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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 16 |
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âPear-Filled Bundt Cake is yummy warm or cold,â says Barbara Sievert of Yorktown, Virginia. âItâs by far the best pear cake Iâve ever had.â Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
3 eggs |
1/2 teaspoon vanilla extract |
2 cups king arthur unbleached 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 king arthur unbleached 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:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.
3. 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.
4. 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.
5. Combine glaze ingredients; drizzle over cake. Yield: 16-20 servings.
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