Studded with sweet pears, these cute Bundt cakes are the perfect personal-sized desserts.
Gingerbread-Pear Miniature Bundt Cakes
- 7 tablespoons unsalted butter, softened and divided
- 1 cup coarsely chopped peeled Bartlett or Bosc pear
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 2 teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon plus ⅛ teaspoon kosher salt, divided
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup whole buttermilk
- ⅓ cup unsulphured molasses
- 1½ cups confectioners’ sugar
- 3 tablespoons fresh lemon juice
- Preheat oven to 350°. Spray a 6-well miniature Bundt pan with baking spray with flour.
- In a small skillet, melt 1 tablespoon butter over medium-high heat. Add pear; cook until lightly browned, about 2 minutes. Remove from pan; let cool.
- In a large bowl, beat granulated sugar, vanilla, and remaining 6 tablespoons butter with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
- In a medium bowl, whisk together flour, ginger, cinnamon, ½ teaspoon salt, baking soda, nutmeg, and allspice. In a small bowl, whisk together buttermilk and molasses. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in cooled pears.
- Divide batter among prepared wells, smoothing tops. Tap pan on counter twice to release air bubbles.
- Bake until a wooden pick inserted near center comes out clean, about 17 minutes. Let cool in pan for 10 minutes. Run a knife around edges of cakes, and invert onto a wire rack. Let cool completely.
- In a small bowl, whisk together confectioners’ sugar, lemon juice, and remaining ⅛ teaspoon salt; drizzle over cooled cakes.