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A wonderfully fresh, dense, spongy cake with warm fall spices and subtle sweetness, this Browned Butter Spiced Pear Bundt Cake with Apple Cider Glaze is sure to please!
A wonderfully fresh, dense, spongy cake with warm fall spices and subtle sweetness, this Browned Butter Spiced Pear Bundt Cake with Apple Cider Glaze is sure to please!
Pears are a staple in our home in the fall. Growing up, I didn't eat a lot of fresh pears. So I had no idea what I was missing out on until my husband and I started dating and I've been hooked ever since.
Pears are now hands-down my favorite fruit to bake with. And we tend to have a surplus of them at the house, so I'm always trying out new recipes to use with our favorite fruit. One of the recipes our family loves is this Browned Butter Spiced Pear Bundt Cake with Apple Cider Glaze.
Apple cider was used for the glaze because I didn't have any pear cider. (I have never seen pear cider at the grocery store. I think I may need to figure out how to make pear cider… I'll put it on the recipe to-do list!) Anyways, this pear bundt cake is a wonderfully fresh, dense, spongy cake with all the fall feels in the spice blend. Full of subtle sweetness and warm spices – nothing can compare to a pear!
Why You'll Love This Pear Bundt Cake Recipe
Taste Explosion: The spiced pear cake is a carnival of flavors. Think cinnamon meets sweet pears and luscious brown butter.
Nostalgic Vibes: This cake is your grandma's secret recipe with a twist. Every bite feels like a warm hug from the past.
Showstopper: You're about to become the Star Baker among your friends. This cake isn't just delicious, it's a stunner too!
More Tasty Pear Recipes
Pear Bundt Cake Ingredients
- pears
- ground cinnamon
- granulated sugar
- brown sugar
- eggs
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- ground ginger
- ground nutmeg
- ground allspice
- buttermilk
- vanilla extract
- apple cider
- confectioners' sugar
- heavy whipping cream
- butter
- kosher salt
How to Make a Brown Butter Bundt Cake
This pear bundt cake with fresh pears is easy to make. Here's the simple recipe rundown:
- Brown the butter.
- Beat sugar and butter until creamy.
- Add eggs one by one, followed by vanilla extract.
- Mix in dry ingredients and buttermilk.
- Gently fold in diced pears.
- Pour batter into prepared Bundt pan.
- Bake and let cool before removing from pan.
- Serve and enjoy!
Recipe Tips
- Pear-fect Pears: Use ripe but firm pears for the best texture.
- Bundt Pan Prep: Don't skimp on greasing your pan to ensure the cake comes out easily.
- Patience: Remember, good things come to those who wait (for their cake to cool).
FAQs
Nope, it's not! Bundt cakes can be made with any type of cake batter.
Bundt means "bundle" in German.
The difference lies in the pan. Bundt cakes are baked in a Bundt pan, giving them that distinctive donut shape.
Cool it, baby! Let your cake cool before you remove it from the pan.
Patience is key! Let it cool, then gently shake the pan to loosen the cake before flipping it over.
A mix of melted butter and flour works wonders.
Grease your pan well and make sure your cake is cool before you attempt the great flip.
Browning butter is a simple but magical process that adds a nutty, toasty depth to recipes. Here's a quick guide to help you achieve perfectly browned butter:
1. Start with a Light-Colored Pan: Use a light-colored or stainless steel pan so you can easily observe the color changes. Dark pans can make it tricky to tell when your butter is perfectly browned and not burnt.
2. Cube It Up: Cut your butter into even pieces. This ensures uniform melting and prevents any part from browning too quickly.
3. Melt the Butter: Place your butter in the pan over medium heat. Allow it to melt completely, stirring occasionally.
4. Wait for the Magic: Once melted, the butter will start to foam and bubble. Keep stirring occasionally.
5. Listen: The butter will begin to crackle and pop - that's the water evaporating.
6. Watch for Bubbles and Foam: The butter will start to foam a bit more and the bubbles will get larger.
7. Look for Brown Bits: As the butter continues to cook, you'll see golden brown specks begin to form at the bottom of the pan. These are the milk solids caramelizing, which give browned butter its distinct taste.
8. Smell the Aroma: When the butter develops a nutty aroma and turns a toasty-brown color, remove the pan from heat immediately.
9. Cool it Down: Pour the browned butter into a heat-proof dish to prevent it from cooking further and potentially burning.
