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.
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.
Cream Cheese Icing:
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
Apple Bundt Cake with an Attitude by Deb | Knitstamatic
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.
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