Hazelnut Pear Bundt Cake

Hazelnut Pear Cake is a lovely combination of sweet pears and toasted hazelnuts, all topped with a sour cream glaze!

Hazelnut Pear Bundt Cake on a white cake stand

Pears are the underrepresented fruit of fall. And I don’t know why they take a backseat to apples and pumpkins. They’re definitely one of my favorites, so I try to do my part to remedy that at every opportunity.

This Hazelnut Pear Bundt Cake has plenty of pears alongside toasted hazelnuts for a delicious and different fall cake. The pears offer just enough sweetness to go well with the nuttiness from the hazelnuts. This is just the kind of cake I crave this time of year.

I suggest a small dice for the pears so they’ll be nicely distributed in the cake. Remember that if you use large pieces, they are more likely to sink during baking. I like Bosc and Anjou pears for baking, as they tend to hold their shape nicely. Softer, juicier pears are more likely to fall apart.

slice of Hazelnut Pear Bundt Cake topped with a sour cream glaze

While toasting the hazelnuts isn’t absolutely necessary, I encourage you to take those few extra minutes to toast them. It really brings out the flavor and works so well in this cake. That extra step is well worth the little bit of effort it takes.

The simple glaze on this cake is one of my favorites and I love the flavor it adds to this cake. It’s a sweet vanilla glaze similar to the standard confectioners’ sugar glaze but made with sour cream instead of milk.

Without the glaze, this is a great cake for snacking or brunch. Dialing back the sweetness by skipping the glaze makes it less of a full-on dessert. It’s really lovely just as it is, but you could dust the top with confectioners’ sugar for a simple garnish.

slices of Hazelnut Pear Bundt Cake

Be warned that this is a thick batter, as cakes made with sour cream often are. I like to use a large scoop to transfer the batter to the pan instead of trying to hold the bowl and scrape the batter into the pan. It is You can get all of my tips in Bundt Cake Baking Tips.

I hope you’ll take advantage of fresh pears and bake this Hazelnut Pear Bundt Cake. It’s really just a lovely cake, from the flavors to the texture to the simplicity of making it. Let’s do our part to make the most of baking with pears this fall!

Find more cake recipes in the Recipe Index.

More Pear Desserts

Yield: 12 to 16 servings

Hazelnut Pear Bundt Cake

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Sweet pears and toasted hazelnuts are a wonderful flavor combination in the Hazelnut Pear Bundt Cake.

Hazelnut Pear Bundt Cake

Ingredients

For the cake:

  • 3 cups (360g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 & 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 2/3 cup (133g) granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup (226g) sour cream
  • 2 large pears, cut into small pieces (about 2 cups)
  • 1 cup (115g) toasted hazelnuts, finely chopped (plus more for garnish)

For the glaze:

  • 1 cup (110g) confectioners’ sugar, sifted
  • 2 to 3 tablespoons sour cream
  • 1/2 teaspoon vanilla extract

Instructions

To make the cake:

  1. Preheat oven to 350°F. Grease and flour (or use a baking spray with flour) a 12-cup Bundt pan.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  5. Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.
  6. Stir in the pears and hazelnuts.
  7. Transfer the batter to the prepared pan. Bake 55 to 60 minutes, or until a pick inserted into the center comes out clean.
  8. Cool the cake in the pan on a wire rack for 15 minutes. Then transfer the cake to a wire rack to cool completely.

To make the glaze:

  1. Combine the confectioners' sugar, 2 tablespoons sour cream, and vanilla. Add more sour cream, a small amount at a time, until the glaze is thick but pourable.
  2. Pour or spoon the glaze over the cooled cake. If desired, garnish with chopped hazelnuts.

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