.8 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 755 mg | 58% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2261 mg | 48% | |
*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.
