Moist, delicious, and filled with the flavors of fall, this bundt cake will please the toughest of crowds!
Fresh Pear Bundt Cake with Creamy Vanilla Glaze
2014-10-02 19:47:24
Yield: 10 to 12 servings
Ingredients
- 3 cups all-purpose flour
- 1½ cups firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- 3 large eggs, lightly beaten
- 1¼ cups canola oil
- 1½ cups peeled and grated pear
- 1½ cups (1-inch cubes) peeled pear (about 4 ripe pears)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- Creamy Vanilla Glaze (recipe follows)
Instructions
- Preheat oven to 325°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
- In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, ginger, and cardamom. Make a well in dry ingredients; add eggs, whisking to combine. Gradually stir in canola oil. Fold in pear, vanilla, and orange zest; continue stirring until well combined. Pour batter into prepared pan, smoothing top with an offset spatula.
- Bake for 1 hour and 15 minutes or until a wooden pick inserted near the center of cake comes out clean. Let cake cool in pan on a wire rack for 20 minutes. Invert cake onto rack, and let cool completely. Drizzle with Creamy Vanilla Glaze, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Creamy Vanilla Glaze
2014-10-02 19:57:31
Yield: approximately 1 cup
Ingredients
- ½ cup firmly packed light brown sugar
- ⅓ cup heavy whipping cream
- 4 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup confectioners’ sugar, sifted
Instructions
- 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.
Taste of the South https://tasteofthesouthmagazine.com/
This recipe calls for TOO MUCH OIL
more like 1/2 Cup
Hi Jennifer! The 1 1/4 cups oil is correct. This cake is very moist and really tasty-our test kitchen staff loves it!
Not sure why my vanilla glaze was beige color. I have reread and reread and can’t figure what went wrong
Hi Maureen! Thanks for asking. The Vanilla Glaze is beige because the vanilla extract adds in darker color.
I was skeptical about this recipe as I finished mixing the batter. It was very thick, not pourable, and seemed much too oily. When it was finished baking and I tasted it, I was still a little skeptical. The flavors were nice, I liked the spices and the orange addition, but the texture was a little off for me? Very dense, not tender and soft. The glaze was pretty tasty but very sweet, tasted like fudge poured over the cake. Overall it was okay, but I wouldn’t make it again.