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Pear Cardamom Bundt Cake

A delightful bundt cake blending the natural sweetness of ripe pears and the aromatic warmth of cardamom, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (240 g) Look for high-quality flour for better texture.
  • 1 teaspoon ground cardamom Freshly ground cardamom will give a more robust flavor.
  • 1 teaspoon baking powder Ensure it’s fresh for the right rise.
  • 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1 cup granulated sugar (200 g) Use organic cane sugar for a nuanced flavor.
  • 1/2 cup unsalted butter, softened (113 g) Bring to room temperature for the perfect creamy texture.
  • 3 large eggs Ensure they are at room temperature for better emulsification.
  • 1 teaspoon vanilla extract Use pure vanilla for the best taste.
  • 2 ripe pears, peeled, cored, and diced Bartlett or Bosc pears are ideal for this recipe.
  • powdered sugar For a delicate dusting before serving.

Method
 

Preparation
  1. Prep Your Ingredients: Measure out the dry ingredients—flour, baking powder, salt, and cardamom—mix them in a medium bowl and set them aside.
  2. Make sure your butter is softened and your eggs are at room temperature.
Mixing
  1. In a large bowl, cream together the butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  2. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  3. Gradually add the dry ingredients to the wet mixture on low speed until just combined.
  4. Gently fold in the diced pears using a spatula.
Baking
  1. Preheat your oven to 350°F (175°C). Pour the batter into a greased bundt pan.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and dust with powdered sugar just before serving.

Notes

For extra wow factor, drizzle a simple glaze made from powdered sugar and lemon juice over the top. Store leftover cake in an airtight container at room temperature for up to 3 days; refrigerate for up to a week.