Description
A moist and flavorful Spiced Pear Bundt Cake studded with chopped hazelnuts and infused with warm spices like cinnamon, nutmeg, and ginger. Perfect for a cozy dessert or afternoon treat, this cake combines tender pears and crunchy nuts baked to golden perfection in a Bundt pan.
Ingredients
Fruits
- 2 cups ripe pears, peeled and diced
Dry Ingredients
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
Sugars
- ½ cup sugar
- ½ cup brown sugar
Wet Ingredients
- ½ cup butter (melted) or oil
- 2 eggs
- ¾ cup milk or yogurt
- 1 tsp vanilla extract
Nuts
- ¾ cup hazelnuts, chopped
Instructions
- Preheat & Prepare: Preheat your oven to 180°C (350°F). Grease and lightly flour a Bundt pan to prevent sticking and ensure easy release of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined.
- Mix Wet Ingredients: In a separate large bowl, combine the sugar, brown sugar, and melted butter or oil. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to enhance the flavor.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the milk or yogurt. Mix gently until the batter is smooth and well combined, taking care not to overmix.
- Fold Add-ins: Carefully fold in the diced pears and chopped hazelnuts, distributing them evenly throughout the batter.
- Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack and let it cool completely before slicing and serving.
Notes
- Use ripe pears for the best natural sweetness and texture.
- You can substitute milk with yogurt for a tangier flavor and moist texture.
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F for 8-10 minutes, then chop.
- Make sure not to overmix the batter to keep the cake tender.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
