Pear Cardamom Bundt Cake Recipe

Name: Pear Cardamom Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 1/2 teaspoons ground cardamom; 1 1/2 cups vegetable oil; 2 cups sugar; 2 teaspoons vanilla extract; 3 tablespoons milk; 3 eggs; 3 green Anjou pears, chopped into a rough 1/2 inch to 3/4 dice (rustic looks nice in this); 1/4 cup candied ginger, finely minced; 1 cup walnuts, toasted and roughly chopped; 1/4 cup heavy cream; 3 ounces white chocolate chips

Servings: persons

3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground cardamom
1 1/2 cups vegetable oil
2 cups sugar
2 teaspoons vanilla extract
3 tablespoons milk
3 eggs
3 green Anjou pears, chopped into a rough 1/2 inch to 3/4 dice (rustic looks nice in this)
1/4 cup candied ginger, finely minced
1 cup walnuts, toasted and roughly chopped
1/4 cup heavy cream
3 ounces white chocolate chips

1
Preheat oven to 350. Spray bundt pan with nonstick cooking spray. In a medium bowl, whisk flour, baking powder, baking soda, salt and cardamom.
2
In a large bowl, beat oil and sugar with an electric mixer until light and fluffy. Add vanilla, milk and eggs and continue to beat for about 3 minutes. Add in flour a cup at a time, mixing on low speed after each addition until just combined. With a wooden spoon, mix in pears, candied ginger and walnuts. The batter is thick, so this will take some elbow grease.
3
Spoon batter into bundt pan and bake for 80 to 90 minutes, until the top is golden. Let the cake cool in the pan for 15 minutes and then gently run a butter knife between the cake and pan to make sure the cake isn't sticking. Invert the cake onto a cooling rack and let it sit until its completely cooled.
4
In a small saucepan, heat cream until it just starts to boil. Turn off heat, add chocolate chips and whisk until smooth. Let it sit and cool until it thickens - about an hour at room temperature- or put it in the fridge to speed it up. Whisk the mixture for about 30 seconds to make it a little fluffier and spoon it over the top of the cake.

2003

kcal

Calories

130

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Pear Cardamom Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear Cardamom Bundt Cake

How did you like this recipe?

Frequently Asked Questions