Get the Recipe:
Spiced Pear Cake
This Spiced Pear Cake is full of warm winter spices and fresh pears. Cinnamon cream cheese glaze adds a decadent layer of sweetness to each bite. Perfect for Christmas, this Bundt cake is sure to impress!
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
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground nutmeg
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) firmly packed light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (226 g) sour cream
- 2 large pears, cut into small pieces (about 2 cups)
For the glaze:
- 4 ounces (113 g) cream cheese, softened
- 1 1/2 cups (165 g) confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2-3 tablespoons (30-45 ml) milk
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.
- Whisk together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and nutmeg. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla, followed by the sour cream.
- Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined. Gently stir in the pears.
- Transfer the batter to the prepared pan. Bake 50-55 minutes, or until a pick inserted into the center of the cake comes out clean.
- Cool in the pan on wire rack for 10 minutes. Then, remove the cake from the pan to a wire rack to cool completely.
To make the glaze:
- Using an electric mixer on medium speed, beat the cream cheese, confectioners' sugar, vanilla, and cinnamon until smooth. Add the milk, 1 tablespoon at a time, mixing until the glaze is pourable.
- Pour the glaze over the cooled cake. Allow the glaze to set for 10-15 minutes before serving.
Notes
- Store in an airtight container in the refrigerator for 4 to 5 days.
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