Pear Spice Bundt Cake Recipes

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PEAR BUNDT CAKE

Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. -Veronica Ross, Columbia Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 5



Pear Bundt Cake image

Steps:

  • Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 232mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

1 can (15 ounces) reduced-sugar sliced pears
1 package white cake mix (regular size)
2 large egg whites, room temperature
1 large egg, room temperature
2 teaspoons confectioners' sugar

PEAR-SPICE BUNDT CAKE

This is a slight twist on applesauce cake, relying instead on a homemade pear sauce. The cake can be made a day ahead. Keep it at room temperature, then glaze it and garnish it with pear chips just before serving.

Provided by Martha Stewart

Yield Makes one 10-inch cake

Number Of Ingredients 18



Pear-Spice Bundt Cake image

Steps:

  • 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 overmix.
  • 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. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.

1/3 cup granulated sugar
2 1/2 pounds (about 5) ripe Bartlett pears, peeled, cored, and cut into 1 1/2-inch chunks
2 sticks (1 cup) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 3/4 cups packed dark-brown sugar
1/4 cup honey
4 large eggs
1/2 cup milk
Cream Cheese Glaze, for serving (optional); or Confectioners' sugar, for dusting (optional)
Pear Chips, for garnish (optional)

PEAR-SPICE BUNDT CAKE

Categories     Cake     Sauce     Bake     Pear

Yield makes one 10-inch cake

Number Of Ingredients 18



Pear-Spice Bundt Cake image

Steps:

  • In a saucepan, spread the granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around the edge of the 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 the pan occasionally. Using a potato masher, mash the 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 the oven to 350°F. Butter and flour a 10-inch (12-cup capacity) Bundt pan, tapping out excess. In a medium bowl, sift together the 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 the butter, brown sugar, and honey on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating until combined after each addition. With the mixer on the lowest speed, add the flour mixture in two batches, alternating with the milk and beginning and ending with the flour. Add the reserved pear sauce, and mix to combine, about 1 minute, scraping down the sides of the bowl as needed. Do not overmix.
  • Spoon the batter into the prepared pan, and smooth with a small offset spatula. Bake, rotating the pan halfway through, until cake is a deep golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack to cool slightly. Invert the cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioners' sugar. Garnish with pear chips, if using.
  • Pear Sauce how-to
  • Pear chunks are added to a pan of caramel and cooked over low heat.
  • After several minutes, a potato masher is used to help break down the pears.
  • The final consistency of the sauce is thick and somewhat chunky.

1/3 cup granulated sugar
2 1/2 pounds (about 5) ripe Bartlett pears, peeled, cored, and cut into 1 1/2-inch chunks
2 sticks (1 cup) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 3/4 cups packed dark-brown sugar
1/4 cup honey
4 large eggs
1/2 cup milk
Cream Cheese Glaze, for serving (optional; page 60); or Confectioners' sugar, for dusting (optional)
Pear Chips, for garnish (optional; page 60)

PEAR SPICE BUNDT CAKE WITH WALNUT PRALINE TOPPING

Found this tasty adaptation of a circa 1992 Gourmet magazine recipe on www.joythebaker.com , a delightful blog up for an award for Best New Blog of 2009 on www.2009.bloggies.com . Give it a look & see whether you'd give her a vote (I did along with a vote for www.fark.com for the esteemed lifetime achievement award). She's got some tasty recipes for sure. Anyone resurrecting the much maligned American Bundt cake gets a hat tip from me anytime. I plan to make this & halve it immediately after cooling cake but before spooning on topping - will add topping to each half with the best looking one going IMMEDIATELY to dear neighbor's home as I strongly suspect this could become a main meal substitute if allowed to remain in toto in our house, LOL.

Provided by Busters friend

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 18



Pear Spice Bundt Cake With Walnut Praline Topping image

Steps:

  • Cake:.
  • Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
  • Sift together flour, baking soda, baking powder, and salt into a bowl.
  • Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
  • Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
  • Fold in pear pieces and chopped walnuts.
  • Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
  • Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
  • Walnut Praline Topping:.
  • Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.

2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons allspice, ground
1 1/2 teaspoons nutmeg, freshly grated
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
3 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
3 pears, peeled, cored and diced into roughly 1/2-inch pieces (about 1 to 1 1/4 cups of fruit)
1 cup walnuts, toasted, cooled, and finely chopped (3 ounces)
3/4 cup brown sugar, golden (packed)
1/2 cup butter
1/4 cup whipping cream
1 cup walnuts, roughly chopped, toasted

PEAR BUNDT CAKE

Make and share this Pear Bundt Cake recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13



Pear Bundt Cake image

Steps:

  • Preheat over to 350°F Grease a 10-inch bundt pan well, brushing it with melted butter or nonstick cooking spray.
  • In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon.
  • In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. It will look sandy when well-combined. Beat in eggs, one at a time, followed by pear/apple sauce and vanilla extract.
  • Working in two or three additions, alternately add flour mixture and milk to the sugar mixture. Stir only until just combined, then gently stir in the diced pears.
  • Pour into prepared pan and bake for 60 minutes, or until a tester comes out clean and the cake springs back when gently pressed.
  • Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 298.3, Fat 5.5, SaturatedFat 3.1, Cholesterol 47.5, Sodium 409.7, Carbohydrate 56.9, Fiber 1.8, Sugar 28.6, Protein 5.5

3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cups granulated sugar
1/4 cup butter, softened
2 large eggs
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 1/4 cups 2% low-fat milk
1 1/2 cups pears, peeled and diced (1 large or 2 small)

FRESH PEAR CAKE

This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.

Provided by Barbara

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 11



Fresh Pear Cake image

Steps:

  • Combine the pears and the sugar and let stand for one hour.
  • Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
  • Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
  • Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
  • Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 67.3 g, Fat 19.5 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 371 mg, Sugar 39.3 g

4 cups peeled, cored and chopped pears
2 cups white sugar
3 cups sifted all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves
4 egg whites
⅔ cup canola oil
1 cup chopped pecans

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