Welcome to this month's edition of #BundtBakers. Each month we get together with like-minded bloggers and bring you lovely bundts that were created based on a theme chosen by one of the members. This month's theme was pears, chosen by our host, Lauren, of Sew You Think You Can Cook.
I was very excited about this theme because I LOVE pears and was the proud owner of two glorious pear trees until we moved last month. Those pear trees, along with my cherry and peach tree, are one of the things I will miss about my old home. We will put in some fruit trees here in the Spring but it will take a few years to reap the benefits of our labor.
Each year I would have such an abundance of pears that we couldn't possibly eat them all. So I would preserve them making jams, and pear halves in syrup and pear butter. I had one quart of pear butter left in my pantry, so I pulled it out to use in this wonderful cake.
My pear butter is spiced with wonderful Fall flavors. If you are not lucky enough to have pear butter in your cupboard simply puree a couple ripe pears with 2 teaspoons of pumpkin pie spice. You will have more than you need for this recipe but you can enjoy it on your toast for breakfast during the week.
I would average about 4 sink loads of pears every other year and 2 sink loads on opposite years.
That is a lot of pear butter!!!
I adapted this recipe from Betty Crocker for this month's event. I used my pear butter instead of pureed pears and pumpkin pie spice. I served it up for dessert at an engagement party that I hosted.
It was a huge success and is it any wonder? Look at those lovely chunks of pear enfolded by that beautifully spiced cake and topped with a creamy, decadent caramel. Who could resist?
Spiced Pear Bundt Cake
adapted from Betty Crocker
3 c. flour
1 1/4 t. baking soda
pinch of salt
1/2 c. pear butter
2 lg. ripe pears, cored, peeled and diced
3/4 c. canola oil
2 c. sugar
1 t. vanilla
1/4 c. butter
1/2 c. brown sugar, packed
dash of salt
1/3 c. heavy cream
1 c. powdered sugar
In large bowl of stand mixer, fitted with the paddle attachment, beat the pear butter, canola oil and sugar at medium speed until combined. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add the flour, baking soda and salt to the bowl and mix on low speed until moistened. Increase the speed to medium and beat until combined. Return the speed to low and stir in diced pear.
Pour the batter into a bundt pan that has been treated with baking spray. The batter will be thick, spread evenly in the pan. Place bundt in a preheated 350* oven for 55-60 minutes, or until a skewer inserted in the center removes cleanly. Cool on a wire rack for 15 minutes before removing from the pan. Allow cake to cool completely.
Combine butter, brown sugar, dash of salt and heavy cream in a medium sauce pan. Cook over medium heat until mixture comes to a boil. Boil for one minute. Remove from heat and let cool for about 10 minutes before whisking in the powdered sugar until smooth. Pour over cooled cake immediately before it hardens. Print Recipe