Pear Bundt from Smitten Kitchen - Day #6 of I Like Big Bundts

Friday, October 22, 2010

Pear Bundt - I Like Big Bundts 2
Pear Bundt

It's Day #6 of I Like Big Bundts! Today, it's a fruit Bundt!

Reader Corinne told me she made this Smitten Kitchen Pear Bread recipe into a Bundt. Since it's pear season, I wanted to try this! I just love pears...Bartlett, Bosc, Anjou. What's your favorite?

Pear Bundt - I Like Big Bundts 2
And the best part, this is one big muffin. No Kitchen Aid. Just two big bowls. Easy Peasy.

Pear Bundt - I Like Big Bundts 2
I brought this to a different library and the staff really liked it. I only had a little sliver...and it was yummy.

I Like Big Bundts 2
National Bundt Day is November 15th! Celebrate with me and make a Bundt! Let me know if you plan to make a Bundt - I'm going to do a round up.

Pear Bundt - I Like Big Bundts 2
I made a quick powdered sugar and heavy cream glaze.

Pear Bundt - I Like Big Bundts 2
Grated pears give the Bundt sweetness and flavor. I needed two pears to equal 2 cups grated.

Pear Bundt
Adapted from Smitten Kitchen who adapted it from Nancy McDermott’s Southern Cakes, which attributes it to one Cornelia Walker. Smitten Kitchen makes it in a tube pan. See her post here.

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped walnuts (optional) (I did not include them)
3/4 cup butter, softened, or 3/4 cup vegetable oil (I used veg oil)
3 eggs, lightly beaten
2 cups sugar
2 to 4 pears firm, ripe pears (for 2 cups of grated pears) (I needed 2 pears to make two cups of pears)
2 teaspoons vanilla extract

1. Preheat oven to 350°F and prep Bundt pan. (I use Pam with Flour spray)
2. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. (If you’re using nuts, scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the chopped walnuts, stirring and tossing to coat the nuts with the flour.)
3. In a medium bowl, combine the butter or oil, eggs, sugar, and vanilla, and stir to mix everything well. Peel and core pears, then grate them (two cups total). Put pears and nuts (if using) into the wet mixture.
4. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.
5. Pour batter into pan and bake for 50 minutes, or until toothpick comes out clean.
6. Cool Bundt on a wire rack for 10 minutes then depan to cool completely.
7. I made a glaze of powdered sugar and heavy cream to drizzle on top the cooled cake.
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14 comments:

Jessica @ bake me away! said... [Reply to comment]

That's so pretty with the drizzled glaze!

Panya said... [Reply to comment]

I'll have to try this! I've used a pear cake recipe from Allrecipes several times now [http://allrecipes.com/Recipe/Fresh-Pear-Cake/Detail.aspx], and while we love the flavor, I can't get it to bake properly. It's always over-done on the outside and under-done on the inside.

Eliana said... [Reply to comment]

Hmmm - as always this is bundt perfection. And yes - I totally plan on makin a bundt. The only problem is figuring out which one :)

JelliDonut said... [Reply to comment]

Another winner! Adding it to the list--we are usually gifted with pears every fall and this will be the perfect way to use a few of them.

My Kitchen in the Rockies said... [Reply to comment]

I have made this pear bread before and like it a lot. I like the idea to bake in in a bundt form. Have to bake it again.

Brittany said... [Reply to comment]

Mary,

This is a gorgeous bundt cake! Thanks for sharing the pear love! If you ever need additional ins-pear-ation, check out our website at www.usapears.org.

happy baking!
your friends at USA Pears

Aggie said... [Reply to comment]

I loved when you did this bundt lineup last year! It cracks me up, but also I LOVE bundt cakes! They are my favorite kind to bake (when I actually bake!)

Fruit cakes are my favorite, I love fresh apple cake, but this pear one sounds DELISH!

Anonymous said... [Reply to comment]

I never thought of using pears before in a cake - let alone a bundt cake this is great - love pears!

Jennifurla said... [Reply to comment]

It doesntget better than this

Alexis said... [Reply to comment]

You bet I'll be making a cake the 15th! I've already started making cakes, check the picts out! They're not as nice as yours but I try :)and the chocolate banana cake is, um, to die for!

Audrey said... [Reply to comment]

Oh, I love when you do this! I still have many bundts bookmarked from last time.

It was so funny when I saw this on SK because I've been making a loaf cake from almost exactly the same recipe for about 20 years. It came from a New England inns cookbook...it's just a small world, recipe-wise. It's even prettier as a bundt, but then again, what isn't? :)

Lisa said... [Reply to comment]

This sounds delicious. I just happen to have all the ingredients to make this, including several pears that have just ripened. Can't wait to try this out.

deb said... [Reply to comment]

You're hilarious. I absolutely love that you're doing this series. I'm also glad that you liked the cake.

beth said... [Reply to comment]

I totally made this in a bundt as well! But *I* was a genius and added chopped chocolate. ;-)

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