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A pear ginger bundt cake on a white plate.
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Pear Ginger Bundt Cake

This Pear Ginger Bundt Cake is loaded with holiday flavors of Bosc pears and bits of crystallized ginger in every bite.
Prep Time1 hour
Cook Time55 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Author: Amy Nash

Ingredients

Cake

  • 3 cups (423g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup (200g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 2 medium Bosc pears (about 2 cups fresh pear chunks)
  • 1/4 cup minced crystallized ginger

Glaze

  • 1 1/2 cups (180g) powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 teaspoons pure vanilla extract
  • 3-4 Tablespoons pear juice pear nectar, or milk

Instructions

  • For cake, preheat the oven to 325°F. Prepare a 10-12 cup bundt cake by spraying with non-stick baking spray.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt. Set aside.
    3 cups (423g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt
  • In a large bowl of a stand mixer, combine oil, brown sugar, granulated sugar, sour cream, and vanilla. Beat well for 2 minutes.
    1 cup vegetable oil, 1 cup (200g) light brown sugar, 1/2 cup (100g) granulated sugar, 1/2 cup sour cream, 2 teaspoons pure vanilla extract
  • Add eggs one at a time, mixing after each addition.
    3 large eggs
  • Stir in flour mixture until just combined. Then fold in pears and crystallized ginger. Do not over mix. Transfer batter to prepared pan.
    2 medium Bosc pears, 1/4 cup minced crystallized ginger
  • Bake for 55-70 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let the cake rest for 15 minutes in the pan before turning out onto a cake plate.
  • To prepare glaze, combine powdered sugar, cinnamon, ground ginger, vanilla extract, and pear juice/pear nectar/milk in a bowl. Whisk until smooth.
    1 1/2 cups (180g) powdered sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 2 teaspoons pure vanilla extract, 3-4 Tablespoons pear juice
  • Drizzle glaze over cooled cake, then let set for 1 hour before slicing and serving.

Nutrition

Calories: 257kcal | Carbohydrates: 55g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 179mg | Potassium: 98mg | Fiber: 1g | Sugar: 35g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

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