RELATED
Walnut Pear Bundt Cake
I use this recipe for both an apple Bundt cake and pear Bundt cake. I use pecans when I make the apple cake. The pears have a more delicate flavor and pair nicely with the walnuts.
INGREDIENTS
Cake
cooking spray
2 1/2 cups all-purpose flour
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
¼ teaspoon ground cloves
3 eggs
3/4 cup canola oil
1 cup apple juice
1 teaspoon vanilla extract
3 medium ripe (Anjou or Bartlett), peeled and chopped
4 ounces chopped walnuts (about 1 cup)
Glaze
1 cup confectioner’s sugar
1 ½ tablespoons orange juice
½ teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350˚F. Spray a 10-inch Bundt pan with cooking spray and set aside.
Mix the flour, brown sugar, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves in a large bowl.
Mix the eggs, canola oil, apple juice and vanilla extract in a medium bowl. Stir the wet ingredients into the dry ingredients until thoroughly mixed.
Gently fold in the chopped pears and walnuts. Spoon the batter into the prepared Bundt pan.
Bake 45 to 50 minutes or until golden brown. Let cool for 15 minutes.
To make the glaze, combine ingredients in a small bowl. Drizzle the glaze over the cooled Bundt cake.
Mix the flour, brown sugar, sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves in a large bowl.
Mix the eggs, canola oil, apple juice and vanilla extract in a medium bowl. Stir the wet ingredients into the dry ingredients until thoroughly mixed.
Gently fold in the chopped pears and walnuts. Spoon the batter into the prepared Bundt pan.
Bake 45 to 50 minutes or until golden brown. Let cool for 15 minutes.
To make the glaze, combine ingredients in a small bowl. Drizzle the glaze over the cooled Bundt cake.
