Description

This Pear Cardamom Bundt Cake is a moist and aromatic dessert, perfectly balanced with the subtle warmth of cardamom and the natural sweetness of ripe pears. Ideal for any occasion, this cake combines tender crumb texture with a fragrant spice that delights the senses. Finished with a simple dusting of powdered sugar, it’s an elegant yet easy-to-make treat that serves 12 and boasts a classic bundt shape.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (240 g)
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup granulated sugar (200 g)
1/2 cup unsalted butter, softened (113 g)
3 large eggs
1 teaspoon vanilla extract
2 ripe pears, peeled, cored, and diced

For Serving

Powdered sugar, for dusting

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Instructions

Prepare Ingredients: Measure all dry ingredients including flour, cardamom, baking powder, and salt into a bowl. Peel, core, and dice the pears. Soften the butter to room temperature so it’s ready for creaming.
Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process incorporates air to give the cake a tender texture.
Add Eggs and Vanilla: Gradually add the eggs to the creamed mixture one at a time, beating well after each addition. Stir in the vanilla extract for enhanced flavor.
Combine Dry and Wet Ingredients: Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined. Over-mixing can lead to a denser cake.
Fold in Pears: Gently fold the diced pears into the batter, distributing them evenly throughout without breaking them down.
Prepare and Bake: Pour the batter into a greased and floured bundt pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 15 minutes to set. Carefully invert it onto a wire rack to cool completely. Once cooled, dust with powdered sugar before slicing and serving.

Notes

Make sure the butter is softened but not melted to achieve the best texture when creaming with sugar.
Check pears for ripeness—ripe but firm pears work best to maintain texture in the cake.
Use a toothpick or cake tester to check doneness, as baking times may vary slightly depending on oven.
Allow the cake to cool before removing it from the pan to prevent breaking.
For extra flavor, you can add a tablespoon of lemon zest or a handful of chopped nuts to the batter.