Get the Recipe:
Hazelnut Pear Bundt Cake
Sweet pears and toasted hazelnuts are a wonderful flavor combination in the Hazelnut Pear Bundt Cake.
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 2/3 cup (133 g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (226 g) sour cream
- 2 large pears, cut into small pieces (about 2 cups)
- 1 cup (115 g) 115g toasted hazelnuts, finely chopped (plus more for garnish)
For the glaze:
- 1 cup (110 g) confectioners’ sugar, sifted
- 2 to 3 tablespoons sour cream
- 1/2 teaspoon vanilla extract
Recommended Products
Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour (or use a baking spray with flour) a 12-cup Bundt pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.
- Stir in the pears and hazelnuts.
- Transfer the batter to the prepared pan. Bake 55 to 60 minutes, or until a pick inserted into the center comes out clean.
- 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:
- 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.
- Pour or spoon the glaze over the cooled cake. If desired, garnish with chopped hazelnuts.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
