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

¾ cup walnuts, chopped and toasted

1 ½ cups pear, peeled, cored, and chopped or shredded (about 2 small pears)

½ cup butter (for vanilla sauce)

½ cup heavy whipping cream (for vanilla sauce)

1 cup sugar (for vanilla sauce)

1 ½–2 teaspoons vanilla extract (for vanilla sauce)

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Preheat oven to 350°F. Grease and flour a bundt pan.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla bean paste and bourbon vanilla extract.
Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the flour mixture.
Fold in the toasted walnuts and chopped pears until evenly distributed.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
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.
Drizzle the warm sauce over the cooled cake before serving.

Use firm pears like Bartlett, Bosc, or Anjou for best results.

Grease and flour the bundt pan well to prevent sticking.

Substitute pecans for walnuts or omit nuts entirely.

Sour cream or yogurt can replace buttermilk.

The cake can be frozen without the sauce for up to 2 months.