Bundt cakes always take me right back to my childhood. At every family gathering in my big Italian family, one of my aunts would always arrive with a Bundt cake. I always loved a spiced cake with pear and hazelnut. This version includes a sweet apple glaze and a sprinkle of hazelnuts on top for a cake that’s as beautiful as it is delicious. It’s the perfect holiday dessert recipe, a wonderful cake for Thanksgiving, or a cozy fall treat to share with friends. I hope you love it as much as I do!
What is the difference between Bundt cake and pound cake?
A Bundt cake is defined by its shape, not its recipe. It’s baked in a specifically branded fluted pan (a Bundt pan), which gives it its signature decorative ridges. A pound cake, on the other hand, is defined by its ingredients: traditionally, a pound each of butter, sugar, eggs, and flour. Lots of folks bake their pound cakes in Bundt pans, but Bundt cakes can be made with a variety of batters too.
Why do they call it a Bundt cake?
The name “Bundt” comes from the Bundt pan, which was first trademarked by Nordic Ware in the 1950s. The pan was inspired by European Jewish kugelhopf (also spelled gugelhupf) molds, but the word “Bundt” was added to make it easy to market to American bakers. The popularity of Bundt cakes skyrocketed after a Bundt cake won the Pillsbury Bake-Off contest in 1966.
What is another name for Bundt cake?
Like I said above, Bundt cakes are often compared to kugelhopf cakes, a yeasted European cake baked in a similar pan. In some families, you’ll also hear them called “ring cakes.” Recipes vary, but they all share that same beautifully ridged ring shape.
What is the secret to a moist Bundt cake?
Good cooking starts with good ingredients. So it’s no surprise that the secret to a moist Bundt cake is in its ingredients. Sour cream, oil, and fresh fruit (like the pears in this recipe) result in a soft and tender crumb. Olive oil adds richness, while grated pear introduces and locks in natural moisture. My last trick is to avoid overbaking—check for doneness with a toothpick starting at 40 minutes. Follow the instructions below, and you’ll be a pro in no time!
How do you get a Bundt cake out of the pan?
The best way to prevent sticking is to grease the pan thoroughly with softened butter and dust it lightly with flour, making sure to get into all the ridges. After baking, let the cake cool in the pan for 10–15 minutes before turning it out onto a rack. If it resists, you can gently—and "gently" is the key word here—run a thin spatula around the edge to loosen it.
More Warm, Yummy Treats to Delight Your Guests this Autumn
Spiced Pear Bundt Cake with Hazelnuts Recipe
This fruity spiced cake reminds me of my childhood and the old-fashioned Bundt cakes my aunts used to make. Pear and toasted hazelnuts make a heavenly flavor combination, by the way!
Ingredients
Instructions
- Preheat the oven to 350 °F.
- Grease your 10-cup Bundt pan with softened butter, then coat with flour, tapping out any excess, and set aside.
- In a medium bowl, whisk together the 2 cups of flour, ground hazelnuts, baking powder, baking soda, salt, and all the spices.
- In a separate large bowl, with an electric hand mixer, cream together the butter and both sugars until fluffy. Beat in the 4 egg yolks one at a time, followed by the oil, sour cream, vanilla, and orange zest.
- Peel the pears and grate them over the batter, carefully stirring them in with a spatula.
- Whip the egg whites until firm and gently fold these into the batter ⅓ at a time until fully combined.
- Add the flour mixture, again gently folding in until fully incorporated.
- Lastly, fold in the chopped hazelnuts and ginger.
- Pour the batter evenly into the prepared Bundt pan and smooth out the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- To make the glaze, stir together the powdered sugar, apple juice, vanilla and spices until smooth and drizzle-able.
- Once the cake is cool, transfer it to a platter or board of your choice and drizzle with the glaze. Immediately top with the toasted hazelnuts, letting some fall around the base of your platter for decoration. Enjoy!