Remember, the key to browning butter is to keep a close eye on it. It can go from browned to burnt quickly.
Navigating the Pear-fect Ripeness
To choose the perfect pears, keep an eye out for those that are firm yet ripe.
- Remember to give 'em a neck-check! Applying gentle pressure to the pear's neck with your thumb is a tried-and-true test. If the pear gives way under pressure, you've got a ripe one on your hands.
- If your pears resemble little rocks at purchase, don't despair. A few days of counter-ripening will get them just right.
- Beware of mushy pears though! These squishy fellows aren't suitable for baking, so kindly steer clear for this recipe.
The Best Pears for Baking
Certain pear varieties are just born to bake, thanks to their distinct texture and flavor profiles. Here are a few varieties that love to be baked:
- Bartlett Pears: Bartlett pears morph into sweet treats when baked. They do soften quite a bit, so aim for more firm, ripe Bartletts. Check out the ripe pear selection tips above. Bartlett pears are my go-to for this recipe.
- Bosc Pears: In the baking Olympics, these pears take home the gold. Their honey-laced flavor and steadfast firmness make them a winning choice.
- Anjou Pears: The red and green Anjou pears are mild-flavored, baking champs that maintain their shape like pros. They're a great pick for cakes, pies, and tarts.
- Concorde Pears: Boasting a unique vanilla-esque flavor, these firm pears resist browning, making them a stellar pick for any baked delight.
Always remember, the best baking pears are those that are just a tad underripe. This helps them retain their shape while enjoying a hot bake in the oven.
Serving Suggestions
This spiced pear bundt cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream or a drizzle of salted caramel sauce. For an indulgent breakfast, serve a slice with your favorite cup of coffee.
Storage Instructions
Store your cake in an airtight container at room temperature for up to five days.
Ingredient Swaps
No pears? No problem! Apples work well too. Substitute the spices with your favorite, like nutmeg or cardamom.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Browned Butter Spiced Pear Bundt Cake with Apple Cider Glaze
Ingredients
- Pear Bundt Cake
- ¾ cup softened plus 2 tablespoons butter, divided
- 3 cups pears thinly sliced (about 3 pears)
- 1 ½ teaspoons ground cinnamon divided
- 1 cup granulated sugar
- ½ cup brown sugar firmly packed
- 3 large eggs
- 1 ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 ¼ cups buttermilk
- Apple Cider Glaze
- ¾ cup apple cider
- 1 ½ cups confectioners' sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon butter melted
- ⅛ teaspoon kosher salt
Instructions
Prepare the Pan:
- Preheat oven to 300° F.
- Heavily coat a 12-cup fluted bundt pan with either cooking spray or butter and dust with flour. Set aside.
Brown the Butter:
- Browning butter happens quickly and can go from perfect to burnt very quickly so keep an eye on your stove and a heat-proof dish nearby.
- Place 2 tablespoons butter in a pan on medium heat and whisk consistently.
- As the butter melts, it will start to froth and sizzle. It will turn golden brown in about 5-8 minutes and release a nutty aroma.
- Immediately remove the pan from the heat and pour the butter into your heat-proof dish to halt the cooking.
Make the Bundt Cake:
- Add pears and ½ teaspoon cinnamon into the bowl with brown butter. Make sure the pears are coated evenly with the butter.
- In a large bowl, beat the remaining ¾ cup softened butter, granulated sugar and brown sugar with a mixer at medium speed until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract.
- In another large bowl, whisk together flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and remaining 1 teaspoon cinnamon.
- With the mixer on low speed, gradually add flour mixture to the wet ingredients alternating with buttermilk. Beat just until combined after each addition.
- Fold in pears.
- Spoon batter into prepared pan, ensuring the top is smooth. Tap the pan a few times on the counter to release any air bubbles.
- Bake for 1 hour and 5 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
- Let cake cool in pan on a wire rack for 15 minutes.
- Invert cake onto a serving plate and let cool completely.
- Make the Apple Cider Glaze
- Bring the apple cider to a boil over medium-high heat and boil until the cider reduces to ¼ cup, about 5-8 minutes. Let it come to room temperature.
- In a medium bowl, whisk together confectioners' sugar, heavy whipping cream, melted butter, salt and cider until smooth.
- Drizzle mixture over cake.
Joleen says
Super easy to make but it tastes and looks like you spent a lot of time in the kitchen making. Great recipe!