Pear Bundt Cake

Why You’ll Love This Recipe

This cake is soft, buttery, and packed with autumn-inspired flavors. The pears add natural sweetness and moisture, while the walnuts bring a delightful crunch. The warm cinnamon and nutmeg balance the sweetness perfectly. Topped with a creamy vanilla sauce, it’s a showstopping dessert that’s easy enough to make for family but elegant enough for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

• 2 ¼ cups all-purpose flour (add 2 tablespoons extra for high altitude)
• 1 ½ teaspoons baking powder (reduce to 1 teaspoon for high altitude)
• 1 teaspoon cinnamon
• ½ teaspoon fresh nutmeg, ground
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (2 sticks) butter, softened
• 1 cup light brown sugar, packed (use ¾ cup for high altitude)
• 1 cup granulated sugar (use ¾ cup for high altitude)
• 3 large eggs, room temperature
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 teaspoon bourbon vanilla extract (optional)
• 1 ¼ cups buttermilk (whole buttermilk recommended)
• ¾ cup walnuts, chopped and toasted
• 1 ½ cups pear, peeled, cored, and chopped or shredded (about 2 small pears)

Vanilla Sauce:

• ½ cup butter
• ½ cup heavy whipping cream
• 1 cup sugar
• 1 ½–2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F. Grease and flour a bundt pan.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla bean paste and bourbon vanilla extract.
5. Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture.
6. Fold in the toasted walnuts and chopped pears until evenly distributed.
7. Pour batter into the prepared bundt pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
10. For the vanilla sauce, combine butter, cream, and sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly, and cook for 3–4 minutes until thickened slightly. Remove from heat and stir in vanilla extract.
11. Drizzle the warm sauce over the cooled cake before serving.

Servings and timing

This recipe makes 12–14 servings. Preparation takes about 20 minutes, and baking time is 50–60 minutes. Total time is approximately 1 hour and 20 minutes.

Variations

• Substitute pecans for walnuts or leave out nuts entirely.
• Add diced apples alongside pears for a mixed-fruit version.
• Incorporate dried cranberries or raisins for extra sweetness.
• Replace the vanilla sauce with a cream cheese glaze for a different finish.
• Add a splash of bourbon or rum to the sauce for a boozy twist.

Storage/Reheating

Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The vanilla sauce can be refrigerated separately in an airtight container for 3–4 days. To reheat, warm slices gently in the microwave or oven. The cake can also be frozen without the sauce for up to 2 months. Thaw at room temperature before serving.

FAQs

What type of pears work best for this cake?

Firm pears like Bartlett, Bosc, or Anjou hold up best during baking.

Can I use canned pears instead of fresh?

Yes, but drain them well and pat dry before adding to the batter to avoid excess moisture.

Do I need to peel the pears?

Peeling is recommended for a smoother texture, but you can leave the skins on if you prefer.

Can I make this cake without nuts?

Yes, simply omit the walnuts if desired.

Can I prepare the vanilla sauce ahead of time?

Yes, you can make it in advance and refrigerate. Reheat gently before serving.

How do I keep the bundt cake from sticking to the pan?

Grease and flour the pan thoroughly, or use a baking spray designed for bundt cakes.

Can I substitute sour cream or yogurt for buttermilk?

Yes, both are great alternatives and will still keep the cake moist.

Can I bake this in a different pan?

Yes, you can use two loaf pans or a 9×13-inch pan, but adjust the baking time accordingly.

Why is my cake dense instead of fluffy?

Overmixing the batter or not measuring flour correctly can lead to a denser texture.

Can I serve this cake without the sauce?

Yes, the cake is delicious on its own, but the vanilla sauce adds a rich finishing touch.

Conclusion

This pear bundt cake is a delightful blend of tender fruit, warm spices, and buttery richness, all brought together with a luscious vanilla sauce. Perfect for fall gatherings, holidays, or a cozy weekend bake, it’s a dessert that feels both rustic and elegant. Serve it with coffee, tea, or on its own for a treat that will impress family and friends alike.

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