#BundtBakers: Pears

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This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I’m the one hosting! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I’ve selected a theme of Pears for November 2016. When I told my mom she said, “but you made a pear cake last month.” Yes, yes, I did. I’m that much obsessed with pears this fall.

How did this pear obsession begin?

Friends of ours brought over a fruit salad one evening and there were pears in it. These pears were perfectly ripe and reminded me how delicious a pear can be! I’ve since been buying them when I can get decent ones at the grocery store. Treat loves them, too. They’re such a perfect late night snack.

My favorite pear variety of choice is the boring ole Bartlet. I went rogue and bought a Bosq for a salad (but my husband ate it). We didn’t care for it as much.

The pear cake I’m sharing today varies from the my previous one because the pear is shredded! The shredded pear almost disolves into the cake batter as it’s baking, but you still get that bit of pear texture. I decided to pulse some walnuts instead of using almondmeal and I love the flavor it gives to the cake. Another change I made from the recipe of inspiration was to use honey instead of maple syrup. Pear, honey, and walnuts, are a perfect flavor combination and I couldn’t pass up the opportunity. It had me thinking of a cheese platter and I decided to use mascarpone cheese in the frosting again, too.

My husband perfers just about every cake to be warmed up in the microwave. I’m the opposite and like my cake at room temperature, even cold for some recipes! For this bundt cake, though, I am 100% on board with warming it up. Yum.

Honey and Walnut Pear Bundt Cake

Ingredients for cake:

  • 1 1/2 sticks butter, softened
  • 3/4 C sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1/4 C honey
  • 1/2-1/2 C walnuts
  • 1 1/3 C flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 C milk
  • 1 pear, shredded

Ingredients for frosting:

  • 4 tbsp mascarpone, softened
  • 2 tbsp butter, softened
  • 2 tbsp honey
  • 3/4 tsp vanilla paste
  • 1/2 C powdered sugar
  • milk, as needed
  • pinch of salt, if desired

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease a bundt pan.
  2. In the bowl of a stand mixer, beat together the butter and sugar until fluffy. Add the eggs one at at time, mixing until incorporated. Mix in the vanilla and honey.
  3. Put walnuts in a food processor and pulse until fine – should yield 1/4 C.
  4. In a large bowl, whisk together the flour, 1/4 C of the walnut crumbs, baking powder, cinnamon, salt, and nutmeg.
  5. Add half of the dry ingredients to the stand mixer and mix until combined. Add the milk, mix until incorporated. Repeat with the remaining dry ingredients. Add the shredded pear and mix.
  6. Pour batter into prepared bundt pan. Bake 50-55 minutes, or until a knife inserted comes out cleanly. Allow cake to cool before unmolding.
  7. Make the frosting: Place mascarpone, butter, honey, and vanilla in a bowl and whisk with a hand mixer until combined. Add in the powdered sugar and beat until incorporated. Add milk as needed a teaspoon at a time. If desired, stir in a pinch of salt. Pipe frosting over cooled cake.

*The cake recipe is modified from Tessa at http://thecakeblog.com/2015/12/maple-pear-cake.html*

Honey and Walnut Pear Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Pear Bread Pudding from Food Lust People Love

Fresh Pear Bundt Cake with Vanilla Glaze from The Queen of Scones

London Fog & Pear Bundt Cake from All That’s Left Are The Crumbs

Orange Pear Bundt Cake from Basic N Delicious

Pear and Date Bundt Cake with Caramel Mascarpone Sauce from kidsandchic

Pear and Hazelnut Bundt from Jane’s Adventures in Dinner

Pear and Port Bundt Cake from Palatable Pasttime

“Pear”fect Rum Raisin Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Pear Pecan Coffee Bundt Cake from Patty’s Cake

Pear Spiced Bundt Cake from I Love Bundt Cakes

Pear Streusel Crunch Cake from Noshing with the Nolands

Pumpkin Pear Bundt Cake from Making Miracles

Roasted Pear & Walnut Spice Cake Bundt from Brooklyn Homemaker

Salted Caramel Pear Bundt Cake from Tartacadabra

Spiced Pear Bundt from A Day in the Life on the Farm

This recipe was my personal favorite of November 2016. I’ve added it to An InLinkz Link-up celebrating monthly favorite recipes on Sid’s Sea Palm Cooking. 

https://static.inlinkz.com/cs2.js

23 thoughts on “#BundtBakers: Pears

  1. Now that I’m on the cooked pear band wagon, I need to try your cake too, Lauren, especially since the pear almost dissolves, as you say. Sounds and looks wonderful! Thanks for hosting this month!

  2. I am a big pear fan too, and like you used it last month too. Also, like you, my favorite is the Bartlet although I have never said no to any pear offered to me :). I like the technique you used in shredding the fruit and I’m looking forward to trying your cake too.

  3. Thanks so much for coming by and linking your cake recipe for my Inaugural launch of First Monday Favorite Recipe of the Month. Your cake looks wonderful.

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