Pear Bundt from Smitten Kitchen - Day #6 of I Like Big Bundts

Pear Bundt

It's Day #6 of I Like Big Bundts! Today, it's a fruit Bundt!

Reader Corinne told me she made this Smitten Kitchen Pear Bread recipe into a Bundt. Since it's pear season, I wanted to try this! I just love pears...Bartlett, Bosc, Anjou. What's your favorite?

And the best part, this is one big muffin. No Kitchen Aid. Just two big bowls. Easy Peasy.

I brought this to a different library and the staff really liked it. I only had a little sliver...and it was yummy.

National Bundt Day is November 15th! Celebrate with me and make a Bundt! Let me know if you plan to make a Bundt - I'm going to do a round up.

I made a quick powdered sugar and heavy cream glaze.

Grated pears give the Bundt sweetness and flavor. I needed two pears to equal 2 cups grated.

Pear Bundt
Adapted from Smitten Kitchen who adapted it from Nancy McDermott’s Southern Cakes, which attributes it to one Cornelia Walker. Smitten Kitchen makes it in a tube pan. See her post here.

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped walnuts (optional) (I did not include them)
3/4 cup butter, softened, or 3/4 cup vegetable oil (I used veg oil)
3 eggs, lightly beaten
2 cups sugar
2 to 4 pears firm, ripe pears (for 2 cups of grated pears) (I needed 2 pears to make two cups of pears)
2 teaspoons vanilla extract

1. Preheat oven to 350°F and prep Bundt pan. (I use Pam with Flour spray)
2. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. (If you’re using nuts, scoop out about 1/4 cup of the flour mixture and combine it in a small bowl with the chopped walnuts, stirring and tossing to coat the nuts with the flour.)
3. In a medium bowl, combine the butter or oil, eggs, sugar, and vanilla, and stir to mix everything well. Peel and core pears, then grate them (two cups total). Put pears and nuts (if using) into the wet mixture.
4. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.
5. Pour batter into pan and bake for 50 minutes, or until toothpick comes out clean.
6. Cool Bundt on a wire rack for 10 minutes then depan to cool completely.
7. I made a glaze of powdered sugar and heavy cream to drizzle on top the cooled cake.