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 homemade ginger pear sauce. 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.
- 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.
Serving Size:1 slice
Amount Per Serving: Calories: 414 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 98mg Sodium: 345mg Carbohydrates: 54g Fiber: 1g Sugar: 34g Protein: 6g
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