As t swift would say, tis the damn season!
Every Christmas, I like to joke about the mountain of pears my family is sent. They are a thoughtful gift from extended family and friends, but come December 20th we are left with approximately 5+ lbs of pears and no clue what to do with them. Until this year that is!
As a former pear hater, I've come to love them in salads and baked goods through trial and error. And as per this bundt cake, the pears add just the right amount of moisture and sweetness that yields a delightfully complex cake. Ginger and allspice add just the right amount of spice, and a bit of almond flour lends a nutty and almost marzipan-like flavor.
Test the recipe below and let me know what you think!
Pear and Ginger Bundt Cake~
- 2 cups white whole wheat flour
-1 ½ sticks softened butter, unsalted
-1/2 cup almond flour
-1/2 cup light brown sugar
-4 room temperature eggs
-1/2 cup milk
-2 tsp baking powder
-3/4 tsp ginger
-1/4 tsp clove
-1/2 tsp salt
-1/8 tsp almond extract
-3-4 large pears, peeled and chopped
-juice of 1 lemon
In a medium sized pot set over medium higher heat, add chopped pears and lemon juice and stir to combine. Cover with lid and once the mixture is boiling, reduce the heat to low. Let cook for an hour until the pears have slightly reduced, removing the lid 30 minutes in. Set aside and let cool fully. Preheat the oven to 350°F. Butter and flour your bundt pan, shaking off the excess flour. In a large bowl, combine flours, baking powder, salt, and spices and mix with a whisk or fork until combined. Add softened butter and brown sugar to a large bowl and mix with a stand mixer or hand mixer until lighter in color and slightly fluffy, about 5 minutes or so. Stop and scrape down the sides of your bowl and mix for another minute or until the mixture is smooth. While mixing on a medium-low speed, add eggs in one at a time, scraping down the sides of the bowl as needed. Add one cup of the cooled pear purée and mix once again on medium speed. Add half of the dry ingredients while mixing on a low speed, stopping to scrape down the sides of the bowl. Add the milk and mix once more, then add the remaining dry ingredients. Pour batter into your bundt pan and smooth the top with a spatula. Place on the middle rack of your oven and let bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let cool for about 15 minutes. Invert onto a plate or cooling rack and let the cake cool for a remaining 20-30 minutes. Drizzle powdered sugar glaze over the top, and optionally adorn with a rosemary wreath. Serve and enjoy!