Spiced Pear Sour Cream Bundt Cake
This is the BEST Easter dessert- perfectly sweet, spiced, and balanced. You will love the combination of the pears and the spices!
Servings - 16 slices
Ingredients
- ½ cup brown sugar
- ½ cup water
- 4 pears peeled, cored and cut into bite size pieces
- ¼ cup butter
- ¼ cup applesauce
- 1 ½ cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups cake flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 cup sour cream
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 F. Grease and flour a Bundt pan.
- In a small saucepan, add the brown sugar and water and bring to a boil.
- Once boiling, add the cut pear pieces and return to a boil.
- Reduce heat to medium and let bubble for 8-10 minutes.
- Strain off the excess water and then mash the pears with a potato masher or fork.
- Let cool while you prepare the batter.
- In a stand mixer or large mixing bowl, beat together the butter, applesauce, sugar and vanilla. Beat in the eggs, one at a time, scraping the side of the bowl each time.
- In another mixing bowl, sift together the cake flour, baking powder, baking soda, salt, cinnamon and ginger. Add it to the wet ingredients and beat until the batter forms.
- Beat the sour cream into the batter on low, and then fold in the cooked (and cooled) pears.
- Pour into the greased and floured Bundt pan and bake in the preheated oven for 45-50 minutes, or until a knife comes out clean when inserted in the middle of the cake.
- Let cool for about 10 minutes before flipping onto the serving plate or cake plate.
- Dust the top with powdered sugar and serve.