Welcome to November! This month’s bundt-baking-get-together, hosted by Baker Street and Cake Duchess has the theme of SPICE. When I came across this recipe for a pear-spice bundt cake by Martha Stewart, I knew I was ready to start baking! The recipe was based on a caramel-pear sauce that was made with fresh pears and sugar then it was incorporated into the cake batter. I was one step ahead of the game as I had a ginger-pear sauce that I made with this great recipe. I changed the spices slightly but basically stuck with the cake recipe and then finished with a cream cheese icing. The cake was dense but in a good way, filled with bits of pear and hints of ginger then cooled with the cream cheese frosting. This would be perfect to serve on a Thanksgiving dessert buffet as an alternative to the traditional pies. You’ll find it will be requested for years to come!Print
Ginger-Pear Bundt Cake #BundtaMonth
For the cake
- 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
- 2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 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
- 1 cup of pear-ginger sauce (store bought pear sauce/preserves or homemade)
Cream Cheese Icing:
- 8 ounces of cream cheese
- 1 cup confectioners’ sugar
- 4-6 Tablespoons of cream (milk would be fine too)
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Prepare Bundt pan with cooking spray and a dusting of flour (or very fine bread crumbs).
- Combine flour, baking powder, salt, ginger, baking soda, and nutmeg with a whisk in a bowl. Set the bowl aside.
- With an electric mixer, beat the butter, brown sugar and honey for a few minutes then add the eggs one at a time. Now on low speed, alternate adding the flour and the milk to the batter. Once it is mixed well, turn off the mixer and fold in the pear sauce.
- The batter will be thick. Spoon it into your prepared Bundt pan. Cook for 35-40 minutes, covering the top with foil around 25-30 minutes if it appears to brown too much. Let the cake cool on a wire rack for 10 minutes before turning it out onto a plate. Let it cool completely before adding the optional (but really tasty) icing.
- Using an electric mixer, combine the ingredients, starting by whipping the cream cheese on its own for a few minutes. Next add the confectioners’ sugar, vanilla extract and cream (or milk). If the icing is too thick then add more milk one Tablespoon at a time.
Recipe adapted from this Martha Stewart recipe.
If you don’t have or want to make the pear sauce, use apple sauce for a similar result.
Pumpkin Bundt with Cream Cheese Filling
Sour Cream Coffee Bundt Cake
Sour Cream Lemon Pound Cake
You won’t want to miss these beautiful Bundt cakes contributed by the rest of the Bundt-A-Month group. Join us and link up your own!
Apple Bundt Cake with an Attitude by Deb | Knitstamatic