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Pear-Filled Bundt Cake Recipe

Photo by: Taste of Home

“Pear-Filled Bundt Cake is yummy warm or cold,” says Barbara Sievert of Yorktown, Virginia. “It’s by far the best pear cake I’ve ever had.”

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16-20 Servings
Prep: 25 min. Bake: 35 min. + cooling

Ingredients

1/2 cup butter, softened
1/2 cup sugar
3 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup orange juice
FILLING:
1/2 cup packed brown sugar
1/2 cup diced peeled ripe pear
1/2 cup sliced almonds
2 tablespoons all-purpose flour
4-1/2 teaspoons butter, melted
1/2 teaspoon ground cinnamon
GLAZE:
1/2 cup confectioners' sugar
2-1/4 teaspoons orange juice

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.
Pour half of the batter into a greased 10-in. fluted tube pan. Combine the filling ingredients; sprinkle over batter. Top with remaining batter. Smooth top with a spatula.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cake. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 slice) equals 178 calories, 7 g fat (4 g saturated fat), 46 mg cholesterol, 150 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Pear-Filled Bundt Cake published in Taste of Home August/September 2006, p59

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